Stuffed Mirchi Bajjiby Sia Krishna

Stuffed Mirchi Bajjiby Sia Krishna
  • Stuffed Mirchi Bajji | How To Make Stuffed Mirchi Bajji (46 likes)

  • By Sia Krishna|
    Last updated on Feb 13th

How To Make Stuffed Mirchi Bajji

The Paneer Stuffed Mirchi Bajji/Pakoda is one of the simple but also tastiest recipes. ur and are sold as Bajji or Bhajiya chillies in Indian grocery stores. They taste similar to green bell peppers and have similar texture. For the spicy stuffing I have used boiled and mashed potatoes and grated paneer flavoured with aromatic spices. The stuffing is quite simple with no overpowering spices. If you are cooking for kids, simply skip the green chillies and reduce the amount of red chilli powder and garam masala to suit their mild taste buds. The spicy paneer and potato filling is stuffed in to green chillies and coated in spicy gram flour batter before deep frying to crisp and golden perfection. The crisp coating and melt-in-mouth paneer stuffing makes these hot Paneer Stuffed Mirchi Bajji a fantastic appetizer to treat your taste buds. Do make them when you want to treat your special guests or just when you want to treat yourself to some fantastic food.

  • Prep Time20mins
  • Cook Time20mins
  • Serves6People

Key ingredients for Stuffed Mirchi Bajji

  • How to make Garam Masala

Ingredients to make Stuffed Mirchi Bajji

  • 8-10 Bajji Chillies
  • Oil for Deep frying
  • For the outer coating:
  • 1 heaped cup Besan/Gram Flour, sifted
  • 1 tbsp Rice Flour
  • ½-1 tsp Red Chilli Powder (Adjust as per taste)
  • A generous pinch of Hing/Asafoetida
  • ½ tsp Ajwain/Carom Seeds
  • ¾ tsp Jeera/Cumin Seeds
  • A pinch of Cooking Soda/Sodium Bi Carbonate
  • ¾ tsp Salt (Adjust as per taste)
  • For the filling/stuffing:
  • 1½ cups cooked and mashed Potato
  • 1½ cups Paneer/Indian Cottage Cheese, grated or crumbled
  • 2-3 Green Chillies, finely chopped (Optional. Adjust as per taste)
  • 1 inch Ginger, peeled and finely chopped or grated
  • 1 tsp Jeera/cumin seeds
  • 2 tsp Dhania/Coriander Powder
  • 1 tsp Amchur/Dry Mango Powder
  • ½-1 tsp Red Chilli Powder (Adjust as per taste)
  • ½ tsp Haldi/Turmeric Powder
  • 1/2 -1 tsp Garam Masala (Adjust as per taste)
  • 2 tbsp Fresh Coriander Leaves, finely chopped
  • Salt to taste

Steps to make Stuffed Mirchi Bajji

  1. Prepare the Spiced Paneer and Potato Filling:
  2. ake grated paneer and mashed potatoes in a bowl and add finely chopped green chillies, ginger, dry mango powder, red chilli powder, turmeric, cumin seeds, garam masala, chopped coriander leaves and salt to taste.
  3. Mix them well with a help of spoon or fingers so that all the ingredients are evenly mixed. Keep it aside until needed.
  4. Prepare the Gram Flour Paste:
  5. Take sifted gram flour in a mixing bowl and to this add rice flour, baking soda, cumin seeds, carom seeds, red chilli powder, hing and salt to taste. Mix them well with a help of whisk or your fingers.
  6. Pour little water at time to make fairly thick paste. This paste is little thicker than the usual pakoda batter. Whisk the paste well to remove any lumps. Keep it aside until needed.
  7. Proceed to make Pakoda:
  8. Heat oil in a deep fryer or pan on medium flame.
  9. Cut the bajji chillies into two equal sized pieces. Slit the bajji chilli on one side and carefully discard the seeds and membranes. Take care not to break the chillies.
  10. Carefully stuff the green chilli with the spiced paneer and mashed potato mixture and arrange them on a plate.
  11. Once you have stuffed all the bajji chilli pieces dip them in a spicy gram flour paste. Make sure that the chillies are coated well with the paste on all the sides.
  12. Gently drop them in heated oil and deep fry them in batches of 2-3 pakoras at time until they turn golden brown and crisp.
  13. Once cooked, remove the Paneer Stuffed Mirchi Bajji/Pakoda using slotted spoon into a bowl lined with kitchen towel to remove excess oil.
  14. Serve these delicious Paneer Stuffed Mirchi Bajji/Pakoda with any chutney or tomato ketchup for tea time snack and enjoy!
My Tip: Although it tastes best when served fresh, you can refrigerate for 2 days in air tight container. When needed, place them in a baking tray and pop them in an oven heated at 180 deg C for 10-12 minutes, turning once after 6 minutes to crisp both sides. To test if the oil is hot enough, drop of gram flour paste into the oil. Ideally it should slowly float to the surface of the oil. If paste ball sinks to the bottom and stays there, then the oil is not hot enough. Similarly, if it quickly floats to the top as well as browns quickly, then the oil is too hot. Always deep fry the Pakodas on medium flame so that it cooks evenly from every side.