Jalapeño Mirchi Bhajji

Mirchi Bhajji is a crispy fried teatime snack quite popular in southern parts of India. This snack is made by deep frying green spicy chillies in a batter made with gram flour and some basic spices. These golden, crispy, and crunchy bhajis pair perfectly with chutney or ketchup. Serve it with Indian-style tea on a rainy evening, and it tastes even better!

It is summer in Germany, and I recently made a harvest of Jalapeño chillies from my terrace garden. With my first harvest, I decided to make Mirchi Bhajjis.

I would like to inform my readers that traditionally Jalapeños are not used in this recipe. A relatively spicier chilli is used to make this snack. In Germany, the chillis needed to make them are easily available in Turkish stores. They look like this:

However, today’s recipe is for those who want to savour this delicious snack and don’t dig extra spicy and hot food. Since Jalapeño peppers are pretty mild in terms of spice and heat, they are ideal for those who have a low tolerance to heat. So, let’s start with the recipe:

Equipment Needed:

Mixing bowl
Pan (Kadhai)
Whisk
Slotted Spoon
Knives and Cutting Board

Ingredients for Jalapeño Mirchi Bhajji:

8-10 Jalapeño Peppers
1½ Cups Gram Flour
2 tbsp Rice Flour
1 tsp Ajwain (Carom Seeds)
⅔ tsp Salt
⅓ tsp Turmeric Powder
1 Pinch Baking Soda
1 tsp Kashmiri Red Chilli Powder
Water; to make the batter.
Oil for deep frying the bhajjis

Method to make Jalapeño Mirchi Bhajji:

Wash the Jalapeño peppers and slit them along with the stem. Keep them aside.
Heat oil in a Kadhai/Pan. While the oil heats, prepare the batter.
In a mixing bowl, combine gram flour, rice flour, salt, turmeric powder, red chilli powder, and carom seeds. Mix with a whisk.
Add water and whisk it to make a smooth, lump-free batter. The batter should neither be too thin nor too thick. It should be like pancake/dosa batter.
Add baking soda and 1 tsp of oil and whisk again. Now the batter is ready. Coat the chillies in the batter and, one by one, drop them in medium-hot oil.
Fry them till they turn golden brown.
Remove them on a tissue paper.
Sprinkle chaat masala on the bhajjis and serve them with chutney/ketchup.

Here is the recipe in printable format:

Jalapeño Mirchi Bhajji

Padmini

Inspired by Mirchi Bhajji, which is traditionally made with spicy chillies,this Indian-inspired, crispy-fried tea-time snack replaces the spicy chillies with milder Jalapeño peppers. The bhajjis taste delicious.

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Prep Time 5

Cook Time 20

Course Evening Snack

Cuisine Indian

Servings 4 People

Equipment

Mixing bowl
Pan (Kadhai)
Whisk
Slotted Spoon
Knives and Cutting Board

Ingredients

8-10 Jalapeño Peppers
1½ Cups Gram Flour
2 tbsp Rice Flour
1 tsp Ajwain (Carom Seeds)
⅔ tsp Salt
⅓ tsp Turmeric Powder
1 Pinch Baking Soda
1 tsp Kashmiri Red Chilli Powder
Water; to make the batter.
Oil for deep frying the bhajjis

Instructions

Wash the Jalapeño peppers and slit them along with the stem. Keep them aside.
Heat oil in a Kadhai/Pan.
While the oil heats, prepare the batter.
In a mixing bowl, combine gram flour, rice flour, salt, turmeric powder, red chilli powder, and carom seeds. Mix with a whisk.
Add water and whisk it to make a smooth, lump-free batter. The batter should neither be too thin nor too thick. It should be like pancake/dosa batter.
Add baking soda and 1 tsp of oil and whisk again. Now the batter is ready.
Coat the chillies in the batter and, one by one, drop them in medium-hot oil.
Fry them till they turn golden brown.
Remove them on a tissue paper.
Sprinkle chaat masala on the bhajjis and serve them with chutney/ketchup.

Keyword Jalapeño Mirchi Bhajji, Mirchi Bhajji

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Authentic Mirchi Bhajji Recipe with a Mild Twist: Jalapeño Mirchi Bhajji