Posted October 31st, 2007 by Lakshmi Pamidimukkala



Mirchi - 10 - 15 nos
Besan - 3 cups
Cooking soda - 1/4 tsp
Oil - for deep frying
Salt - 2 tbsp
Roasted chana - 1/2 cup
Tamarind puree- 1 tsp
Ajwain - 1 tsp
Redchillipowder - 1 tbsp
Green chillies - 5 nos


Wash chillies and cut the center of it along the length inorder to be able to stuff the roasted chana paste.Grind the roasted chana adding 1/2 tsp of ajwain or vamu and 1/2 tsp of salt and greenchillies . Then add tamarind puree and make a fine paste by grinding again.
Set this paste aside and prepare dough semi solid state by adding besan , cooking soda ,11/2 tbsp of salt , redchilli powder and 1/2 tsp of vamu or ajwain . Check for consistency of the dough . You should be able to dip the mirchi in it and leave it in oil.Heat oil parallely , stuff the mirchi’s with the roasted chana dal paste .

Once the oil is hot , dip the mirchi in the besan dough and leave it carefully in the hot oil. The flame should be on medium. Be away from the oil . Fry the mirchis to golden brown and repeat the process to be done with all the mirchis .

Serve with tomato chutney or sliced onions.

2 Responses to: “MIRCHI BAJJI”

  1. neeharika responds:
    Posted: October 31st, 2007 at 9:42 am

    hi lakshmi
    mirchi bajji is mouthwatering……..
    i will try it soon

  2. Vasudha responds:
    Posted: November 2nd, 2007 at 11:40 am

    hey awesome ga undi ne mirchi bajji photo ayethe.. eppudu chesavemiti

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