Mirchi bajji is a popular street snack, mainly on the streets of the regions of South India or Andhra. It is an all-time favorite evening snack and can be served with chutneys. In this traditional mirchi bajji recipe, the green peppers are stuffed with garnish prepared with roasted peanuts, coconut and a few other spices to give it a unique taste that complements the warmth of the mirchi.
Ingredients Of Mirchi Bajji |
|
| 1/2 cup + 2 tablespoons Gram Flour (besan flour) |
| 1/4 cup Rice Flour |
| A pinch of Baking Soda |
| 1/4 teaspoon Red Chilli Powder |
| For Stuffing: |
| 2 tablespoons Chana Dal (Roasted Gram Dal or Daliya Dal) |
| 1/2 tablespoon Sesame Seeds |
| 1 tablespoon Coriander Seeds |
| 2 tablespoons dried Coconut Powder |
| 1/2 tablespoon Lemon Juice or Tamarind Juice |
| 1/4 teaspoon Carom Seeds (vaamu/ajwain) |
| 1/2 cup Water |
| Oil, for deep frying |
| Salt to taste |
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Instructions Of Mirchi Bajji
Step 1(Boil, slit and deseed the chillies):
- In a container, add water to a boil, add green peppers and blanch them in water for about a minute.
- This removes the heat and the spiciness of the peppers and the bajji can be eaten with the chili.
- After boiling, cut the pepper vertically, leaving the edges of the corners of the pepper.
- Do not split the whole pepper, just split the central part of the pepper vertically.
- Remove the seeds from the chilli completely.
Step 2(Stuffing):
- In a bowl, add the tamarind paste, salt according to taste, grilled cumin seed powder, chaat masala powder and mix all the ingredients well.
- Take each pepper and stuff this paste into all the peppers and set them aside.
Step 3(Making the batter):
- In a bowl, add the besan, rice flour, salt, baking soda, ajwain and mix it all together.
- Add red pepper powder, turmeric powder, roasted coriander seed powder, garlic ginger paste, oil and mix well.
- Add water and make a paste with a consistency that is neither too thick nor too liquid. The dough should be well mixed without lumps.
Step 4(Dipping and deep frying):
- Heat the oil in a wok for frying. Take each stuffed pepper, dip the stuffed pepper in the batter.
- Take the soaked chili and place it in the oil. Similarly, soak and drop the rest of the peppers.
- Fry over low to medium heat until they turn golden brown on all sides. Remove them on a paper towel.
Garnishing:
- Take each fried chili bajji, take a knife and give the fried chili a small slit.
- Stuff the split part with very finely chopped onions and coriander leaves.
- Garnish the rest of the fried peppers in the same way.
- Generously sprinkle the chaat masala powder over the entire mirchi bajji. Finally, serve them hot with any chutney !!!
