Mirapakaya Bajji | Mirchi Bajji | Milagai Bajji

perfect rainy day snack of Andhra special Mirapakaya Bajji with step-wise pictures. Make off this deliciously spicy green chilli bajji – mirchi bajji for a quick snack!

This covid-19 lockdown is turning us into our own crazy selves, I guess. Otherwise why would I crave for spicy hot Mirapakaya Bajji all of a sudden?! I resisted this craving for over two months but I couldn’t anymore. I ended up making some really delicious Andhra Style Mirapakaya Bajji over the weekend. As if on cue, it started raining that evening and what more could I ask for? Mirapakaya means Green Chilli in Telugu and Bajji is nothing but a fritter made with gram flour. I am usually not a big fan of deep fried goodies and don’t share the same love that the rest of my family showers but this one time I decided to make an exception. While we are on the topic of bajjis, check out other snack recipes!

What’s so special about Andhra Style Mirapakaya Bajji? For one, most Telugu people can turn anything and everything into a bajji. From the regular fare like onions, potatoes, plantains to other unusual ingredients like baby capsicums, brinjals, eggs, ridge gourd, tomatoes, bajjis are made out of everything. Walk off to any street in my hometown Vijayawada, you are sure to find carts making these bajjis, punugulu, bondas and many more. You should taste one hot Mirapakaya Bajji, cut in half, stuffed with finely chopped onions, sprinkled with more red chilli powder and lemon juice – it is real hot in all senses. The taste is totally unmatched. And it was exactly that, I was craving and these beauties more than made up for it.

Growing up, we always made bajjis and pakodas as a side dish for hot rice. Sounds unfamiliar or odd? Try it to know how delicious they are. Many a times I make bajjis for lunch or dinner, but run out of time to click a picture or share a recipe. However, this time I planned to serve them as evening snack with tea and the pictures happened too. I used Bajji Mirapakaya/Molaga that’s not too spicy to make the Mirapakaya Bajji but many Telugu people (read most of my family) prefer to make these with spicy chillies too. The chillies that I used were too long, so I cut them in half so that I don’t have to waste a lot of oil for deep frying. And if you prefer, you can remove the seeds in the chillies altogether to make a spice-free version.

How to make Mirapakaya Bajji | Mirchi Bajji –

Detailed step-wise picture recipe of making Mirapakaya Bajji | Mirchi Bajji –

Wash the green chillies and cut off the ends of the stems. Pat them dry and make a slit at the center. I used three large chillies, so I had to cut them in half. You can remove the veins and seeds for a spice-free version.

In a mixing bowl add gram flour, turmeric powder, red chilli powder and salt as needed, mix well.

Add water in small quantities and mix until the batter is thick. Add a pinch of cooking soda just before frying the bajjis, mix well.

Meanwhile heat a pan with oil for deep frying. Once oil is hot, set it on medium flame. Dip each green chilli in the bajji batter and coat it on all sides.

Hold and lift it at the stem, after dripping off excess batter drop it gently into the hot oil.

Fry the bajji one or two at a time without overcrowding the pan. Turn it around to cook until golden brown on all sides. If the bajji is changing color quickly, reduce the flame to ensure even cooking all the way through.

Drain off excess oil and remove the bajji onto a plate lined with kitchen tissue. Repeat this rest of the green chillies and batter. Adjust temperature of the oil as needed.

To serve the bajjis, slit them at the center and stuff with finely chopped onions. Sprinkle red chilli powder on top and just before serving, drizzle lemon juice all over. Serve hot with coffee/tea.

Note –

• If the bajji batter is thin, it wont stick to the green chillies. If it is too thick, it will form a bulky coating around the chillies. So adjust the amount of water accordingly.
• To test the temperature of the oil, drop a tiny amount of batter into the oil. If it raises to the top immediately, the oil is hot. Reduce the flame to medium before frying bajjis.
• If serving with rice, skip stuffing the bajjis with onions.
• Alternate method is to stuff the green chillies with a mix of roasted ajwain, salt and red chilli powder. Stuffed green chillies are then coated with batter and fried in oil.

Reach out to me at cookingfrommyheart@gmail.com! Also follow me on:

Facebook – Cooking From Heart

Pinterest – Cookingfromheart

Instagram – Cookingfromheart

Twitter – Cookinfromheart