There are several different types of stuffed mirchi bajji, and each one has its own origin story. Some are made in Hyderabad, others in Andhra Pradesh, and there are even a few that are filled with mirchi leaves and are made in northern India. When we visit Andhra Pradesh, the most common stuffed mirchi bajji we eat is an Andhra preparation. The filling of this mirchi bajji is traditionally made by stuffing soft vegetables like potato, brinjal, and french beans. This recipe is a variation of what we normally make at home.
In Andhra Pradesh, stuffed mirchi bajji is a popular snack or appetizer among the locals. Though the stuffing varies from region to region, the main ingredients are always the same – boiled and stuffed red chillies (generally chopped into 2 inch lengths), onions (cut in half lengthwise and stuffed), coarsely ground peanuts, mustard (curry) leaves, and a few curry leaves. For a milder taste, a bit of salt is also added.
This is a blog about stuffed mirchi bajji (popularly known as Andhra cut mirchi bajji), which is a popular recipe from Andhra Pradesh, India. You will find lots of recipes here, and an interactive gallery of all different types of bajji.
Andhra cut stuffed mirchi bajji Andhra Pradesh’s mirchi bajji is a famous street food. Mirch bajji has been served to me in Hyderabad, Vizag (Vishakapatnam), Anantapur, and other cities. It varies depending on the chilies used, which are either medium or spicy. Every household has its own interpretation. These chilli bajji booths may be seen on street corners, but only after 5 p.m. The mirchi bajji is wrapped in newspaper and topped with chopped onions and pappu podi by the street seller.
The mirchi bajji is filled with putanala pappu podi (roasted gram powder), deep fried, and then chopped into pieces and deep fried again for a crispier texture. To make it more attractive and restaurant-style, I sprinkled putanala pappu podi and chopped onions on top, along with a squeeze of lemon juice, making this snack more delicious and mouth-watering. It’s the most enjoyable way to share a snack with family and friends.
Time to prepare: 15 minutes
Time to cook: 25 minutes
Andhra Pradesh cuisine
Medium to high spiciness
2 to 3 people
To prepare the stuffing (pappu podi)
- In a chutney or coffee mixer, combine all of the ingredients and grind to a powder. Set it aside for now.
- Cut a lengthwise incision in the chilies (do not make it half). If you wish to decrease the heat or if your chilli is already spicy, remove some of the seeds.
- Prepare the putanala pappu podi by stuffing the chilies with it.
- Combine all of the batter ingredients – gram flour, baking soda (bicarbonate of soda), and salt – in a medium mixing bowl. To create a thick paste, add water a bit at a time. The batter’s consistency should be such that it thoroughly coats and holds the chilies.
Onion salsa as a garnish
- Combine all of the ingredients in a mixing bowl. Combine all of the ingredients in a large mixing bowl and set aside.
frying in a deep pot
- In a deep frying pan, heat the oil. Put a drop of the batter into the oil to see whether it’s hot enough. The batter should rapidly rise to the top.
- Dip the chilli bajji into the batter, ensuring sure it is well covered. Drop it gently into the oil. Maintain a medium flame (not high heat).
- Turn the chilli bajji after a few minutes, when it is light golden in color. Turn it occasionally until the color is uniformly golden.
- Carry on with the remaining chilli bajjis in the same manner.
- When the stuffed chilies are done, serve them right away and enjoy.
- Slit the bajji lengthwise and serve with pappu podi and a few chopped onions as a garnish. With a squeeze of lemon, serve.
- Mirchi bajji (cut mirchi)
- Take one filled chilli and cut it into pieces as indicated. You may deep fry the chopped portions again if desired. It will just take 1 to 2 minutes. I tried this with two chilies to get a distinct texture and flavor. It’s a choice.
- Garnish with pappu podi, onion and chilli combination, and a few drops of lemon juice on top of the sliced mirchi.
- Serve immediately and enjoy this restaurant-style sliced mirchi bajji.
- Allow 10 to 15 minutes after mixing the batter with the soda.
- You may choose from any of my putanala pappu podi recipes.
- Refer to my other chilli bajji recipes for ideas on how to make them to your liking.
- Because the onion combination contains lemon juice, squeeze to taste when garnishing.
- Use long, light-colored green chillies, banana chillies, or any chilli with a peppery flavor that isn’t too spicy.
- It doesn’t matter whether the stuffing is moist or dry. Add a little water to create a thick paste if you want it to be moist. I, on the other hand, like my filling to be dry.
This is the way to enjoy stuffed mirchi bajji. It is crispy outside with soft inside. This recipe is same as traditional stuffed mirchi bajji but its stuffed with a spicy potato and an all time favorite recipe of Andhra people. Here you will find the recipe of stuffed mirchi bajji with step by step pictures.. Read more about cut mirchi chat and let us know what you think.
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