MIRAPAKAYA BAJJI WITH STUFFED ANDHRA MASALA | CHILLI BAJJI

PREP TIME
25 mins
COOK TIME
20 mins
TOTAL TIME
45 mins
A popular street food snack recipe made using stuffed green chillies and deep fried in oil.
Author: Asiya
Recipe type: Indian Snacks
Cuisine: South Indian
Serves: 3
INGREDIENTS
  • 6-7 Long thick green chillies
  • oil for deep frying
Stuffing:
  • 2 tbsp tamarind paste
  • salt – to taste
  • 1 tsp roasted cumin seeds powder
  • 1 tsp chaat masala powder
For the besan batter:
  • 6 tbsp besan/chick pea flour/senaga pindi
  • 1 tbsp rice flour
  • salt – to taste
  • a pinch of baking soda
  • ¼ tsp ajwain/vaamu(carom seeds)
  • ¾th tsp red chilli powder
  • ½ tsp turmeric powder(haldi)
  • ½ tsp roasted coriander seeds powder
  • 1 tsp ginger garlic paste
  • 1 tsp oil
INSTRUCTIONS
Step 1(Boil, slit and deseed the chillies):
  1. In a vessel, add some water to boil, add green chillies and blanch them in water for about a minute.
  2. Doing so takes away the hot and spiciness of the chillies and the bajji can be eaten along with the chilli.
  3. After boiling slit the chilli vertically leaving the corner edges of the chilli.
  4. Do not slit the entire chilli, just slit vertically the centre part of the chilli.
  5. Remove the seeds from the chilli completely.
Step 2(Stuffing):
  1. In a bowl, add tamarind paste, salt as per taste, roasted cumin seeds powder, chaat masala powder and mix all the ingredients well.
  2. Take each chilli and stuff this paste into all the chillies and put them aside.
Step 3(Making the batter):
  1. In a bowl, add besan, rice flour, salt, baking soda, ajwain and mix all these.
  2. Into it add red chilli powder, turmeric powder, roasted coriander seeds powder, ginger garlic paste, oil and mix it well.
  3. Add water and make a batter with a consistency neither too thick nor too liquid.
  4. The batter should be mixed well without any lumps in it.
Step 4(Dipping and deep frying):
  1. Heat oil in a wok for deep frying.
  2. Take each stuffed chilli, dip the stuffed chilli into the batter.
  3. Take the dipped chilli and drop it in oil.
  4. Similarly dip and drop the rest of the chillies too.
  5. Fry them on low to medium flame until they turn golden brown on all sides.
  6. Take them out on an absorbent paper.
Garnishing:
  1. Take each fried chilli bajji, take a knife and give a small slit to the fried chilli.
  2. Stuff the slit part with very finely chopped onions and coriander leaves.
  3. Similarly garnish the rest of the fried chillies.
  4. Sprinkle chaat masala powder generously all over the mirchi bajji.
  5. Finally, serve them hot with any chutney!!!
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