Spicy Potato Chilli Recipe – Bhavnagiri Mirchi Bajji with Ginger

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Chilli Recipe – Bhavnagiri Mirchi Bajji With Ginger

Hello friends! If you’re anything like me, you love a good spicy snack with your evening chai. Today, I’m sharing a recipe that’s been a family favourite for years – Bhavnagiri Mirchi Bajji. These aren’t your average chilli bhajis; the sweet heat of the Bhavnagiri chilli, combined with a flavourful potato filling, is seriously addictive. I first made these when I was trying to impress my in-laws, and let’s just say they were a hit!

Why You’ll Love This Recipe

These Bhavnagiri Mirchi Bajji are a delightful explosion of flavours and textures. The crispy, golden batter gives way to a soft, spiced potato filling, and the Bhavnagiri chilli adds a unique sweetness alongside the heat. They’re perfect as a snack, appetizer, or even a festive treat. Plus, they come together surprisingly quickly – ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make these spicy delights:

• 2 medium potatoes
• 1 tsp coriander seeds
• ?? tsp fennel seeds (about ½ tsp)
• 1 green chilli (adjust to taste)
• ?? tsp ginger paste (about 1 tsp)
• ?? tsp Kashmiri red chilli powder (about 1 tsp)
• ?? tsp chaat masala (about ½ tsp)
• ?? tsp aamchur (dry mango powder – about ½ tsp)
• ?? tsp ajwain (carom seeds – about ¼ tsp)
• Pinch of hing (asafoetida)
• 2 tbsp chopped coriander
• ?? tsp salt (to taste)
• 1 cup besan (gram flour)
• 2 tbsp rice flour
• ?? tsp turmeric powder (about ¼ tsp)
• ?? tsp Kashmiri red chilli powder (about ½ tsp)
• ?? tsp baking soda (about ¼ tsp)
• 8 Bhavnagiri chillies (or Jalapeno chillies)
• Oil for deep frying

Ingredient Notes

Let’s talk about some key ingredients to make sure your bhajji turns out just right:

• Bhavnagiri/Jalapeno Chillies: These are the stars of the show! Bhavnagiri chillies have a lovely sweetness alongside the spice. If you can’t find them, Jalapenos are a good substitute, but you might want to deseed them for a milder flavour.
• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful colour and mild heat. Regular chilli powder can be too strong and bitter.
• Ajwain (Carom Seeds): These little seeds add a wonderful digestive quality and a unique flavour. They’re a staple in Indian snacks for a reason!
• Hing (Asafoetida): A tiny pinch of hing goes a long way. It adds a savoury depth to the filling. If you’re vegan, double-check your hing source, as some contain dairy-derived ingredients.
• Spice Blend: The combination of coriander, fennel, aamchur, and chaat masala in the potato filling is what makes it so special. Feel free to adjust the amounts to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slit the Bhavnagiri/jalapeno chillies lengthwise, being careful not to cut all the way through. Gently remove the seeds.
2. Now, let’s make the potato filling. Boil and mash the potatoes until smooth.
3. In a bowl, combine the mashed potatoes, crushed coriander seeds, fennel seeds, chopped chilli, ginger paste, Kashmiri red chilli powder, chaat masala, aamchur, ajwain, hing, chopped coriander, and salt. Mix everything well.
4. Stuff the potato mixture into the slit chillies, filling them generously.
5. Time for the batter! In a separate bowl, whisk together the besan, rice flour, turmeric powder, Kashmiri red chilli powder, baking soda, salt, and water. Add water gradually until you get a smooth, flowing batter – it shouldn’t be too thick or too thin.
6. Heat oil in a deep frying pan or kadhai over medium heat.
7. Dip each stuffed chilli into the batter, ensuring it’s fully coated.
8. Carefully drop the battered chillies into the hot oil, frying in batches to avoid overcrowding the pan.
9. Fry until golden brown and crispy, turning occasionally. This usually takes about 3-4 minutes per batch.
10. Remove the bhajji and drain on kitchen paper to remove excess oil.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If the oil is too cold, the bhajji will absorb too much oil. If it’s too hot, they’ll burn quickly.
• Batter Consistency: A smooth batter is essential for a crispy coating. Don’t overmix, but make sure there are no lumps.
• Don’t Overcrowd: Frying in batches ensures even cooking and prevents the oil temperature from dropping.

Variations

• Spice Level: Want it milder? Use fewer chillies or deseed them thoroughly. For extra heat, add a pinch of cayenne pepper to the potato filling. My friend, Priya, loves to add a finely chopped Serrano pepper for a real kick!
• Gluten-Free Adaptation: Swap the besan for a gluten-free chickpea flour blend.
• Vegan Adaptation: Ensure your hing (asafoetida) is vegan-friendly.
• Festival Adaptations: These are perfect for Diwali or Navratri! They’re a popular snack during festive gatherings.

Serving Suggestions

Serve these Bhavnagiri Mirchi Bajji hot and crispy with your favourite chutneys! I highly recommend a cool mint-coriander chutney and a sweet-tangy tamarind chutney. A cup of hot chai is the perfect accompaniment, of course.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

1. What is Bhavnagiri chilli and can I substitute it?

Bhavnagiri chillies are a type of green chilli from Gujarat, India, known for their mild to moderate heat and slightly sweet flavour. Jalapenos are the best substitute, but you might want to remove the seeds for a milder flavour.

2. How do I adjust the spice level of this recipe?

You can adjust the spice level by using fewer chillies, deseeding them, or reducing the amount of chilli powder in the potato filling.

3. Can I make the potato filling ahead of time?

Yes, absolutely! You can make the potato filling a day in advance and store it in the refrigerator.

4. What is the best way to prevent the bhajji from absorbing too much oil?

Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, drain the bhajji on kitchen paper immediately after frying.

5. What chutneys pair best with Bhavnagiri Mirchi Bajji?

Mint-coriander chutney and tamarind chutney are classic pairings. You could also try a mango chutney or a garlic chutney.

6. Can I bake these instead of frying?

While frying gives the best results, you can try baking them. Brush the battered chillies with oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but it’s a healthier option.

Enjoy making these delicious Bhavnagiri Mirchi Bajji! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!