Long Chilli/Bajji milagai – 5 nos
Oil – to deep fry

For the stuffing

Fried gram dal/Pottukadalai – 1/2 cup
Red chilli powder – 1.5 tsp
Ajwain/Omam- 1/2 tsp
Cumin powder – 1/4 tsp
Hing – 1/8 tsp
Chaat masala powder – 1/2 tsp
Tamarind – small gooseberry size
Salt & water – as needed

For the bajji batter

Besan flour – 1 cup
Rice flour – 1/3 cup
Cooking soda – 1/8 tsp
Red chilli powder – 1 tsp
Food color – a pinch ( optional)
Hing – 3 pinches
Omam/Ajwain – 1/2 tsp
Salt & water – as needed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mirchi Bajji

. Take all the ingredients given under “for stuffing” and grind them to a paste.Check for taste and add more chilli powder if u need.
. Wash and cut the chillies into two vertically.Remove the seeds partially or completely based on the spiciness u need. Keep it aside.
. Stuff the chilli as u like and arrange in a plate.
. In a wide bowl,take the flours,soda,salt and mix well to a paste adding little water.Now add more water and bring it to dosa batter consistency.Make sure there are no lumps in the bajji batter.The chilli should be well coated with the batter.So make the batter slightly thick.Too thick batter gives u hard bajji and too thin batter makes tails in the bajji.So consistency of batter is very important.
. Now take a stuffed chilli and dip in the batter.Heat oil to deep fry.To check the heat of oil,put a pinch of batter and if it rises immediately,batter is just right.simmer the flame and drop the chilli coated with bajji batter by holding its stem.
. Deep fry both the sides till golden brown and crispy.Enjoy eating hot with tea/coffee !
. Chop the onions & coriander leaves finely.Sprinkle some salt and add few drops of lemon juice.Mix well.Top them & serve the bajji.

july 057
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