This is definitely favourite across chai shops and restaurants alike in South India. Most evening snack menus aren’t really complete without the mirchi bajji. The mirchi used for the bajjis are however different from the regular ones used for cooking. These are larger and slightly lighter in colour, and not as hot as regular chillies.
However the heat from the chillies varies depending on where you buy them. The ones from Andhra Pradesh are definitely spicier than ones I’ve had anywhere else. I’m guessing that’s because of the hot climate.. 😀
Recently Hubby brought home some mirchis form a newly opened vegetable shop on the way from office. So we decided to make it a ‘special’ Sunday, and have some hot bajjis with chai (in his case) and coffee (in my case). I was also a bit apprehensive in actually making it, since this was my first ever attempt. But the result was YUMMY!
Ingredients:
6 mirchis, split through the center for the filling
Oil, for deep frying
Filling:
1 tbsp dhania (coriander seeds)
1/2 tsp salt
a small piece of tamarind, washed and soaked
Batter:
3 tbsp besan (gram flour)
a pinch of salt
a pinch of cooking soda
Method:
- Grind the mixture for the filling till it is a smooth paste.
- Stuff into the mirchis, taking care the mirchi isn’t split too much.
- Mix the batter ingredients together is a wide bowl with some water. The batter should be smooth, and thick.
- In a wok, heat the oil for deep frying.
- Once the oil is hot, dip a stuffed mirchi into the batter and roll it till it is completely covered with batter, and gently lower it into the oil.
- turn it over a couple of times to ensure the mirchi is done all over.
- Once it has browned a bit, drain and set aside.
- Repeat the process for all the mirchis.
Serve hot, with chai! 🙂
Vegetarian Cuisine from South India 