Mirchi Bajji is a delicious snack that can be savoured with any meal.
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Yield / Serves
1/2 kilogram green chilly (thick variety, less spicy ones)
2 cups grams flour
1 tablespoon rice flour
1 teaspoon red chilly powder
1/4 teaspoon carom seeds
salt to taste
2 tablespoon split dahlia
asafoetida a pinch
water for mixing the batter
oil for frying
1/4 teaspoon soda bi carbonate
Wash the green chilly. Pat dry. Choose the less spicy and slightly thick ones. The darker green ones are less spicy.
Slit them in the middle and remove the seeds.
Grind dahlia along with a little salt and asafoetida. This is the filling.
Take each one of them and put the filling in the cavity.
Now, make the batter. In a wide bowl, mix gram flour, rice flour, chilly powder, carom seeds and salt. Mix well with the fingers. Use little water to make the batter. The batter should be moderately thick. Lastly, add soda to it and mix well.
Heat oil in a frying pan. Take one stuffed chilly, dip it in the batter and slowly put it in the oil. Add four to five stuffed chillies in it.
Deep fry on medium flame. Once it is done, remove on a tissue paper. Serve hot with tea or as an accompaniment with meal.
- It is usually served as a snack along with puffed rice dish for breakfast.
- It can be served along with lunch.
- It can be served with tea.
- The filling may be avoided.
- The batter should be thick.
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