Street Food Series: Mirchi Bajji Recipe ( Milagai Bajji Recipe )

Mirchi Bajji or Milagai Bajjis are a favorite tea time snack across India. Banana peppers are used in this recipe, stuffed with tangy homemade sauce and spices for added taste.

Different communities across india have their own way of preparing these peppers sometimes stuffed with potatoes, tamarind sauce or a green chilly masala but this recipe is to showcase the street food style how vendors prepare these fritters in a jiffy.

The unique flavor from banana peppers combined with lime juice and spices is truly a treat accompanied with masala chai. Best Mirchi Bajjis in Bangalore are available at VV Puram, Chamarajpet, Basavangudi, Malleshwaram and Indiranagar.

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Ingredients for Mirchi Bajji:
For Batter:
2 Cups Sifted Chickpea Flour
1 Tbsp Chilly Powder
1/4 Tsp Asafoetida
1 Tsp Carom Seeds
1 Tsp Cumin Powder
3 Tbsp Hot Oil
1/4 Tsp Cooking Soda (Soda bicarb)
Salt as per taste

For Bajji:
500 Grams Banana Peppers
1 Tbsp Rasam Powder
1 Tbsp Chaat Masala or Pani Puri Masala
1 Tsp Cumin Powder
1 Tbsp Chilly Powder
1 Tsp Asafoetida
1 Tsp Pepper Powder
1/2 Lime Juiced or 1 Tbsp Lime Juice
Salt as per taste
Oil For Frying

For Garnish:
1 Medium Beetroot (Washed, Peeled and Finely Chopped)
1 Medium Carrot (Washed, Peeled and Finely Chopped)
1 Medium Onion (Washed, Peeled and Finely Chopped)
5 Sprigs Coriander Leaves (Washed and Finely Chopped)
1/2 Lime Wedge
Salt as per taste...

Method:
Prepare the batter: Heat 3 tbsp in a fry pan or ladle on slow flame. In a mixing bowl combine the sifted chickpea flour, chilly powder, asafoetida, carom seeds, cumin powder and salt.

Add hot oil and mix well. Add water gradually in small amounts and form a smooth batter. Make sure the batter is not to thin neither to thick, slightly thinner than a pancake batter.

To check the batter consistency dip your finger if the batter coats evenly in your finger its perfect. Allow the batter to rest on kitchen counter for 5 to 10 minutes.

Prepare the Mirchi:
In a mixing bowl combine the spice powders (rasam powder, cumin powder, chilly powder, asafoetida, chaat masala) with salt as per taste and reserve.

Juice and remove the seeds from the lime and reserve in a bowl. Wash the banana peppers twice, pat dry...slit the chilies in the middle, check for any insects and reserve.

Place oil in a wok for frying on low flame. Once the oil reaches temperature start preparing bajjis.

Feel free to use your hands to stuff the chilly with spice mix. Generously apply the lime juice and spie mix inside the slit chilly.

Dip each chilly pepper in the batter, shake out excess batter and gently drop in hot oil. Do not crowd the oil fry 2 to 3 chilly pepper at a time.

Fry the peppers for 2 minutes on each side on low to medium flame. Once the bajjis turn golden in color drain from oil and place in a plate lined with absorbent paper.

Combine the chopped veggies with few drops of lime juice and salt.

Start assembling the bajjis in a serving plate slit the bajjis in half, stuff and garnish with veggies, sprinkle the spice mix and serve as hot as possible... Enjoy 😉