Cut Mirchi Bajji

Cut Mirchi Bajji is a favorite street snack in Andhra and Telangana regions. It’s hot, crispy, and full of flavor. If you love spicy food, this is the perfect snack for you. The warmth and crunch of the bajji paired with tea make for a cozy treat, especially during the rains. It’s one of those simple pleasures that makes the monsoon even more enjoyable.

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What Is Cut Mirchi Bajji?

Cut Mirchi Bajji is made from large green chilies, called mirchi. These chilies are stuffed, dipped in chickpea flour batter, deep-fried, and then cut into bite-sized pieces. After the initial fry, they are fried again to make them extra crispy. It’s a double-fried snack with a great crunch.

This snack has its roots in Andhra Pradesh, especially in cities like Vijayawada and Guntur. These regions are known for their love of spicy food. Street vendors often sell these mirchi bajjis with onions, chutneys, and a sprinkle of masala powder. The heat from the chilies, combined with the crispy coating, makes it irresistible.

Ingredients For Making Cut Bajji

• Large Green Chilies – Star ingredient of this recipe. The large, mild variety of green chilies are perfect for bajjis because they aren’t very spicy. They provide a great base, adding flavor without overwhelming heat. When fried, they become soft and slightly smoky.
• Besan | Chickpea Flour – Main ingredient for the batter. It gives the bajji its crispy outer layer. Made from ground chickpeas, it’s naturally gluten-free and has a nutty flavor that complements the fried chilies.
• Rice Flour – Adding rice flour is optional. But rice flour make the bajji extra crispy. It helps in creating a light, crunchy texture. Without it, the bajji would be softer and less crisp.
• Ajwain | Carom Seeds – Ajwain is a common spice in Indian snacks. It has a slightly bitter and pungent taste. It aids digestion and balances the heat from the chilies while adding a distinct flavor to the batter.
• Baking Soda – A small pinch of baking soda is key to making the bajjis light and fluffy. It aerates the batter, ensuring the coating nicely puffs up during frying. This helps in giving the bajji a light, crispy texture.
• Salt – Salt enhances all the flavors in the dish. It’s important to balance the salt in the batter. It helps in complementing the spice from the chilies and the tang from the tamarind.
• Turmeric Powder – Adds color and a hint of earthy bitterness. It gives the bajji its signature golden-yellow hue and flavor profile its subtle warmth.
• Red Chili Powder – Even though the large green chilies aren’t very spicy, red chili powder kicks up the heat a notch. It adds a spicy punch to the batter, making the dish more flavorful for spice lovers.
• Tamarind Pulp – Adds a tangy, sour flavor that balances out the heat from the chilies. It also adds moisture to the filling, enhancing the overall taste. This tangy surprise inside the fried batter gives the bajji a unique twist.

Rain Day Snack

Being from Guntur, Mirchi Bajji always held a special place in my heart. Growing up, it was more than just a snack – it was my go-to comfort food. I especially loved pairing it with rice, sambar, or rasam. The spicy crunch of the bajji with the warm flavors of sambar or rasam was, and still is, pure bliss for me. Even today, that combination feels like a warm hug on a plate, reminding me of home.

One of my fondest memories is from rainy evenings when my dad would bring home stuffed mirchi bajjis from a nearby vendor. I would eagerly wait for him, knowing that those spicy and tangy stuffed bajjis were on their way. There was something so magical about those moments – the sound of the rain outside, the warmth of the bajji, and the joy of savoring every bite. I adored those stuffed bajjis and, to this day, they bring back beautiful memories of my childhood.

It wasn’t until after I got married that I discovered Cut Bajji. One evening, my brother-in-law surprised us by bringing home a plate of piping hot, crispy, spicy, and tangy cut bajjis from a street vendor. At first, I was curious about this new take on my favorite snack, but the moment I took my first bite, I was hooked. The crunch, the double-fried texture, the burst of flavors. I was blown away by the taste, and since then, cut bajji has become a regular in our home. It’s amazing how something as simple as cutting and double-frying can elevate a dish to a whole new level.

Andhra Cut Bajji | Cut Mirchi

Cut Mirchi Bajji has all the elements of a perfect snack. It’s spicy, tangy, and crunchy. The stuffing of tamarind adds a burst of flavor, balancing the heat of the chilies. The double frying technique gives it that extra crunch, making each bite so satisfying.

Whether you’re having it with a hot cup of tea or sharing it with friends on a rainy day, Cut Mirchi Bajji brings joy to any occasion. Plus, making it at home lets you control the spice level, so everyone can enjoy it.

This Andhra-style snack is more than just street food—it’s a symbol of the spicy love that Andhra cuisine is known for. So, next time you crave something crispy and spicy, give this Cut Mirchi Bajji a try!

Serving Suggestions

• With Chopped Onions & Chaat Masala: Sprinkle finely chopped onions and a dash of chaat masala on the hot bajjis for a tangy, crunchy twist.
• Tamarind or Red Chutney: Serve with tamarind or red chutney to add a fresh, tangy flavor that complements the spice.
• Stuff in a Pav: Make a Cut Mirchi Pav by stuffing the bajjis in a soft bun with some chutney – like a spicy Indian sandwich!
• With Rice and Sambar or Rasam: For a comforting meal, serve alongside rice and sambar or rasam, letting the crunchy bajji soak up the flavors.
• As a Tea-Time Snack: Enjoy with a hot cup of chai for the perfect evening snack, especially during the monsoon season.
• Serve in Iftar: You can serve this as a snack in iftar. You can do the first round of frying and keep them ready. Just before iftar time or serving, cut into bite size pieces and fry. Serve hot.

Yield: 15-20 Pieces

Cut Mirchi Bajji Recipe

Print

Craving something crispy, spicy, and full of flavor? Then try this Cut Mirchi Bajji! A beloved street snack from Andhra, these double-fried green chilies are crunchy on the outside, soft and tangy on the inside. Perfect with a hot cup of tea, especially on a rainy day!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

For Stuffing

• 3 tbsp. Besan  | Chickpea flour
• 1 tbsp. Tamarind paste
• 1 tsp Ajwain | Carom seeds, coarsely ground
• ¼ tsp salt

For Batter

• 1 cup Besan | Chickpea flour
• ½ tsp. Ajwain | Carom seeds
• ½ tsp. Turmeric powder
• ½ tsp. Red chili powder
• ¼ tsp. salt
• Water, as required

Other Ingredients

• 8-10 Green Chilies (Bajji mirchi or Large green chilies)
• Oil, for frying

For Serving

• ¼ cup Onion chopped
• ½ tsp. red chili powder or chaat masala
• 1 tbsp. Coriander, minced
• 2-3 Lemon wedges

Instructions

How To Make Street Style Cut Mirchi Bajji At Home

Step-by-Step Recipe

Step 1: Preparing The Chilies

• Take the large green chilies and slit them lengthwise.
• Carefully remove the seeds, as the seeds can be very hot. Set aside.

NOTE: If you're sensitive to the heat of chilies, it's a good idea to wear gloves while handling them.

Step 2: Prepare The Filling

• In a small bowl, mix besan, ajwain, tamarind pulp and a little salt.
• Carefully stuff this mixture inside the slit chilies. Set aside.

Step 3: Prepare The Batter

• In a mixing bowl, add besan, rice flour, ajwain, salt, red chili powder and turmeric powder.
• Add a pinch of baking soda to make the bajji light and crispy.
• Slowly add water to the mixture, stirring constantly, to make a thick, smooth batter.
• Batter should be thick enough to coat the chilies but not too runny.

Step 4: Frying The Bajjis

• Heat enough oil in a deep frying pan over medium flame.
• Dip each stuffed chili into the batter, ensuring it's fully coated.
• Carefully drop the battered chili into the hot oil.
• Fry until the bajji turns golden and crispy. Remove them and set them on a paper towel to drain excess oil.

Step 5: The Second Fry (for Extra Crispiness)

• Once all the bajjis are fried, allow them to cool slightly.
• Then, cut each bajji into bite-sized pieces.
• Fry the cut pieces again in the hot oil for a 3-4 minutes. This double frying makes the cut bajji extra crunchy.

Step 6: Serving

• Serve hot with finely chopped onions, a sprinkle of chaat masala or red chili powder, and fresh coriander leaves.
• You can also serve them with spicy red chutney or tangy tamarind chutney or green chutney.
• Add love to make this cut bajji taste 'Yummy'.

NOTE: I sprinkle roasted cumin powder (jeera powder), red chili powder and lemon juice on chopped onions before serving. This will enhance the taste and flavor of the cut bajji.

Notes

Tips For The Best Cut Mirchi Bajji

1. Choose the right chilies – Go for large, mild chilies. If you can’t find them, you can reduce the spiciness by removing the seeds.
2. Make the batter thick – This helps the coating stick to the chilies.
3. Double fry for crispiness – This is the key to making the bajji crunchy.
4. Serve immediately – Bajji tastes best when hot and fresh.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 397Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 371mgCarbohydrates: 63gFiber: 12gSugar: 17gProtein: 20g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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