Deprecated: Methods with the same name as their class will not be constructors in a future version of PHP; Blogger_Importer has a deprecated constructor in /home/windhu5/public_html/wp-content/plugins/blogger-importer/blogger-importer.php on line 44
Cut Mirchi Bajji (Street Style) – Windhu Kitchen

Cut Mirchi Bajji (Street Style)

  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Sorakaya Pappu | Anapakaya Pappu | Lauki Dal

  • Methi Chicken | Chicken with Fenugreek Leaves

  • Khubani Trifle Pudding | Apricot Trifle Pudding

  • Simple & Easy Egg Masala Fry

  • Mutton With Drumsticks | Munagakaya Mamsam

Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

Side Advertisement

Cut Mirchi bajji is a wonderful starter to serve with a drink and a good snack with coffee or tea. This cut Mirchi bajji is typical south Indian. The stuffing is made of tamarind, sesame seeds, and some spices. You can fry the bajji, cut, and keep them ready. Just before serving fry again, arrange and serve.


  • Long Medium Chilies

Ingredients (For Stuffing)

  • Tamarind
  • 2 Tablespoons Sesame Seeds
  • 1 Teaspoon Salt
  • 1 Teaspoon Jeera Methi Powder
  • 1 1/2 Teaspoon Jaggery
  • Coriander Leaves
  • 1 Tablespoon Gram Flour

Ingredients (For Batter)

  • 2 Cups Gram Flour
  • 1/4 Cup Rice Flour
  • 1 Teaspoon Ginger Garlic Paste
  • 1 Teaspoon Red Chili Powder
  • 1 1/2 Teaspoon Salt
  • 1 Teaspoon Coriander Powder
  • 1/4 Teaspoon Jeera Powder
  • 2 Pinches of Baking Powder
  • 1 Teaspoon Ajwain Seeds


Step 1

Soak tamarind and keep it aside for 30 minutes.

Step 2

Dry roast 2 tablespoons of sesame seeds and add them to the grinder. Make a fine powder.

Step 3

Add soaked tamarind in the grinder, 1 teaspoon salt, 1 teaspoon jeera methi powder, 1 1/2 teaspoon jaggery, few coriander leaves, and make a smooth paste.

Step 4

Add 1 tablespoon gram flour to the tamarind paste and keep it aside.

Step 5

Add 2 cups gram flour, 1/4 cup rice flour, 1 teaspoon red chili powder, 1 1/2 teaspoon salt, 1/2 teaspoon coriander powder, 1/4 teaspoon jeera powder, 2 pinches of baking powder, 1 teaspoon ajwain seeds, and mix well.

Step 6

Add water and make a smooth batter.

Step 7

Slit the chilies and take out the seeds from the chilies.

Step 8

Stuff the chilies with tamarind paste and keep it aside.

Step 9

Dip the chilies in the gram flour batter and put them in hot oil.

Step 10

Half cook the chili and take them out.

Step 11

Cut each chili into 3 pieces and deep fry the chilies again in hot oil.

Step 12

Fry them until the chilies are crispy, Take them out, and sprinkle chaat masala. Serve hot.

Leave a Reply

Your email address will not be published.

Recipe Ads