Mirchi Bajji | Street Style Chilli Bajji (Pakora)

5 from 4 votes

Mirchi Bajji is a popular, quick & easy to make, and addictive Indian snack recipe that is crispy and crunchy on the outside.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish, Snack

Cuisine: Andhra Pradesh, Hyderabad, Indian, Karnataka, Mangalore, rajasthani, sindhi, South Indian, Tamil Nadu, Udupi

Servings:

Calories: 71kcal

Author: Kushi

1st method – cut ¼ inch at the end (I do this because these chilies were big for my pan :-)) and slit the green chilies lengthwise, leaving the portion near the top/stem undisturbed. You can discard the seeds or keep them as it is. Do not discard the stem. Check out the video here.
8 Long green chilies
2nd method – cut the chilies into half at the center and cut each half lengthwise (total 4 pieces). Check out the video here.
Sprinkle salt and toss. Keep this aside for 5 minutes.
½ teaspoon Salt

In a pan, add chickpea flour, hing, cumin seeds, red chile powder, and salt. Add water little by little and whisk to form a medium-thick lump-free batter.
1 cup Besan / Gram Flour / Chickpea Flour, ¼ teaspoon Hing / Asafoetida, ½ teaspoon Salt, ½ teaspoon Cumin seeds, ½ teaspoon Red chilie powder, Water (approx, ½ to ¾ cup)

Heat oil in a pan for frying on medium flame. Once the oil is hot, dip each chile in the batter and then drop them in hot oil, three to four chilies at a time, depending on the size of the pan.
Oil. for frying
Cook until it becomes crisp and golden brown on all sides, flipping it a couple of times during the process. The bhajis will take approximately 4 to 5 minutes to develop golden brown color and a crispy texture.
Transfer the bhajis to a paper towel to absorb excess oil. Repeat the process for the remaining chilies
Serve hot with a cup of coffee or tea, and enjoy.

I have presented both ways – frying the whole chile and frying bite-sized pieces of the chilies. Depending on the size of the pan, decide if you have to cut the chilies to make bajjis or use the whole chili. Even though the batter is the same, the texture for both varies:-)
Check out the video to understand what is the right consistency for the batter to make perfect crispy bajjis. The batter should not be too thin or too thick. If the batter is too thick, it will become hard and remain uncooked from the inside, and if the batter is thin, it will not stick to the chili, and the bhajis will absorb more oil. Make sure to add water in increments while preparing the batter.
Once you cut the chilies, just sprinkle some salt and toss; keep it aside for 5 to 10 minutes. This step ensures the bhajis taste great both on the outside and inside.
Always fry on medium flame and see that the oil is hot. A drop of batter dropped should sizzle and come up.