South Indian Recipes

Mirchi Bajji/ Menshinkai Bonda

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As if Indian food was not spicy enough, there is actually a snack that involves deep frying a chili pepper! Yeah, it sets your mouth on fire. But, it is also quite delicious.

The type of chili pepper that I usually use for Mirchi Bajji/ Menshinkai Bonda is the finger hot pepper. It is typically found in Indian or Mexican grocery stores.

My husband is from a town in Karnataka called Davangere where the most popular snack combination is to eat Mirchi with Mandakki/ Puri Uppittu (spicy puffed rice).

Mirchi Bajji/ Menshinkai Bonda & Mandakki/ Puriuppittu is indeed a classic combo! While I have eaten both items separately many times, I never started eating them together until my husband came along. Now, it’s almost mandatory that if one is made, the other must be made as well! Check out my recipe for Mandakki here.

Mirchi Bajji/ Menshinkai Bonda
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Mirchi Bajji/ Menshinkai Bonda

Recipe by Chaitra KCuisine: Indian, South Indian
Servings

10

mirchi
Prep Time

10

minutes
Frying Time

20

minutes
Calories per Serving

100

kcal

Deep fried finger hot peppers dipped in a gram flour based batter

Ingredients

  • Batter

  • 1 cup besan

  • 2 tbsp rice flour

  • 1/2 tsp salt

  • 1/4 tsp baking soda

  • 2 tbsp boiling oil

  • 3/4-1 cup water

  • 10 Mirchi/ Menshinkai (finger hot peppers)

  • Filling

  • 1 tsp jeera/cumin powder

  • 1/4 tsp salt

Instructions

  • Make the Batter
  • Combine 1 cup besan, 2 tbsp rice flour, 1/2 tsp salt, and 1/4 tsp baking soda in a mixing bowl.
  • Mix the dry ingredients together and then push them to the sides, so there is a little well in the middle.
  • Add 2 tbsp boiling oil to the well. Mix in the oil with the dry ingredients.
  • Slowly add 3/4 -1 cup water and mix in. Keep adding water and mixing until you get a smooth batter with no lumps and a runny consistency.

  • Stuff the Mirchi
  • Slit the mirchi/ menshinkai down the middle, just 3/4 of the way down. It should still be connected on one side.
  • Combine 1 tsp jeera powder with 1/4 tsp salt in a small bowl.
  • Stuff the mirchi/ menshinkai evenly with this mixture. (Note: you could also add ginger, garlic, and or finely chopped onions.)
  • Fry the Mirchi
  • Fill a frying pan about half full with oil. Heat at a medium flame.
  • Dip the stuffed mirchi/ menshinkai in the batter. Coat completely with a thick, even layer of batter.
  • Slowly drop a coated Mirchi into the frying pan. (Note: Make sure that there is enough oil to completely cover the Mirchi. Place as many Mirchi as you can in the oil, but spread them apart – don’t let them touch each other.)
  • Deep fry all the Mirchi in batches until they turn golden and crispy. When you take them out of the oil, place them on a paper towel  (placed on a bowl or plate) to absorb the oil. Enjoy hot! 🙂

Notes

  • I typically fill the Mirchi Bajji/Menshinkai Bonda with a simple jeera/cumin powder. Some also add and ginger, garlic, and/or onions.
  • If you are nervous about deep frying, my advice is to use a small, deep pot/pan instead of a wider, shallow one. Also, if you aren’t comfortable dropping the item to be fried into the hot oil with your bare hands, a spoon works just as well.
  • There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
  • Vegan Option: This recipe is Vegan! 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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