Mirchi Bajji (Green Chilli Fritters) – with Bajji Masala Recipe
Happy New Year to all of you!! Hope you had a wonderful time during the holidays with your family and friends. Well, I did and we are now sulking to get back to routine :(. Now coming to this post, Mirchi Bajji – its our all time favorite snack. Everybody who has stayed in Andhra Pradesh, India, has to fall in love with these super yummy snack. Back home in India, we actually never make these at home, as almost every street corner has a mirchi bajji ‘bandi’, and they always taste better when bought!!! If you happen to pass by one of these bandis, it is impossible to resist the temptation to bite into a hot bajji, with the masala powder sprinkled over it!! Me and my husband crave this so much that I finally decided to make these at home.
Special kind of chillies are used to make these fritters, chilies that are not too spicy and a little longer than the usual chillies used for cooking. You can choose any kind of chilli you like, just be sure to taste it beforehand, so it does not end up being too spicy. Coming to the stuffing in these fritters, there are many different kinds, but the one with tamarind and sesame is the most common kind (the recipe given below).
Also, as the title says, I have included a surprise top secret bajji masala powder. Hehe, when I say top secret, I mean it. People who frequent the street side ‘bandis’ know what I’m talking about. I cannot speak for other places, but in Hyderabad the bajji’s are sprinkled with an awesome masala powder, that is (or rather was) almost impossible to make at home. So one day when we were absolutely desperate to eat some bajjis with this masala, an idea struck us! We asked my MIL to ask the vendor (bandiwala) from where she regularly buys bajjis. And voila! here I’m sharing this confidential recipe with all of you 😉 This one tastes almost as good as the street food and the best part is, there is almost no effort required to make it. All the ingredients are easily available in Indian grocery stores. You can sprinkle this over bajjis (bhajia) or pakoras. Absolutely yum!
I’m sending this over to the ‘Cooking With Seeds – Sesame‘ event, hosted to Priya of Priya’s Easy N Tasty Recipes.
Mirchi/Chilies – 10-12 no.
For the batter:
Besan/Chickpea flour – 2 cups
Rice flour – 1 tbsp
Corn flour – 1 tbsp(optional)
Salt – to taste
Red chili powder – 1 tsp(or less, to taste)
Ajwain/Carrom seeds – 1/2 tsp(optional)
For the Stuffing:
Dry coconut powder – 2 tbsp
Sesame seeds – 4 tbsp
Coriander seeds – 2-3 tbsp
Cumin seeds/Jeera – 1 tsp
Salt – to taste
Tamarind paste – 2 tsp(or more, adjust to your taste)
- Wash the green chilies, keep the stem on. Make a slit on one side of the chili and carefully remove the seeds (and ribs also if you cannot stand spicy food). Be careful not to open the chili too wide. Also if possible, please wear disposable gloves while cleaning and wash your hands with soap thoroughly afterwards. If you do not have gloves, apply some cooking oil on your fingers and hands before cleaning.
Note: If you absolutely do not want any spice from the chili, after cleaning them, wash them under running tap water for 10 secs each. Wipe the chilies dry with a kitchen towel or tissues.
- Dry roast the coconut powder, sesame seeds, coriander seeds and cumin seeds until they are aromatic. Grind these into a fine powder. Add salt, tamarind paste and some water (enough to make a thick paste). Keep aside.
- Stuff the chilies with the above stuffing, about 2 tsp(or more) per chili.
- Mix the ingredients mentioned for the batter into a thick batter. When you dip your finger into the batter, it should form a coating that’s neither too thick nor too thin.
- Heat oil in a kadai/pan. Dip the stuffed chilies in the batter and coat it uniformly. Drop these into the hot oil carefully. The oil will start spluttering if the stuffing gets out of the chili, but don’t worry, its OK. Try to coat the chili in such a way that you seal the slit made for the stuffing.
- Drain on paper towels and serve hot. I like to serve the bajjis with chopped onions and coriander leaves, sprinkling lemon juice and a special masala on top (recipe follows).
Bajji Masala Powder
Pani puri Masala – 1 tsp
Coriander powder(freshly roasted and ground) – 1 tsp
Amchur/Dry Mango powder – 2 tsp
Cumin powder(roasted and ground) – 1 tsp
- Just mix all the above powders. You are ready to go!!!