Mirchi bajji


Mirchi bajji – 4

For stuffing

Peanuts- 4tbsp

Channa dhal-2 tbsp

Tamarind- Small Gooseberry size

Rock salt- 1 tsp

Salt- As required

For batter

Besan flour- 2 Cups

Rice flour- 2 tbsp

Red chilli powder- As required

  • Take the Mirchi, wash it and slit it lenghtwise to remove the seeds. Do it carefully so that it is not opened fully.
  • Then put it in bowl with water. It will remove the remaining seeds and also the hotness of the mirchi.
  • Now roast the peants and channa dhal and grind it for stuffing.
  • Extract juice from tamarind and keep aside.
  • Now mix peanut+ channa dhal powder, salt ,rock-salt with tamarind juice and make it like chappathi dough.
  • Fill this into the mirchi as shown in the picture.


  • Now for the batter mix rice flour, besan flour, red chilli powder, salt and add water. The batter should not be too watery else it will not get along with the mirchi.
  • Dip the mirchi in the flour and deep fry it in the oil occasionally turning it until it turns golden brown in colour.
  • Serve hot with tomato sauce.


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25th December 2012 at 11:31 AM

Woah great piece. All the info I needed for this coursework I’m working on. Many thanks!

26th October 2021 at 12:08 AM

Appreciate you blogging thiss

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