andhraMediumveganvegetariandairy freenut free
Mirapakaya Bajji
RATING
4.6/5(115)
TASTE SCORE
9/10
Crispy, golden fritters made from large green chilies stuffed with a tangy tamarind and spice mixture. This popular Andhra street food is the perfect spicy snack for a rainy day, best enjoyed with a squeeze of lemon and sliced onions.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
400
400
CALORIES · 3 PIECES
Protein12g · 12%
Carbs49g · 49%
Fat20g · 45%
Fiber7g
Sodium845mg
Potassium848mg
Phosphorus189mg
INSTRUCTIONS
7 steps. 15 minutes total.
7 STEPS
- 1
Step 1
- a.Prepare the chilies
- b.Wash and thoroughly dry the green chilies.
- c.Make a single slit lengthwise down each chili, being careful not to cut all the way through.
- d.Gently scrape out the seeds with a small spoon or knife. This step is optional but reduces the heat.
- 2
Step 2
- a.Make the stuffing
- b.In a small bowl, combine 2 tbsp besan, 1 tsp ajwain, tamarind paste, and 0.25 tsp salt.
- c.Mix well to form a thick, uniform paste.
- 3
Step 3
- a.Stuff the chilies
- b.Carefully open the slit in each chili and fill it with a small amount of the prepared stuffing paste.
- c.Spread the stuffing evenly inside and set the stuffed chilies aside.
- 4
Step 4
- a.Prepare the batter
- b.In a mixing bowl, whisk together 1.5 cups besan, rice flour, 0.5 tsp ajwain, red chili powder, turmeric powder, hing, baking soda, and 1 tsp salt.
- c.Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- 5
Step 5
- a.Heat the oil
- b.Pour oil into a kadai or deep pan and heat over medium-high flame.
- c.To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the right temperature.
- 6
Step 6
- a.Fry the bajjis
- b.Take one stuffed chili, dip it completely into the batter, ensuring it's evenly coated.
- c.Gently slide the battered chili into the hot oil.
- d.Fry in batches of 3-4, avoiding overcrowding the pan.
- e.Cook for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- 7
Step 7
- a.Drain and serve
- b.Once cooked, remove the bajjis from the oil using a slotted spoon.
- c.Place them on a plate lined with paper towels to absorb any excess oil.
- d.Serve hot with sliced onions, a sprinkle of chaat masala, and lemon wedges.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is thick enough to coat the chilies well. If it's too thin, add a little more besan; if too thick, add a teaspoon of water at a time.
- 2For extra crispy bajjis, add 1 tablespoon of hot oil from the pan into the batter and mix well just before frying.
- 3Fry on a consistent medium heat. If the heat is too high, the outside will burn before the chili inside is cooked. If it's too low, the bajjis will absorb too much oil.
- 4Do not overcrowd the pan while frying, as this lowers the oil temperature and can result in soggy bajjis.
- 5For a classic street-style presentation, you can slit the fried bajjis again and stuff them with finely chopped onions and a sprinkle of chaat masala.
RECIPE VARIATIONS
Adapt it for your goals.
healthy
Healthy
To make a healthier version, spray the battered chilies with oil and cook in an air fryer at 180°C (350°F) for 12-15 minutes, flipping them halfway through.
quickQuick
Use a store-bought bajji or pakora mix for the batter to save time on measuring individual flours and spices.
high proteinHigh protein
For a different flavor and more protein, use a stuffing made of crumbled paneer or tofu mixed with spices instead of the tamarind paste.
PAIRS WELL WITH