Mirichi Bajji | Hyderabad Style Masala Mirchi bajji | Street Food

The Hyderabad Masala Mirchi Bajji is simply out of this world in its taste with the crisp Besan coating, fried green chilli inside and sweet and sour and spicy -hot at the same time.

In Hyderabad it is common to see Masala Mirch Bajji sold on Bandis (mobile carts) in all street corners in the evenings. The wonderful aroma of Bajjis being fried appears to send out invitations to all and sundry to come and taste the Bajjis. It is an experience beyond words to eat hot Mirchi Bajjis while sipping the evening tea.

What I have described just now is not limited to Hyderabad alone. Mirchi Bajjis are ubiquitous to both the Telugu States. But there is no comparison between the Bajjis that they make in Hyderabad and the Bajjis which are popular in Rajahmundry or Guntur. Besan is used everywhere as the batter, but the method of preparation and the stuffing inside are totally different.

You may also like this recipe Onion Pakodi

Some of you may feel that there is nothing special to know about the recipe for Mirchi Bajji. But you will realise that you will get perfect and authentic Bajjis if you follow some important tips given below.

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• Do not use very fine Besan. The Besan for Mirchi Bajji should ideally be slightly coarse.

• Some people mix a little rice flower with the Besan to get crisp Bajjis. You may do so if you like.


• Add water carefully to get the thick consistency like that of Idli batter.

Cooking Soda:

• ¼ tsp Cooking Soda will be more than sufficient. Do not use more.

Green Chilli:

• You must select special Bajji Chillies only. That variety of Chillies has the required amount of pungency.

• Cut off a ¼” bit of the chilli. Give a slit to the Chilli on the side and scoop out the seeds carefully. This will reduce the pungency a little.

• The little cut off bits of the chillies can be used in making the chutney.


• Use thick Tamarind Pulp for the stuffing. Never allow the tamarind pulp to be watery. If you do that, the thin stuffing will get into the oil while frying. The whole preparation will get spoilt. To save your hands from smarting after handling Chilli:

• Smear some oil on your hands before scooping out the seeds from the Chillies. That will save your hands from smarting.

Some important tips at the end:

• After adding salt, Cooking Soda and water to the Besan, beat for a good while. The more you beat the coating batter, the better will be the Bajjis.

• The batter should be fresh. That is, make the Bajjis as soon as the batter is ready. Otherwise the Bajjis will get a brown colour.

• Let the oil be very hot before you start frying the Bajjis. Put in 3 or 4 Bajjis according to the size of the Kadai. Do not crowd the oil with Bajjis.

Mirichi Bajji | Hyderabad Style Masala Mirchi bajji | Street Food - Recipe Video

Mirichi Bajji | Hyderabad Style Masala Mirchi bajji | Street Food

Street Food | vegetarian
  • Prep Time 10 mins
  • Soaking Time 20 mins
  • Cook Time 30 mins
  • Total Time 1 hr
  • Serves 8


  • For Tamarind Paste(Stuffing):
  • 2 tbsp Thick Tamarind Pulp (Extracted from 50gm Tamarind)
  • 1/2 tbsp Amchoor (Dry Mango) Powder
  • Salt (to taste)
  • 1/2 tbsp Red Chilli Powder
  • 1/2 tbsp Roasted Cumin Powder
  • For the Bajji:
  • 1.5 Cup Senagapindi (Besan)
  • 1 Cup Water
  • Salt (to taste)
  • 1/4 tbsp Cooking Soda
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ajwain (Carom seeds/ Vaamu)
  • 18 Green Chilli
  • Oil (For frying)
  • Chaat Masala (For sprinkling on top)
  • Onion (Finely Chopped) (to serving with bajji)


  1. Take out a thick pulp out of 50 gms of well-soaked tamarind. Do not take out thin juice.
  2. Mix the other ingredients to prepare a thick paste for the stuffing.
  3. Wash the green chillies and cut off a bit at the edge. Slit the Chillies on one side and shake off or scoop out the seeds
  4. Smear the tamarind paste on the inside of the chillies from top to end.
  5. Mix Cooking Soda, Salt, Ginger-Garlic paste and Ajwain (crushed gently between palms) with the Besan
  6. Make a thick batter by adding water gradually. Beat it well for about 5 minutes.Take the Besan batter into a long tumbler or glass. It will be easier to dip the chilli into the batter in this way.
  7. When you dip the Chilli into the batter, twirl the chilli in the batter without touching the edges of the tumbler. This will help the chilli to get evenly coated with the batter. Slip the batter-coated chilli into the hot oil quickly. Fry on medium heat. After a while raise the flame and fry it crisp and brown. Drain well and take it out.
  8. Sprinkle Chaat Masala and a little fine-chopped onion over the Bajjis and serve hot. The Hyderabad Street-food style Mirchi Bajjis are ready.

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  • V
    Vijay Rayabarapu
    Recipe Rating:
    I recommand everyone of my friends & colleagues to follow you . Your recipes are the best.
  • R
    Raju poshala
    Recipe Rating:
  • A
    Recipe Rating:
    One other change i forgot to mention was the stuffing/filling amchur powder seemed like a lot. So reduced that to 1/4th tsp.
  • A
    Recipe Rating:
    Tried the recipe- instructions were so helpful. Crisp tasty mirchi bajjis. Thanks. I ran out of batter with about 6 mirchis left and had to mix again. Also doubled the filling quantity.
  • V
    Recipe Rating:
    Superb I like vismai food