Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mirchi bajji. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mirchi bajji are a popular South Indian street food made by frying battered green chilies. These are also called as mirapakaya bajji in telugu, milagai bajji in tamil & chilli bajji in general. Mirchi bajji recipe with step by step pics.
Mirchi bajji is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Mirchi bajji is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have mirchi bajji using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mirchi bajji:
- Make ready 6 long Green Chillies
- Make ready 1/2 cup + 2 tablespoons Gram Flour (besan flour)
- Prepare 1/4 cup Rice Flour
- Take 1 pinch Baking Soda
- Prepare 1/4 teaspoon Red Chilli Powder
- Get For Stuffing:
- Prepare 2 tablespoons Chana Dal (Roasted Gram Dal or Daliya Dal)
- Take 1/2 tablespoon Sesame Seeds
- Get 1 tablespoon Coriander Seeds
- Get 2 tablespoons dried Coconut Powder
- Make ready 1/2 tablespoon Lemon Juice or Tamarind Juice
- Take 1/4 teaspoon Carom Seeds (vaamu/ajwain)
- Get 1/2 cup Water
- Take as required Oil, for deep frying
- Get to taste Salt
Mirchi Bajji (chili cutlet) or Mirchi Bada is a spicy Indian snack consisting of chili (mirchi ) and potato or cauliflower stuffing, served hot with tomato sauce or occasionally with mint and tamarind chutney. Banana pepper is used for making mirchi bada. The mirchi bajji they used to sell in the beach was one of my favorite snacks. However she never used to make the elusive mirchi bajji.
Instructions to make Mirchi bajji:
- Rinse green chillies in water and dry them using kitchen towel. Slit them lengthwise on single side using knife.
- Now prepare stuffing – roast gram dal, sesame seeds and coriander seeds together over low flame for approx. 2-minutes and transfer to a plate. Let it cool for 3-4 minutes.
- Add roasted gram dal, sesame seeds, coriander seeds, dried coconut powder, carom seeds, red chilli powder, lemon juice and 1/4 teaspoon salt in the chutney jar of a mixer grinder.
- Grind it into medium coarse texture and transfer to a bowl. Filling for stuffed mirchi bhaji is now ready.
- Take one green chilli, gently open the slit using your fingers and fill in the stuffing mixture (approx. 1 tablespoon); place it in a plate. Stuff all the chillis with the same process.
- Now prepare batter for coating bhaji – add gram flour, rice flour, a pinch of baking powder, red chilli powder, cumin seeds and salt in a large bowl. Add water (approx. 1/2 cup or as required) little by little and mix using a spoon until semi-thick consistency (like thick buttermilk consistency or pancake batter consistency). Make sure that there are no lumps in the batter.
- Heat oil in a deep frying pan over medium flame. When the oil is medium hot, dip stuffed mirchi one at a time into the batter and drop it gently into hot oil; add 2-3 batter covered stuffed chillies at a time and deep-fry them until they turn light brown and crispy.
- Take them out using a slotted spoon and drain excess oil. Transfer them over kitchen paper in a plate. Deep fry the remaining bhajjis in the same way. Serve stuffed Mirchi bajji with tomato ketchup and hari dhaniya chutney.
So the only chance I would have to taste one is during the. This Stuffed chilli bajji is a famous street of Andhra and called locally as " Cut Mirchi / Mirapakaya Bajji " Its super There are many ways one can do stuffed chilli bajji , as i said before this is Andhra style. Mirchi Bajji Recipe or Mirapakaya Bajji as it is commonly known, is a hot favourite amongst the many variety of bajjis. It is a popular street food recipe of long slit green chillies dunked in besan flour batter. Mirchi bajji recipe with step by step photos.
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