Mirchi Bhajiye with Gongura Chutney

Name: Mirchi Bhajiye with Gongura Chutney
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 500 gm Green Long Chillies; FOR THE STUFFING-; as needed Ambade ki Chutney; FOR THE BATTER-; 2 cups Gram Flour or Besan; 1 tsp Salt; 1/2 tsp Ginger Garlic Green Chilli paste; 1 tsp Kashmiri Red Chilli powder; 1/2 tsp Turmeric powder; 1/8 tsp Baking Soda; as needed Water

ZMA @zesty5

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An innovative Mirchi recipe from my kitchen filled with Ambade ki Chutney instead of the usual one. This is the most loved street food available at almost any and every roadside stalls and hotels in the City. They are best enjoyed with a cup of equally famous Irani Chai. They can be made even without the stuffing and are equally delightful and desirable. When the stuffing part is done, it takes a lot of time but then it's all worth the efforts in the end. There is absolutely no need of any Chutney because they taste great on their own as they already have the stuffing. But it is totally your choice and liking. One can serve with Chutney too if desired.
I had used the Ambade ki Chutney or Red Sorrel Leaves Chutney or the Andhra Gongura Chutney as it's also famously known as. There might be a few differences in making it because some use fresh Green Chillies and some use Dry Red Chillies or both. That wouldn't compromise on it's taste whatsoever. It would be still incredible. You will love this new innovative twist by me to these Mirchiyan or Mirchi Pakoras.

Enjoy Cooking with Zeen Everyone!

ZMA @zesty5

Enjoy Cooking with Zeen Everyone!

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Ingredients

25-30 minutes

7-8 servings

500 gmGreen Long Chillies
FOR THE STUFFING-
as neededAmbade ki Chutney
Special Ambade ki Chutney
FOR THE BATTER-
2 cupsGram Flour or Besan
1 tspSalt
1/2 tspGinger Garlic Green Chilli paste
Homemade Ginger Garlic Green Chilli Paste
1 tspKashmiri Red Chilli powder
1/2 tspTurmeric powder
1/8 tspBaking Soda
as neededWater

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Steps

25-30 minutes

1

Make a thick batter using all the ingredients listed under it. The batter should be thick but without lumps. Use water as required. Keep aside for 30 minutes at the least.

Hyderabadi Mirchiyan
2

The standing time given to the batter makes it fluffy and porous. Wash and slit the chillies from the center. Remove the white stalk and the seeds from them. Prepare the stuffing by mixing all the ingredients. Roast them before doing so. Fill this stuffing in each one of them carefully.
3

Meanwhile, keep a kadhai with enough Oil for frying these Mirchiyan. Dip each in the batter and coat all the sides evenly with it. Drop carefully in hot oil and keep the heat on medium to high. Fry in batches of 2-3. Serve them piping hot with any Chutney of your choice. Enjoy!

Linked Recipes

Homemade Ginger Garlic Green Chilli Paste

Hyderabadi Mirchiyan

Special Ambade ki Chutney

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Cooksnaps

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ZMA @zesty5

on December 06, 2022 22:37

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.