Make Mouthwatering Mirchi Bajji At Home With This Simple Recipe

Ingredients:

• Large green chillies (Bhavnagari/banana peppers) – 8 to 10
• Gram flour (besan) – 1 cup
• Rice flour – 2 tablespoons (for extra crispiness)
• Baking soda – a pinch
• Red chili powder – 1/2 teaspoon (optional)
• Carom seeds (ajwain) – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Asafoetida (hing) – a pinch
• Salt – as per taste
• Water – as required (to make the batter)
• Oil – for deep frying
• Tamarind paste – 2 tablespoons (optional for stuffing)
• Roasted peanut powder – 2 tablespoons (optional for stuffing)
• Lemon juice – 1 tablespoon (optional for stuffing)

Instructions:

Step 1: Preparing the Green Chillies

• Take the large green chillies and wash them thoroughly. Pat them dry using a kitchen towel.
• Make a slit down the length of each chilli, being careful not to cut through the whole pepper. Remove the seeds if you want to reduce the spiciness.
• For extra flavor, you can prepare a simple stuffing using tamarind paste, roasted peanut powder, and a bit of lemon juice. Mix them together and stuff inside the slit chillies (this step is optional).

Step 2: Making the Batter

• In a mixing bowl, add 1 cup of gram flour (besan), 2 tablespoons of rice flour, a pinch of baking soda, 1/2 teaspoon of red chili powder (optional), 1/2 teaspoon of carom seeds (ajwain), 1/2 teaspoon of cumin seeds, a pinch of asafoetida, and salt to taste.
• Gradually add water and whisk the mixture until it forms a smooth, lump-free batter. The consistency of the batter should be thick enough to coat the chillies but not too runny. You can adjust the consistency by adding more water or gram flour.

Step 3: Heating the Oil

• In a deep frying pan or kadhai, heat enough oil for deep frying over medium heat.
• To check if the oil is hot enough, drop a small amount of batter into the oil. If it rises to the surface quickly without browning too fast, the oil is ready.

Step 4: Frying the Mirchi Bajji

• Take each stuffed or plain chilli and dip it into the gram flour batter, ensuring it’s evenly coated.
• Carefully place the coated chillies into the hot oil. Fry a few at a time, ensuring not to overcrowd the pan.
• Fry the bajjis until they turn golden brown and crispy on all sides. This should take about 3-5 minutes per batch.
• Once fried, remove the bajjis using a slotted spoon and place them on a paper towel to drain excess oil.

Step 5: Serving the Mirchi Bajji

• Serve the hot and crispy mirchi bajjis with tamarind chutney, mint chutney, or ketchup.
• For an authentic touch, you can sprinkle some chaat masala or serve with sliced onions and lemon wedges on the side.

Optional Tips:

• You can make a second layer of stuffing by adding mashed potatoes or paneer to the slit chillies before coating them in the batter.
• If you like spicier bajjis, you can keep the seeds inside the chillies and adjust the amount of red chili powder in the batter.

Enjoy your homemade, flavorful, and crispy Mirchi Bajji with a cup of hot tea.