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