Hyderabadi Style Mirchi Bajji(Mirchi Pakora)
Ingredients for the filling:
Grind them all in a blender/mix them well - make a paste adding very little water(if you are using Dry mangao powder).
Chillies/Mirchi stuffing preparation:
Wash and dry 10 green chillies (Anaheim peppers). Make a vertical slit in the middle of chilli, stuff the chillies with the filling you prepared above and set them aside. Tip: Remove the white stalk in the middle and the seeds, if you are using the Indian green chillies.
Batter preparation to dip stuffed chillies:
Mix them in a wide bowl so that when you dip the chillies they are easy to dip. Prepare medium thick batter consistency slowly adding water to it(do not add water all at once).
Deep-Frying:
Take 3 cups of oil in a skillet for frying the fritters/mirchi bajji's. Heat the oil at medium-high temperature. Dip the chilli one at a time in the batter so that all the sides of the chilly are well coated with the batter and gently drop the chilli in the skillet and deep fry until golden.
Remove them on to a paper towel covered plate to soak the excess oil and let it cool a minute or two. Slit the prepared bajji's and stuff them with chopped onions.
Serve with some lime juice sprinkled and finely sliced onions,chaat masala and salt to taste.
- Besan (bengal gram flour) - 3 tablespoons (optional)
- Sesame seeds - 3 tablespoons
- Coriander powder - 1 tablespoon
- Ajwain (carom seeds or vaamu)- 3 teaspoons
- Amchoor (dry mango powder) - 2 tablespoon OR
- Tamarind pulp (small lemon size tamarind) - 2 tablespoons
- Salt - 1/2 teaspoon
Grind them all in a blender/mix them well - make a paste adding very little water(if you are using Dry mangao powder).
Chillies/Mirchi stuffing preparation:
Wash and dry 10 green chillies (Anaheim peppers). Make a vertical slit in the middle of chilli, stuff the chillies with the filling you prepared above and set them aside. Tip: Remove the white stalk in the middle and the seeds, if you are using the Indian green chillies.
Batter preparation to dip stuffed chillies:
- Besan (gram flour) - 1 and 1/2 cups
- Rice flour - 2 tablespoons (optional) gives crispness to the mirchi bajji.
- Ajwain (carom seeds or vaamu) - ½ tsp each
- Red chilly power - 1 teaspoon.
- Salt according to taste - approximately - 3/4 teaspoon.
- Water 1 cup approximately.
Mix them in a wide bowl so that when you dip the chillies they are easy to dip. Prepare medium thick batter consistency slowly adding water to it(do not add water all at once).
Deep-Frying:
Take 3 cups of oil in a skillet for frying the fritters/mirchi bajji's. Heat the oil at medium-high temperature. Dip the chilli one at a time in the batter so that all the sides of the chilly are well coated with the batter and gently drop the chilli in the skillet and deep fry until golden.
Remove them on to a paper towel covered plate to soak the excess oil and let it cool a minute or two. Slit the prepared bajji's and stuff them with chopped onions.
Serve with some lime juice sprinkled and finely sliced onions,chaat masala and salt to taste.
