Tea Time is very special time for some of us. Sit back, get relaxed and have a cup of tea☕️, it’s amazing!! And, if there are some super hot pakoras paired along with it, aah!!? Nothing can beat, right?? So, today we have a garma garam, chat pata and theeka Mirchi Bajji for you, which is very famous as a Mirchi Bajji for you, which is very famous as a street food in many states. Though the names differ like the Mirchi Bada in Rajasthan, Mirapakaya Bajji in Andhra Pradesh and various other names.

There are many ways to prepare this stuffed Mirchi Bajji, however, you can also cook the simple Bajji without filling if you prefer to. But, it’s sure that just googling and staring at its images make you drool? and crave for it badly. What are you waiting for, try this super spicy, yummilicious and highly addictive delicacy, which is perfect for any season. Forget your weighing scale once in a while and sit back & enjoy!!!!!

Learn how to prepare Mirchi bajji to make your evening delightful:

Serves: 2 servings


  • 6 long Green Chillies
  • Oil to deep fry

For the stuffing

  • 1/2 cup of fried Gram Dal (Chana Dal)
  • 1.5 tsp of Red Chilli Powder
  • 1/2 tsp of Carom Seeds (Ajwain)
  • 1/4 tsp of Cumin Powder (Jeera)
  • 1/8 tsp of Asafoetida (Hing)
  • 1/2 tsp of Chaat masala powder
  • 1/2 tsp of Lemon Juice or Tamarind Juice
  • Salt according to your taste

For the bajji batter

  • 1 cup of Besan Flour
  • 1/3 cup of Rice Flour
  • 1/8 tsp of Cooking Soda
  • 1 tsp of Red Chilli Powder
  • 3 pinches of Asafoetida (Hing)
  • 1/2 tsp of Carom Seeds (Ajwain)
  • Salt according to your taste



  • Put all the stuffing ingredients in a grinder and grind them to a smooth paste.
  • Wash Green Chillies in water and dry them using a kitchen towel. Slit them lengthwise on the single side using a knife.
  • Now, take one green chilli, carefully open the slit using our fingers and fill 1 tbsp stuffing mixture to it. Stuff remaining chillis with the same process.
  • Add the flours, soda, red chilli powder, carom seeds, hing and salt in a large bowl.
  • Add water slowly and mix using a spoon, till thick consistency. Make sure that there are no lumps in the batter.
  • Heat the oil in a wok (Kadai) over a medium flame. When the oil is medium hot, dip stuffed Mirchi one at a time into batter.
  • Drop it gently into hot oil. Using the same process, add 2-3 chillies at a time.
  • Deep-fry them, until they turn light brown and crispy.
  • Take them out with the help of a slotted spoon and drain excess oil.
  • Repeat the same process for remaining bajjis.
  • Served stuffed Mitchi Bajji with tomato ketchup and green chutney.