Bajji chilli (bhavnagri / long green chilli)

भजी मिर्च · బజ్జీ మిర్చి

Fresh Produce

The thick, palm-length, mostly mild chilli fried whole for mirchi bajji or stuffed and cooked — closer to a vegetable than to a heat source.

What to know

Heat varies from batch to batch, so taste a sliver of the raw tip before committing a whole plate. An ordinary green chilli is not a swap at this size.

Choosing it: Firm, unwrinkled, and straight enough to slit and stuff. Thin-walled ones collapse in the fryer.
Storing it: Refrigerate in a dry box.
If you cannot get it: Sold as bajji mirchi in the south and bhavnagri mirchi in the west. Anaheim or banana peppers are the closest match abroad.Try: capsicum

Measures

1 piece ≈ 25 g

Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.

Recipes using bajji chilli

None published yet.