Today's post is my favorite snack Mirapakaya bajji, a local variety of extra-hot chilies stuffed with spices and dipped in chickpea batter and fried. Love to have these on a rainy day. This is one of the street food which we get through out the year on streets and restaurants. The stuffing can vary from place to place. I used very simple stuffing for this bajji because we are going to cut the bajji and deep fry again. If the filling is
too much when you cut and fry the filling may tend to come out. So for this recipe make the filling as simple as that. Here is the recipe..........
Bajji mirchi or any long mirchi 10
Jeera / Cumin seeds 1/2sp
Salt to taste
Tamarind small ball size(lemon size)
Chili powder 1sp
Besan / Gram flour 1cup
Rice flour 2sps
Baking soda 1/4 sp
Oil for deep frying
Chaat masala 1sp
Slit the chilies and pan fry adding 1/4 sp oil, till they become soft.
Make a powder for filling, adding salt, chili powder, ajwai, jeera and tamarind.
Now fill this mixture into chilies and keep aside.
Heat oil in deep frying pan.
Add salt, 1/4 sp chili powder and rice flour to besan / gram flour and mix well with water till it becomes smooth batter.
Now dip the chilies carefully into this batter and drop them in the hot oil.
Fry 3 to 4 at a time depending on the size of ur pan till golden brown.
Now cut the fried chilies into medium pieces and fry in the same oil for few more minutes so that they become more crispy.
Remove and sprinkle some chaat masala on top.
Serve hot with sliced onions, carrot and lime.
Check to see what my fellow bloggers are cooking for BM 29.