Mirchi Bajji Stuffed with Onions and Hyderabadi Spot Chutney: A Street-Food Love Story

If there is one snack that instantly brings back memories of rainy evenings, roadside carts, and the smell of hot oil crackling in the air, it has to be Mirchi Bajji. In many parts of South India—especially Hyderabad—mirchi bajji is not just food, it’s an emotion. Pair it with stuffed onions or the famous Hyderabadi Spot Chutney, and you have a snack that can easily steal the spotlight at any tea-time gathering.
Let’s dive into this irresistible combination that works beautifully as a dosa dip, evening snack, or party starter.

Why Mirchi Bajji Feels So Special
Mirchi bajji is all about balance. The heat of long green chillies, the crunch of gram flour batter, and the surprise sweetness or tang from the stuffing make every bite exciting. In Hyderabad, vendors often slit the mirchi, remove seeds, and stuff it with onions or masala before dipping it into batter. The result? A bajji that’s crispy outside and flavour-packed inside.
Add a spoon of spot chutney—freshly ground, spicy, and nutty—and the experience goes to another level.

Recipe 1: Onion-Stuffed Mirchi Bajji
Ingredients:
•    Long green chillies (bajji mirchi)
•    Gram flour (besan)
•    Rice flour (for extra crispiness)
•    Chopped onions
•    Green chillies (finely chopped)
•    Coriander leaves
•    Lemon juice
•    Salt
•    Red chilli powder
•    Ajwain (carom seeds)
•    Baking soda (a pinch)
•    Water
•    Oil for deep frying
Preparation:
Start by washing the mirchis and patting them dry. Make a slit lengthwise and carefully remove the seeds to control the heat.
In a bowl, mix chopped onions, green chillies, coriander, salt, and a few drops of lemon juice. This simple onion stuffing adds crunch and freshness.
In another bowl, prepare the batter using besan, rice flour, salt, chilli powder, ajwain, and a pinch of baking soda. Add water gradually to make a thick, smooth batter.
Stuff the onion mixture into the slit mirchis. Heat oil in a deep pan. Dip each stuffed mirchi into the batter and gently drop it into hot oil. Fry until golden and crisp. Remove and drain on tissue paper.

Recipe 2: Hyderabadi Spot Chutney (Perfect for Dosa Dips)
This chutney is called “spot chutney” because it’s often made fresh on the spot at street stalls.
Ingredients:
•    Roasted peanuts
•    Fresh coriander leaves
•    Green chillies
•    Curry leaves
•    Garlic cloves
•    Tamarind (small piece)
•    Salt
•    Water (as needed)
Preparation:
Add all ingredients to a mixer grinder and grind to a coarse or smooth paste, depending on your preference. The flavour should be bold—spicy, nutty, and slightly tangy. No tempering is needed; the freshness is the star here.
This chutney pairs beautifully not only with mirchi bajji but also as a dosa or idli dip, especially when you want something different from regular coconut chutney.

Serving Ideas & Tips
•    Slice the mirchi bajji in half and drizzle spot chutney on top for a street-style serving.
•    Serve hot with cutting chai for a monsoon-perfect snack.
•    Use the spot chutney as a sandwich spread or dosa dip for a spicy twist.
•    If you prefer less heat, soak mirchis in salted water for 10 minutes before stuffing.

A Taste of Home and Streets
Mirchi bajji with onion stuffing and Hyderabadi spot chutney is comfort food with character. It reflects the vibrant street-food culture of the Deccan—simple ingredients, big flavours, and food meant to be shared. Whether you make it for guests or enjoy it quietly at home, this combo brings warmth, nostalgia, and pure satisfaction to the plate.
Once you try it, it’s hard to stop at just one bajji—and honestly, why should you?

TAGS : mirchi bajji stuffed with onions & hyderabadi spot chutney: a street-food love story, mirchi bajji , hyderabadi spot chutney