Its also called as mirapakaya bajji in telugu, milagai bajji in tamil or chilli bajji in Hindi is a popular street food of South India.
2. Rice Floor
3. Cumin Seeds
5. Coriander Powder
6. Soaked Tamarind
8. Green Chillies
Let’s see how to make Mirchi bajji today.
First we have to prepare the basin batter.
Powder 1/4 teaspoon Ajowan, 1/4 teaspoon cumin seeds.
In a bowl add 2 cups basin and put 2 teaspoons of it aside for the masala.
Add 1 tablespoon rice flour (for crispness), ajowan seeds powder, 1/2 teaspoon salt, a pinch of soda and mix.
Prepare the batter by adding water slowly.
Add water till the required consistency is obtained.
Mix the batter till no lumps are there. Let the batter sit for 5 minutes.
Meanwhile we will prepare green chillies.
To a mixi jar add 2 teaspoons coriander powder, 2 teaspoons cumin seeds powder, 1/2 teaspoon salt, some soaked tamarind and make it into a paste.
Add water as required. Transfer the paste into a bowl and add 2 teaspoons basin, required quantity of water to make the paste as shown.
Put cuts in the green chillies(mirchi) and remove the seeds as shown.
If you want the mirchi to be spicy you don’t need to remove he seeds. Stuff the prepared masala into the cuts we made in the green chillies.
Dip the stuffed green chillies into the basin batter. To a pan, add oil sufficient for deep fry and heat it.
Fry the mirchies in the oil.
Graze the dipped mirchies to the bowl so as to thin the basin batter layer.
It will help the chillies cook better.
Fry till they become golden brown on medium flame and take them into a plate.