Besan secured profound fried long green chillis stuffed with the scrumptious filling of peanuts, coconut, carom seeds, and coriander seeds is a luscious heavenly snack, particularly during the blustery season. In this conventional mirchi bajji recipe, green chillis are stuffed with filling arranged with simmered peanuts, coconut, and a few other flavors to deliver it a one of a kind taste that compliments the hotness of the mirchi. In any case, you can too make the straightforward bhaji without stuffing if you are inclined toward it. This delicious Indian road nourishment is prevalently known as mirchi bada in Rajasthan, mirapakaya bajji in Andhra Pradesh, and different other names like bhajiya, bhaji, bonda, pakora, etc,. in diverse parts of India and it’s exceptionally simple to plan at domestic with this recipe’s step-by-step photo direct, tips, and serving ideas.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2 servings
| Ingredients: |
| 6 long Green Chillies |
| 1/2 cup + 2 tablespoons Gram Flour (besan flour) |
| 1/4 cup Rice Flour |
| A squeeze of Baking Soda |
| 1/4 teaspoon Red Chilli Powder |
| For Stuffing: |
| 2 tablespoons Chana Dal (Roasted Gram Dal or Daliya Dal) |
| 1/2 tablespoon Sesame Seeds |
| 1 tablespoon Coriander Seeds |
| 2 tablespoons dried Coconut Powder |
| 1/2 tablespoon Lemon Juice or Tamarind Juice |
| 1/4 teaspoon Carom Seeds (vaamu/ajwain) |
| 1/2 cup Water |
| Oil, for profound frying |
| Salt to taste |
Directions:
1. Flush green chilies in water and dry them utilizing a kitchen towel. Opening them the long way on a single side utilizing a cut, keeping the closed intaglio (as appeared in the picture). Evacuate the seeds with the offer assistance of a cut or spoon to decrease the hotness of the chili.
2. Presently get ready stuffing – broil gram dal, sesame seeds, and coriander seeds together over moo fire for approx. 2 minutes and exchange to a plate. Let it cool for 3-4 minutes.
3. Include broiled gram dal, sesame seeds, coriander seeds, dried coconut powder, carom seeds, ruddy chili powder, lemon juice, and 1/4 teaspoon salt in the chutney jostle of a blender grinder.
4. Crush it into a medium coarse surface and exchange it to a bowl. Filling for stuffed mirchi bhaji is presently ready.
5. Take one green chili, delicately open the opening utilizing your fingers, and fill in the stuffing blend (approx. 1 tablespoon); put it on a plate. Stuff all the chillis with the same process.
6. Presently get ready hitter for coating bhaji – include gram flour, rice flour, a squeeze of preparing powder, ruddy chili powder, cumin seeds, and salt in a hug bowl. Include water (approx. 1/2 cup or as required) small by small and blend utilizing a spoon until semi-thick consistency (like thick buttermilk consistency or flapjack player consistency). Make beyond any doubt that there are no knots in the batter.
7. Warm oil in a profound singing container over medium fire. When oil is medium hot, plunge stuffed mirchi one at a time into the player and drop it tenderly into hot oil; include 2-3 batter-covered stuffed chilies at a time and deep-fry them until they turn light brown and crispy.
8. Take them out utilizing an opened spoon and deplete the abundance of oil. Exchange them over kitchen paper on a plate. Profound broil the remaining bhajis in the same way. Serve stuffed mirchi bajji with tomato ketchup and hari dhaniya chutney.
Tips and Variations:
- To check whether the oil is medium hot and prepared for profound singing or not, drop a small drop of hitter into the hot oil and if comes upward promptly without its color getting changed at that point the oil is prepared. If it doesn’t come to the surface quickly at that point the oil is not sufficiently hot. If it comes upward instantly and its color is changed at that point the oil is as well hot and you are required to diminish the heat.
- To decrease the spiciness of green chillis, bubble them in salted water for 2-3 minutes over medium fire after completing the slitting handle (step 1). Deplete them and pat dry with a kitchen towel sometime recently stuffing them with the arranged mixture.
- If the batter has become as well watery at that point include a few teaspoons of gram flour in it and blend well.
- Use peanuts instead of simmered chana dal for variation.
- Mix 1 finely chopped onion, 1/4 teaspoon ruddy chili powder, 1 teaspoon lemon juice, and salt in a bowl to make an onion blend. Opening fricasseed mirchi bajjis (arranged in step-8) vertically utilizing the cut and filling them with the arranged blend to provide an enticing see and make it tastier.
- Cut fried mirchi bajji into 3 pieces utilizing a cut and put them on a serving plate; sprinkle 1 tablespoon chopped onion, 1 teaspoon lemon juice, and 1/2 teaspoon chat masala over it and serve as a chat.
Taste: Spicy and crispy
Serving Ideas: Serve them with hot tea as a snack. It makes a superb combination with tomato ketchup or pudina chutney.