When it’s raining or in the cold winter months there is always a need of a nice snack to munch on. Along with your favourite hot beverage like chai or coffee, imagine eating spicy mirchi bajji. Makes you drool, isn’t it? Unlike many other recipes this takes only a few minutes to prepare. A few mirchi (fat green chillies) is all you need. Other ingredients are basic and you can find them on your shelf.
All you have to do is, de-seed the chillies, quickly make the batter, dip and fry. A plateful of hot mirchi bajji gets ready in almost a jiffy. I sometimes wonder if making tea or coffee takes longer:). But ensure to de-seed the chillies especially if children are eating. Along with these mirchi bajji I like to make a few aloo bajji as well to counter the heat of the mirchi bajji.
A truly crowd pleasing snack and a big batch can be made for parties as well. Serve at tea-time or as a starter. If the chillies are long you can cut them into half and then fry like I have done here. Try more snack recipes from FOI, palak pakoda, uddina vada, onion pakoda, muruku, kodubale etc.
As I stand and type this post watching outside my window, I would love to have these mirchi bajji. Well, I do not have any mirchi at home right now but I will go look for something to make bajjis. You try these bajjis too 🙂
- ½ cup kadale hittu/besan
- 1 Tbsp chiroti rava/semolina
- Salt to taste
- A pinch of sugar
- ¼ Tsp turmeric
- ¼ Tsp red chilli powder
- A pinch of hing
- ¼ Tsp om kaalu/carom seeds/ajwain
- ¼ Tsp jeera
- ⅓ Cup~ with water or as required
- 5-6 long green chilli/mirchi chilli
- Take the besan and rava in a bowl
- Add turmeric and red chilli powder
- Sprinkle om ajwain and jeera
- Next add salt to taste, sugar and a pinch of hing
- Mix all dry ingredients together
- Now slowly add water and make a thick coating batter, adjust water. Keep aside
- Take the green chillies, wash and wipe
- Make a long vertical slit without cutting on the other side
- De-seed and de-membrane the chillies
- Dip de-seeded and de-membraned mirchi in batter to coat
- Deep fry in hot oil
- Serve with ketchup or tomato chutney and a hot cup of tea/coffee
Add little more red chilli powder if you prefer more heat
Mirchi bajji can be stuffed with aloo or paneer, a variation of the mirchi bajji
Do not forget to de-seed and de-membrane the chillies
Add a pinch of baking soda if you want to get a crispier coating
Mirchi Bajji Stepwise:
Take the besan and rava in a bowl
Add turmeric and red chilli powder
Sprinkle om ajwain and jeera
Next add salt to taste, sugar and a pinch of hing
Mix all dry ingredients together
Now slowly add water and make a thick coating batter, adjust water. Keep aside
Take the green chillies, wash and wipe
Make a long vertical slit without cutting on the other side
De-seed and de-membrane the chillies
Dip de-seeded and de-membraned mirchi in batter to coat
Deep fry in hot oil
Serve with ketchup or tomato chutney and a hot cup of tea/coffee
