Wild Boar Mirchi Baji
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This recipe is a flavorful twist on Mirchi Baji, a popular Indian street food made with potato stuffed green chilies dipped in a spiced chickpea flour batter and fried until crispy. Traditionally, Mirchi Baji uses long green peppers like banana or bhavnagari chilies, but here, we’re elevating the dish by using Anaheim peppers and stuffing them with a spiced wild 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.
Visit a South Asian grocer to find the curry leaves, chickpea flour (besan), and tamarind paste, or order online.
Makes: 6-8 baji
Time to make: 1 hr
Also make with: any ground game meat
Looking for more stuffed pepper recipes? Try out John Vile’s Venison Stuffed Peppers recipe!
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Wild Boar Mirchi Baji
8
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
1 lb ground boar (or boar sausage, seasoned with garam masala)
1 red onion
1 tsp mustard seeds
8 -10 curry leaves
2 tbsp garam masala (if using plain ground boar)
Salt, to taste
6 -8 large Anaheim peppers
Oil, for frying
- For the Batter
1 cup chickpea flour (besan)
½ tsp salt
¼ tsp black pepper
Water (enough to make a thick, smooth batter)
For the Tamarind Yogurt Dipping Sauce:
½ cup yogurt
1 tbsp tamarind paste
1 tsp sugar
Salt, to taste
Fresh cilantro, for garnish
Preparation
- Start by heating oil in a pan over medium-high heat. Once the oil is hot, add mustard seeds and curry leaves, allowing them to crackle. Add sliced onion and sauté until it turns slightly browned. Stir in the ground boar (if using plain ground boar, add two tablespoons of garam masala and salt to taste) and cook until the meat is fully done. Set the boar mixture aside to cool.
- Next, prepare the Anaheim peppers by making a lengthwise slit starting just below the top, stopping just before the tip. Gently open the peppers and carefully stuff them with the cooled boar mixture.
- To make the batter, combine chickpea flour, salt, and pepper in a bowl. Gradually whisk in water until you form a thick, smooth batter that clings to the peppers without dripping. Heat oil to 350°F in a deep pan. Dip each stuffed pepper into the batter, ensuring they’re fully coated, and fry until crispy and golden brown. Remove and drain on paper towels.
- For the tamarind yogurt dipping sauce, mix yogurt, tamarind paste, sugar, and salt until smooth. Adjust seasoning if necessary. Serve the fried stuffed peppers hot with the dipping sauce and garnish with fresh cilantro.
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