Mirchi Bajji

by Ashwinie February 1, 2010

Mirchi Bajji is a spicy, fritter from south India prepared by deep-frying long chili or pepper in chickpea flour batter. Once fried, the fitter is slit open on the end and stuffed with onions and spices. This is a perfect snack for a cold day or a rainy day when you are craving for something spicy.

Ingredients:

Long Green Peppers (Mirchi)/Chilli) – 8

Oil for deep frying

For Batter:

Gram Flour(Besan) – 3/4 cup

Rice Flour – 1/4 cup

Red Chilli powder – 1 tsp

Carom seeds(Ajwain) – 1/2 tsp

Asafoetida a pinch

Salt to taste

For Stuffing Mixture:

Onion, chopped – 1/4 cup

Red Chilli Powder – 1 tsp

Lemon Extract – 1 tsp

Coriander Leaves – 1 tbsp

Salt – a pinch

Method:

Slit the tip of the green pepper for about an inch.
Mix all the ingredients for stuffing mixture and keep it aside.
For batter, take nearly 1/2 cup of water in a mixing bowl.
Add salt, asafoetida, red chilli powder and carom seeds and mix until the salt dilutes in water.
Now add rice flour and gram flour and mix well.
Adjust the consistency of the batter such that it is just a little more watery than a dosa batter.
Heat oil in a frying pan.
Dip a green pepper in the batter such that it gets completely coated with the batter.
Carefully immerse it in oil and deep fry.
Remove this fried pepper from oil and place it in an oil-absorbent paper.
Again slit the fried pepper from tip to stalk carefully.
Place some stuffing mixture through the slit.
Serve hot with tomato sauce.

I had some batter remaining. I used it to make Heerekai/Ridge Gourd Bajji.

Method:

Peel ridge gourd.
Make thin slices of this gourd.
Dip them in the batter and deep fry.
With a knife, carefully open the fried batter coat of this bajji on one side.
Place some stuffing mixture and serve hot with tomato sauce.

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Mirchi Bajji

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