Stuffed green chilli peppers with a cheesy potato mixture, deep fried till crisp and golden – sounds tempting? Chilli Bajji is a tasty, crispy Indian pakora. Be sure to watch the recipe video!
In India, teatime with various fried snacks and a cup of masala te a is a serious affair. This chilli bajji is a perfect snack to satisfy those fried food cravings during teatime.
What exactly is Mirchi Pakoda? Take the big, thick, plump green peppers (preferably low – mildly spicy). Stuff them with spicy mashed potato filling and cheese (like we did), coat the chilli in a thick gram flour pakora batter, and deep fry until crisp. It is one of the most popular teatime Indian snacks.
The term ‘pakora’, ‘pakoda’, or ‘bajji’ describes the crispy Indian vegetable fritters.
The chilli bajji is also known as mirchi vada, mirch bajji, chilli bonda, or the mirch pakoda .
More Reasons to Try Chilli Bajji RECIPE
- customizable filling
- so crispy and tasty
- vegetarian and gluten-free
- always the crowd’s favourite
- perfect snack for a drinks or BBQ party
Ingredients Required
Green Chilli: The key ingredient is the sweet, tangy, mildly spicy chilli peppers. The banana peppers, Jalapeno, California Chilli, or similar varieties are perfect for this pakora recipe.
In India, peppers for making fritters are commonly sold as – bhajji mirchi or bajji chilli. They are pale green, mildly spicy like bell pepper, and almost the size of your palm.
Ingredients For The Filling
- Boiled Potatoes ( grated or mashed ) are good for the filling. Try not to use the boxed mashed potato powder. Potatoes boiled from scratch are perfect.
- Onion: They give a sweet flavour and crunch to the potato filling.
- Herbs: Ginger, Garlic, Green Chilli (optional), Coriander. You can use parsley or chives as well instead of fresh coriander.
- Spices: Salt, Turmeric, Red Chilli or Red Paprika, Chaat Masala
SECRET Ingredient: In between potato filling, add a stick of mozzarella, paneer, or any other cheese you like. That soft cheesy centre inside the spicy potato filling tastes so delicious.
Variation: Add grated paneer or shredded cheese to the potato filling.
Ingredients For The Batter
- Gram Flour: Most Indian pakoras are made with gram flour (besan). It is a gluten-free, plant-based flour made with chickpeas.
- Rice Flour: It adds crunch to the pakora and makes the texture of the coating light. You can add tempura flour or all-purpose flour as well.
- Seasoning : Salt, Red Chili Powder or Paprika, Cumin Powder
SECRET Ingredient : Baking Soda and piping hot oil makes the bajji batter light, and fluffy.
Watch Chilli Bajji Video
Serving Suggestion
The mirchi vada or bajji tastes best with spicy mint chutney .
In many parts of India, chilli bajji is served with garlic or sweet tamarind chutney. It is a fried snack that tastes delicious with a variety of chutney or dipping sauce. So the creative possibilities of serving mirch pakoda are endless.
You can stuff mirchi pakora between bun or bread slices for a more filling experience or enjoy just the pakora with a cup of masala tea .
More Indian Snack Recipes
- Crispy Aloo Pakora
- Vegetable Cutlet
- Peanut Chaat
- Matar Kachori
- Maddur Vada
- Dal Samosa
- Bread Roll
- Corn Chaat
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 6 green chilli or bajji chilli
- ▢ 4 Cup vegetable oil, for deep frying
Ingredients For Batter
- ▢ 1 Cup gram flour (besan)
- ▢ ¼ Cup rice flour
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon salt or to taste
- ▢ ½ Cup water, room temperature
- ▢ 1 tablespoon vegetable oil, hot
- ▢ ¼ teaspoon cooking soda or baking soda
Ingredients For Filling
- ▢ 2 Cup boiled potato, mashed
- ▢ ½ Cup chopped onion
- ▢ 1 green chilli
- ▢ 1 teaspoon ginger – garlic paste
- ▢ 2 tablespoon chopped fresh coriander
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon Chaat Masala
- ▢ 6 sticks of cheese or paneer
Instructions
Prepare Potato Filling:
- Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
Prepare Chilli:
- Clean, wash, and pat dry the green chilli.
- Slit the chilli lengthwise from one side with a sharp knife. Discard the inner white seeds and pith. Similarly, prepare all the green chilli for filling.
Prepare Batter:
- Combine, gram flour, rice flour, spices, and salt. Mix nicely.
- Add ¼ cup water at a time and form a smooth, lump-free batter. Set aside for 5 minutes. Add hot oil, baking soda, and once again whisk the batter for 10 – 20 seconds.
Prepare Chilli Bajji:
- Heat oil for deep-frying in a heavy bottom kadai.
- Stuff each chilli with a 1 – 2 tablespoon of potato filling. Add a cheese or paneer stick in between the potato filling. Press the chilli tightly to close the opening. Similarly, stuff all the chilli.
- Coat each piece of chilli in gram flour batter. Add batter coated chilli to the preheated oil.
- Deep fry the chilli till crisp and golden from all sides.
- Serve chilli bajji with green chutney and masala tea.
Recipe Notes:
- DO NOT turmeric in the gram flour batter as it reacts with baking soda and you might end up with deep red chilli bajji.
- The coating batter should be thick, smooth, lump-free, and of sticking consistency. Add water in small batches.
- After adding baking soda and hot oil, do not let the batter sit or store it. Use it immediately.
- Use a heavy bottom, wide kadhai for deep-frying the chilli.
- Do not flip the chilli again and again while frying. Let them turn crisp from one side, flip, and then cook from the other side.
- Fry them over medium-high flame so that the chilli is cooked from the inside as well.
- It is best to serve and eat chilli bajji immediatley. They turn soggy after 1 – 2 hour. You can store the potato filling in the refrigerator for 2 – 3 days.
Nutrition
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Chilli Bajji Recipe
Equipment
- Mixing Bowl
- Deep Frying Pan
Ingredients
- 6 green chilli or bajji chilli
- 4 Cup vegetable oil, for deep frying
Ingredients For Batter
- 1 Cup gram flour (besan)
- ¼ Cup rice flour
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon salt or to taste
- ½ Cup water, room temperature
- 1 tablespoon vegetable oil, hot
- ¼ teaspoon cooking soda or baking soda
Ingredients For Filling
- 2 Cup boiled potato, mashed
- ½ Cup chopped onion
- 1 green chilli
- 1 teaspoon ginger - garlic paste
- 2 tablespoon chopped fresh coriander
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon Chaat Masala
- 6 sticks of cheese or paneer
Instructions
Prepare Potato Filling:
- Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
Prepare Chilli:
- Clean, wash, and pat dry the green chilli.
- Slit the chilli lengthwise from one side with a sharp knife. Discard the inner white seeds and pith. Similarly, prepare all the green chilli for filling.
Prepare Batter:
- Combine, gram flour, rice flour, spices, and salt. Mix nicely.
- Add ¼ cup water at a time and form a smooth, lump-free batter. Set aside for 5 minutes. Add hot oil, baking soda, and once again whisk the batter for 10 - 20 seconds.
Prepare Chilli Bajji:
- Heat oil for deep-frying in a heavy bottom kadai.
- Stuff each chilli with a 1 - 2 tablespoon of potato filling. Add a cheese or paneer stick in between the potato filling. Press the chilli tightly to close the opening. Similarly, stuff all the chilli.
- Coat each piece of chilli in gram flour batter. Add batter coated chilli to the preheated oil.
- Deep fry the chilli till crisp and golden from all sides.
- Serve chilli bajji with green chutney and masala tea.
Video
Notes
- DO NOT turmeric in the gram flour batter as it reacts with baking soda and you might end up with deep red chilli bajji.
- The coating batter should be thick, smooth, lump-free, and of sticking consistency. Add water in small batches.
- After adding baking soda and hot oil, do not let the batter sit or store it. Use it immediately.
- Use a heavy bottom, wide kadhai for deep-frying the chilli.
- Do not flip the chilli again and again while frying. Let them turn crisp from one side, flip, and then cook from the other side.
- Fry them over medium-high flame so that the chilli is cooked from the inside as well.
- It is best to serve and eat chilli bajji immediatley. They turn soggy after 1 - 2 hour. You can store the potato filling in the refrigerator for 2 - 3 days.
Nutrition
Cauliflower Soup is a creamy, comforting vegetarian soup. I am sharing a vegan and gluten-free cauliflower soup recipe worth bookmarking.
If you ever ask me about my favourite vegetables, cauliflower will be in the TOP 5. I thought it was about time I brought a delicious cauliflower soup to your radar!
Beautifully creamy with an elegant, near pure-white colour, it is also low-carb. Cauliflower Soup is perfect as a something-different first course for a dinner party or a cosy midweek dinner. It’s so versatile!
It has a texture like potato soup when cooked, with a slightly more fibrous quality. Think of it as a low-carb, healthier potato soup version.
More Reasons To LOVE Cauliflower Soup
- wholesome and fulfilling
- has no flour or cheese
- easy one-pot recipe
- gluten and nut free
- vegan soup
Ingredients Required
- Cauliflower: For making a healthy soup, I prefer using fresh, blemish-free cauliflower florets rather than frozen ones. If you are using frozen florets, thaw them as per packet instructions before making the soup.
- Potato: Use starchy or all-rounders for making soup. They make the soup creamy, luscious, and thick.
- Leek: They give a delicious sweetness and aroma to cauliflower soup. Substitute it with spring onion if you cannot get leek.
- Stock – I choose vegetable broth because it has more depth of flavour than plain water.
- Coconut Milk is optional . This cauliflower soup is still thick and creamy even without it; coconut milk adds a delicious mouthfeel.
- Other Ingredients: Olive Oil, Garlic, Red Onion, Salt, Thyme, Black Pepper
How To Make Cauliflower Soup
You can also make this soup in an instant pot using the pressure cook mode. It takes less than 10 minutes to prepare, including the saute time.
Step 1: Start by heating olive oil in a casserole or stockpot. Add garlic, thyme, leek, and onion. Saute them over low heat to release the flavour—no need to brown garlic or onion. They should become translucent.
Step 2: Add cauliflower, potato, and saute them for a minute.
Step 3: Add warm vegetable stock, season with salt and pepper. Stir to combine. Cover your stockpot and allow the soup to simmer over low heat for 20 minutes or until the vegetables are tender and ready to blend ( the softer they are, the less blending we have to do = better soup texture ).
Step 4: Add a splash of coconut milk. Blend the soup using a stick blender until creamy. Add chopped herbs like parsley, cilantro, or green onion. Simmer for 5 minutes.
Cauliflower Soup is ready to serve. I like mine with a drizzle of chilli oil topped with bits of crispy, fried garlic. Add crispy fried bread croutons or any infused herb oil on top to make your soup EXTRA-flavoursome.
My Tried and True Tips
Trim the root off the leek. Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, and then slice.
Do not puree soup for too long! Only puree it until it is just smooth. The reason is that excessive churning of potato can cause it to turn gluey. Use a heat-resistant stick blender – you can control the pureeing better.
Simmer Soup until vegetables are very soft and almost falling apart.
If the soup seems too thick after pureeing, add ¼ cup to ⅓ cup of hot vegetable stock and simmer for 5 – 6 minutes to get the desired consistency.
More Soup Recipes
- Barley Soup
- Green Pea Soup
- Minestrone Soup
- Vegetable Oats Soup
- Almond Broccoli Soup
- Roasted Pumpkin Soup
- Healthy Mushroom Soup
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 tablespoon olive oil
- ▢ 1 tablespoon minced garlic
- ▢ 2 tablespoon chopped leek
- ▢ 1 teaspoon thyme
- ▢ ¼ Cup chopped onion
- ▢ 1 ½ Cup cauliflower florets
- ▢ ½ Cup potato, diced
- ▢ 2 ½ Cup vegetable stock ( see recipe )
- ▢ ¼ Cup coconut milk
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon black pepper powder
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- Start by heating olive oil in a casserole or stockpot. Add garlic, thyme, leek, and onion. Saute them over low heat to release the flavour—no need to brown garlic or onion. They should become translucent.
- Add cauliflower, potato, and saute them for a minute.
- Add warm vegetable stock, season with salt and pepper. Stir to combine. Cover your stockpot and allow the soup to simmer over low heat for 20 minutes or until the vegetables are tender and ready to blend.
- Turn off the heat. Add a splash of coconut milk. Blend the soup using a stick blender until creamy. Add chopped herbs like parsley, cilantro, or green onion.
- Turn ON the heat. Simmer the soup for 5 minutes. Taste ad if required add more seasoning.
- Cauliflower Soup is ready to serve.
Recipe Notes:
- Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, and then slice.
- Do not puree soup for too long! Only puree it until it is just smooth.
- If the soup seems too thick after pureeing, add ¼ cup to ⅓ cup of hot vegetable stock and simmer for 5 – 6 minutes to get the desired consistency.
Nutrition
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