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    Home » Vegetarian Starters and Snacks » Mirapakaya Bajji - Chilli Bajji

    Mirapakaya Bajji - Chilli Bajji

    Published: May 25, 2007 · Modified: Sep 23, 2020 by Srivalli · 4 Comments

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    Mirapakaya Bajji or Chilli Bajji or Mirchi Bajji as it can be called is a pakora made with regular green chillies in a besan batter. This is very much like the Onion Pakodas or Plantain Bajjis you make.

    As I had mentioned in a post before, as a South Indian, I am little fussy about how a dish is referred. We call a Bajji when a vegetable is dipped in a batter and fried. As Pakoda/ Pakoras, when the chopped vegetables/ nuts mixed in batter and deep fried. A Bonda when either as a batter or stuffed batter balls deep fried, vada when it is fried as discs!

    So this Mirchi bajji is bajji and not a Pakoda for me. However, as I have never ending love for anything deep fried, I can say what's in a name. But mind me only for this dish ok.

    Coming back to this deep fried Mirchi Bajji, this is something I was introduced to, after my marriage and learnt about Uggani and how this bajji makes a heavenly pair to the Borugulu Upma. This is what I wrote when I first shared this post, a decade ago, when I was sort of introduced and still learning to make this. Its an art seeing my Athamma (mother-in-law) or my sis-in-laws make Mirapakaya Bajji. I have tried it many times, but have never quite got the same stuff.

    I am no longer the same person, having made this so many times and having learnt the trick as well.

    Mirapakaya Bajji The chillies used in this bajji are your regular ones. The chillis that we get in Anantapur is not so spicy, so you don't require any sauteing of the chillies. If you end up using the ones you get in Madras or elsewhere, please saute in heat and then proceed to make.




    Mirapakaya Bajji – Chilli Bajji

    Ingredients Needed:

    • 10 nos - Green Chillies (Long tender ones not with much seeds)
    • 1 cup - Besan Gram Flour
    • 1/4 tsp - Baking Soda /Cooking Soda
    • 2 tsp - Cumin Powder
    • Salt to taste
    • Cooking Oil (for deep frying)

    Method to prepare:

    • Wash the green chillies, make a slit on one side making sure that the stalk is intact. Scoop out the seeds using a knife.
    • If you are not able to get the tender chillies, then fry the chillies on hot pan till it becomes brown. Now it will not be so hot/ spicy.
    • In bowl, mix cumin powder and salt. Stuff this mixture inside the slit green chillies.
    • Mix the gram flour with salt, baking soda and water. Make a thick batter.
    • Heat cooking oil in a Kadai, dip the chillies one by one in the batter and deep fry them.
    • Remove them to a kitchen towel.

    Print Pin
    5 from 1 vote

    Mirapakaya Bajji – Chilli Bajji

    Mirapakaya Bajji or Chilli Bajji or Mirchi Bajji is a deep fried pakora made with besan. This deep fried fritter is made with regular chillies and is a popular dish along with Uggani.
    Course Appetizers & Starters, Snacks
    Cuisine Andhra Pradesh
    By Cook Method Deep Fried
    Occasion Everyday Meal, Ganesh Chaturthi
    Dish Type Combo Dishes, Deep Fried Dishes
    Author Srivalli

    Ingredients

    • 10 nos Green Chillies Long tender ones not with much seeds
    • 1 cup Besan /Gram flour
    • 1/4 tsp Baking Soda /Cooking Soda
    • 2 tsp Cumin Powder
    • Salt to taste
    • Cooking Oil for deep frying

    Instructions

    • Wash the green chillies, make a slit on one side making sure that the stalk is intact. Scoop out the seeds using a knife.
    • If you are not able to get the tender chillies, then fry the chillies on hot pan till it becomes brown. Now it will not be so hot/spicy.
    • In bowl, mix cumin powder and salt. Stuff this mixture inside the slit green chillies.
    • Mix the gram flour with salt, baking soda and water. Make a thick batter.
    • Heat oil in a Kadai, dip the chillies one by one in the batter and deep fry them.
    • Remove them to a kitchen towel.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    « Uggani | Borugula Upma | Puffed Rice Upma
    Cut Mirchi | Andhra Cut Mirchi Bajji »

    Reader Interactions

    Comments

    1. nav says

      May 28, 2007 at 5:20 pm

      Hello Srivalli,

      You have a nice blog with all appetizing recipes. I love all the things you have blogged about. Please keep them coming. Welcome to the world of food blogs 🙂

      Regards,
      Nav

      Reply
    2. Vcuisine says

      May 29, 2007 at 4:30 am

      Presented well. tks for sharing. Viji

      Reply
    3. Srivalli says

      May 29, 2007 at 8:49 am

      Thanks Viji for your comments

      Reply
    4. Suganya says

      May 31, 2007 at 6:19 pm

      Love your step-by-step photos

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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