Mirchi Bajji

Typical Mirchi's

Mirchi Bajji's done and ready to serve.

Ingredients

• Bajji Mirchi – 1/2 kg (20 pcs)
• Besan Flour – 1/4 kg
• Maida Flour – 50 gms
• Huri Gadale (Daliya Dal/Roasted Bengal Gram) – 50 grams
• Ajwain – 1 tsp
• Aamchur – 2 tsp
• Tamarind Juice – 100 ml
• Peanuts – 50 gms
• Jeera – 1 tsp
• Lal Mirch Power – 2 tsp
• Salt to taste
• Oil for frying

Method of Preparation
1) Wash and dry the Mirchi’s, there are several varieties available in the market. But you must specifically ask for Bajji Mirchi’s. They are widely available Hyderabad and are dark green in color. Light green & big varieties are also quite common.

2) Make a thin list along the length of the Mirchi ensuring that you don’t cut it into deep or into two halves. Using a spoon remove the seeds from the Mirchi as they can be extremely hot and unpalatable for most. Ensure that you retain the stem.

3) Drop the slit into water and give it a good wash again so that all the seeds drain out and the hotness of the chilly if any reduces significantly. Keep them now aside.

4) Roast the peanuts and grind it into a fine power along with Hri Gadale (Daliya Dal) and Aamchur.

5) Add Ajwain, 1 tsp Lal Mirch and Salt to this mixture. Slowly add tamarind water and make this into a thick dough (Similar to Chappati dough).

6) Take small amounts of this mixture and roll it to about the thickness of a pencil and about 1 inch long.

7) Insert the rolled mix into the Mirchi as fillings and keep them aside.

8) Prepare Besan batter with Besan Flour, Maida Flour, Water, Salt to taste, Mirchi Power and Jeera (optional). It should have the consistency of Dosa Batter.

9) Dip the filled Mirchi into the batter and deep fry on medium until golden brown.

10) Sprinkle with some Chat masala (optional) and serve with Chutney.