Mirchi Bajji


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This can be used as side dish with plain rice or used as snacks also. it is my favourite snack with besan & green chilli and spices. use only similar size long chillies.

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Preparation Time: -
Cooking Time: -

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Ingredients



Ingredients for Mirchi Bhajji 1:-
6 medium sized bhavanagari chillies
oil for deep frying

For Batter:-
1 bottle of soda
a pinch of baking soda
2 1/2 cups besan (Bengal gram flour)
salt to taste
1 tsp chilli powder

For Stuffing 1:-
2 1/2 tsp tamarind (imli) pulp
1 tsp carom seeds (ajwain)
2 1/2 tsp besan (Bengal gram flour)
a pinch of salt

For Stuffing 2:-
1 big sized onion, finely chopped
1 tbsp lemon juice
a pinch of salt
a pinch of chilli powder

Ingredients for Mirchi Bhajji 2 :
10 same sized green chillies
2 tbsp carom seeds (ajwain)
1 1/2 tbsp dessicated coconut
1 1/2 tbsp salt
1 tbsp lemon juice
1 tsp besan (Bengal gram flour)
300 gms besan (Bengal gram flour)
water as required
oil for deep frying
1 tbsp plain flour (maida)

Method
Method for mirchi bhajji 1:-

  1. Mix all ingredients under stuffing 1 and keep aside.
  2. Mix all ingredients under stuffing 2 after the bajji’s are fried or else they become watery.
  3. First mix together all ingredients listed under.

For batter:

  1. Do not use one whole club soda bottle.
  2. Mix a little at a time into the dry ingredients .
  3. The goal is to have a semi thick flowing consistency batter without any lumps. let the batter rest for an hour before using it.
  4. Wash the peppers and pat dry them using paper towels.
  5. Now make 4 incisions on one side of each pepper.
  6. Stuff the peppers using stuffing 1 .
  7. Distribute the stuffing 1 to fill all the peppers. and keep them aside.
  8. Once the batter has marinated enough mix it well and test it for salt.
  9. Now dip one pepper at a time in the batter coat it well and deep fry in oil on medium flame until golden in color.
  10. When done transfer onto a paper towel and let it rest for 3 minutes.
  11. Repeat the process with the remaining peppers.
  12. When the peppers have cooled a little (should each have rested no more than 5 minutes) make 3 incisions on each one of them and stuff them gently with stuffing 2.
  13. Serve them immediately.

Method for Mirchi Bhajji 2:

  1. Slit the chillies,remove seeds and keep them atleast ½hour in salted hot water.
  2. Meanwhile prepare the stuffing.
  3. Grind ajwain coarsely,add chickpeaspowder,salt, coconut, lemon juice to a creamy paste.
  4. Keep aside. prepare basan batter.
  5. Remove all chillies from water,drain them completely.
  6. Stuff the above ,masala in every chilli&dip them in besan batter and
  7. Dip them in besan batter and deep fry them to golden brown.
  8. Eat warmly with tomato ketchup.yummy..!
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This recipe was contributed by JOLU on 20 Jun 2003


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