Stuffed Mirchi Bajji

I have already shared simple version of Mirchi Bajji (without any stuffing). Sharing now a spicy and tastier variant of Mirchi Bajji for you to relish especially when it is cold and rainy!! The stuffing used provides a spicy and tangy flavor to the bajji. You can also add mashed potatoes along with the fillings provided in the recipe for another variant of the bajji.
Prep Time
15-20 minutes
Cooking TIme
30 Minutes
3 People
Green Chillies
Gram Flour / Besan
Rice Flour
Cooking soda (Optional)
1 Cup
1 Tbsp.
¼ Tsp.
½ Tsp.
To Deep Fry
For Filling
Chutney Dal / Putani
Carom Seeds / Ajwain
Desiccated Coconut
Tamarind Paste / Amchur Powder
½ Cup
2 Tsp.
¼ Cup
½ Tsp.
As Reqd.
1.  In a blender grind the above ingredients given in “For Filling” to a powdered consistency. Do not add water.
2.  Wash and wipe the green chillies and trim crown a little.
Note: I got green long fat chillies which are usually hot. If the green chillies are hot just slit the chillies and take out some seeds with the help of a spoon (Based on your appetite J)
3.  Slit the chilli at the center along the length so that both the ends are still intact. Deseed the green chillies. Now fill the powdered filling in the slit, it almost takes ¼ - ½ tsp. of the filling per chilli. Fill the powder into the slit chillies and set aside.
4.  In a mixing bowl, add gram flour, rice flour, soda and salt and make a thick batter.
Note: Usually I mix the batter an hour before making the bajjis.
5.  Heat oil for deep frying.
6.  Hold the tip of chilli and dip the chilli in the batter and deep fry one by one.
7.  Fry to golden brown color and garnish with chopped onion and coriander leaves. Serve hot with ketchup and green chutney.


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