Wild Boar Mirchi Baji
Anaheim peppers stuffed with spiced ground boar, dipped in chickpea batter, fried crisp, and served with a tamarind yogurt sauce.
This recipe is a flavorful twist on Mirchi Baji, a popular Indian street food made with green chilies dipped in a spiced chickpea flour batter and fried until crispy. Traditionally, Mirchi Bajji uses long green peppers like banana or bhavnagri chilies, but here, we’re elevating the dish by using Anaheim peppers and stuffing them with a savory boar sausage mixture. The result is a heartier and less spicy version of the classic snack, perfect as an appetizer or a fun side dish.
Method
Heat oil over medium-high. Add the mustard seeds and curry leaves and let them crackle.
Saute the onion until golden.
Add the boar (plus garam masala and salt if plain) and cook through. Cool slightly.
Slit each pepper lengthwise, stopping short of the tip, and stuff with the filling.
Whisk the chickpea flour, salt and pepper with water into a thick batter that clings.
Heat frying oil to 350°F.
Dip each pepper in batter and fry 3 to 4 minutes per side until golden. Drain on paper towels.
Mix the yogurt, tamarind, sugar and salt for the sauce.
Serve hot with the sauce and cilantro.
Notes
- Traditional mirchi baji uses long green chilies like banana or bhavnagari. Anaheims are our swap.
