Recipe: Stuffed mirchi bajji | Mirapakaya bajji

Bringing the popular lip smacking roadside fried snack to your kitchen!

fried mirchi bajji chaat placed on a banana leaf
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Mirchi Bajjis are one of those many snacks that take us right back to memory lane. The lanes that housed street food vendors, filled with the chatter of college kids, us being one of those kids, animatedly discussing the perils of the world or the woes of classwork. 

Do those memories not come to you as you chomp on mirchi bajjis? Then maybe you can make the bajjis for the pure joy they can bring to you on a rainy day. That’s good reason enough, any day!!


While you can’t do much wrong when it comes to mirchi bajjis, there’s a few things to keep in mind. 

  • The quality of gram flour being used makes a huge difference. Make sure to purchase a good quality one. 
  • Find a middle-ground when it comes to the batter consistency. It should neither be too thick nor too runny. 
  • Storing the fried bajjis is never a good idea, you can store the batter. They will stay good in the refrigerator for 3 – 4 days. 

Mirchi Bajji Chaat

Course: Appetizer, Snacks
Cuisine: Indian
Eat - Appetizers, Eat- Snacks
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 12 Peices


Mirchi bajji batter

  • 1 cup Gram Flour / Besan
  • ½ cup Rice Flour
  • 1 tsp Raw Ginger (finely chopped)
  • 1 tsp Garlic Pods (finely chopped)
  • 1 tsp Red Chilli / Cayenne Powder
  • ¼ tsp Cooking soda
  • 1 cup Water
  • Salt (to taste)

Making the tamarind paste

  • 12 Mirchis / Large Chillies (slit in the middle and seeds removed)
  • 10 grms Tamarind (about lemon sized )
  • ½ tsp Carrom Seeds / Ajwain
  • Salt (to taste)
  • 5 - 6 tbsp Water (hot)

Making the filling

  • 1 cup puf
  • 1 Carrots (grated)
  • 2 Red Onion (finely chopped)
  • ¼ cup Coriander / Cilantro (roughly chopped)
  • 1 cup Mixture (store-bought )
  • Salt (to taste)
  • Chaat Masala (to garnish )
  • Red Chilli / Cayenne Powder (to garnish )


  • Wok (for frying )


Making the batter

  • In a large bowl, add besan, rice flour, ginger, garlic, salt, chilli powder, cooking soda and mix well
  • Add water to this dry flour mixture and mix well until they’re fully combined. The matter must not be too thin. Keep aside for 15 minutes

Making the tamarind paste

  • In a small bowl, soak tamarind in hot water for about 5 minutes
  • Once it’s soaked, squeeze the tamarind out to get the liquid.
  • Strain this thick liquid using a metal strainer and transfer to a different bowl
  • Add salt and ajwain to the tamarind paste and mix well
  • Apply this tamarind mixture inside the slit chillies once done, transfer to a plate to rest

Frying the bajjis

  • Heat a large wok with 1 1/2 cups of oil over a medium flame for a few minutes
  • Dip the tamarind soaked chillies into the batter bowl, do not coat the mirchi completely with the batter*
  • Dip the mirchi and while taking out just score it to the edge of the bowl which will leave one side or a bit of mirchi with no batter on it.
  • Drop this piece into the hot oil, and fry until it turns golden brown on all sides
  • Transfer to a bowl covered with paper towels to drain off any excess oil
  • Repeat the process for the rest of the bajjis and let them cool
  • Slit the chilies again in the center in order to fill in the filling.

Making the Mirchi bajjis

  • In a large bowl, add all ingredients for the filling and mix well using a large spoon or with your hands
  • You can fill this mixture into the fried slit chillies and serve it that way or
  • You can also cut through the whole fried chillies, making small wheels with the bajjis. Fill it with this mixture in the middle*
  • Squeeze some lemon and serve both types if you’re feeling adventurous!
Fried mirchi bajji chaat served the street style way
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fried mirchi bajji placed on a parchment paper
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Invite some of your college friends, brew some chai and fry these spicy delights. Reminisce the good old days or make new memories! These can be your best monsoon snacks as well!

  • Do not coat the bajjis completely with batter. This will help the mirchi to cook on the inside while frying and will also give a crunchy bite.

  • For cut Mirchi Bajjis  –  Mirchis can be stuffed with ajwain powder, hing and salt. Deep fry the bajjis once with batter. Allow them to cool for a while. Cut the bajjis into roundels and deep fry them again. This will make the bajjis crispier. The color of the bajjis will become darker. But do not burn them while frying for the second time. Top it with the chaat mixture and serve hot.

  • Mirchi bajji doesn’t need any chutney because it’s already very spicy and flavourful. Masala tea goes very well with this bajji.

  • You can also serve it along with masala soda as a hot afternoon snack.

  • You can store the batter in the refrigerator for 3-4 days for further use. Take the batter out of the fridge and keep it outside for 15 minutes to cool down before using. 

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