Mirchi Bajji is a very popular Indian snack . It is the stuffing that makes them differ from various regions. They taste great whether you make them stuffed with masala or just fry them as they are without any stuffing! Here is the recipe how I prepare at our home. I learnt this stuffing from my MIL specially to prepare it for my hubby.. Very simple version and here goes the recipe.
- Preparation time – 15 mins
- Cooking time – 20 mins
- Serves – 3
- Ingredients :
For Stuffing :
- Peanuts – 3 tsp
- Sesame seeds – 1 tsp
- Poppy seeds – 1 tsp
- Dry Shredded Coconut Powder – 1 tsp
- Tamarind – small lemon size ball
- Salt – to taste
- Sambar Powder – 2 tsp or use any garam masala powder
- Water – 2 Tbsp
For Batter :
- Chickpea Flour (Besan) – 2 cups
- water – 3/4 to 1 cup approx
- Salt – to taste
- Cooking Soda – 1/4 tsp
- Oil – For deep Frying
- Green Chillies (Long variety) – 30 no
- Heat a small skillet on low to medium heat, add peanuts fry for two mins stirring them continuously for even frying.Then add in sesame seeds, poppy seeds and fry for 2 more mins stirring continuously, add dery shredded coconut and immediately remove from the heat.
- Remove all the ingredients from the pan allow them to cool completely.
- While that is getting ready, extract the tamarind pulp from the lemon size ball of tamarind flakes(use just 2 Tbsp of water to get a thick paste). Then add this into the cooled down mixture, add salt, few drops of water and blend together to get a fine paste. Stuffing is ready. remove from the blender jar and set it aside.
- Preparing the Green Chilllies –
- Remove the seeds from the green chillies. If you want spicy bajji skip this step.
- Stuff the green chillies with the prepared stuffing.
For batter :
- While preparing the batter heat the oil for deep frying. While the oil is getting enough hot start preparing the batter.
- Sieve the chickpea flour, make a lump free batter using enough water. While preparing the batter keep adding little amount of water to get the batter to right consistency.
- To check if the batter is at the right consistency, dip one of the stuffed chilli into the batter, when the batter coats the green chillli evenly and forms a thick layer all over it, then your batter is perfect. Otherwise adjust by adding some more water.
- If you accidentally added more water just add some more chickpea flour and bring the batter to the right consistency.
- Add salt, baking soda mix well.
- When the oil is enough hot, you can test by dropping in some batter, if the batter comes up and floats right away after you add it into the oil, the oil is ready. Then start dipping the chillies into the batter and drop into the hot oil. Fry them until golden brown in color.
- Serve them hot with finely chopped white onion seasoned with some fresh lemon juice. Enjoy!!!