Cut Mirchi is a fritter made with green chilies deep fried in gram flour batter. In this version, the bajjis are cut into smaller pieces and fried again to reduce the heat.
This is one of the popular street food in Anantapur, Andhra, where you can get the Mirchi Bajji, Cut Mirchi sold on the streets along with Uggani. The other versions of this are the Masala Cut Mirchi, Masala Mirchi Bajji.
When Athamma first introduced this bajji to us, we were scared to eat the long spicy version, while we saw Hubby dear enjoying it as such. So she said they have another version where the spicy ones are cut into smaller pieces, battered and deep fried again.
This double frying reduces the heat from the chilies and it is much more palatable than the hot spicy green chilies. So this was the frequent bajjis made for my brother, while over the years I have got used to the spicy ones.
We frequently make Uggani, Mirchi Bajji and somehow I never got around clicking new pictures. So this summer when Konda was on her vacation, she was helping me with editing the old posts. In the process, when I made this for dinner, she pointed out that I could click the pictures. And that’s how we ended up having new pictures for this post.
I am doing BM#93, Week 4 where I am doing Redo Old posts.
-updated 25, Oct, 2018
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Mirapakaya Bajji, whole
Besan Batter as required
Method to prepare:
Once the bajjis are made, before you can fully cook it, drain to a kitchen towel.
Cut the Mirapakaya Bajji into small pieces.
Coat the openings with besan batter.
Drop these into hot oil and deep fry again.