Bajji is a popular Indian street food recipe. Mirchi Bajji is popular spicy snack of south India which is prepared by coating the chillies in spiced gram flour mixture and deep fried. The chillies used to prepare the Bajji are called as ooty chilli or banana peppers. These chillies are spicy and has a mild tangy taste.
Mirchi Bajji is a hot and spicy snack recipe which can be served as a snack with hot tea and coffee or can also be served as a side dish along with any meal. There are many variations of Mirchi Bajji. It can be prepared by stuffing potatoes and onions too. Here is a simple recipe which is quick and easy to prepare at home.
When selecting ooty chillies, always select ones which are long and white as they are less spicy. You can cut the chillies into two and deseed them before using. Serve hot Mirchi Bajji with a cup of tea or coffee or with chutney/tomato sauce along with onions and lemon wedges.
8-10 ooty chilli/banana peppers
1 cup gram flour
2-3 tbsp rice flour
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp carom seeds/ajwain
Pinch baking soda
Oil for deep frying
- Wash the chillies properly and pat dry them with a clean towel.
- Slit them lengthwise without cutting them into two. Remove the seeds.
- In a bowl, add gram flour, rice flour. Chilli powder, turmeric powder, ajwain, soda, hing and salt to taste. Mix well. Add water as needed and make a thick batter. Whisk well so that there are no lumps in the batter.
- In a kadai, add enough oil for deep frying and heat it. Add a teaspoon of hot oil to the batter and mix. This helps the Bajji to be crisp.
- Now dip one chilli into the batter and coat well. Slowly drop it into the hot oil and fry both the sides on a medium flame. Fry till they are golden brown and crisp. Remove from the oil and drain on a paper towel.
- Serve hot with a cup of tea/coffee or with chutney or tomato ketchup.
- You can slit the chillies into two and make the Bajji.
- Removing the seeds makes it less spicy. If you prepare it with seeds, it will be too hot and may cause acidity.
- The gram flour batter should be nor too thick or thin. The chillies should easily coat with the batter. So add water accordingly.
- Always fry bajji on medium flame.
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