Mirchi Bajji or Mirapakaya Bajji is a famous snack in south India especially the stuffed ones. In Andhra, cut mirchi is made out of the Bajji which is delicious.

I’m a big fan of both topped with some onions and lemon juice.

So, here are both recipes….
Preparation Time: 15 minutes 
Cook Time: 15 minutes 
Serves : 4
Ingredients:
Mirchi for Bajji : 10
For Stuffing:
Puffed Bengal gram/putnalu: 1 cup ( blended)
Red chili powder: 1/2 tsp 
Ajwain/vaamu: 1/2 tsp 
Salt to taste 
Chaat masala: 1 tsp 
Tamarind/chintapandu: size of a big lemon (paste about 1.5 tsp)
Water : 3 tbsp
For Batter:
Besan/Gram flour : 2 cups 
Rice flour : 1/4 cup 
Red chili powder: 1/2 tsp
Salt to taste 
Method:
Mix all the ingredients listed under for stuffing.
Slit the mirchi and take the seeds out and  fill with stuffing.
Heat oil for deep frying, dip the mirchi into the batter and fry them for 6-7 minutes per batch. 
Slit the Bajji and stuff with some onion and lemon juice.
You can serve the bajji’s just like this.
For Cut Mirchi.
Cut the Bajji into 1″ pieces, dip the edges into batter and fry for 2 minutes.
Serve hot topped with onions, lemon juice and chaat masala.