Mirchi Bajji / MirapakayaBajji

Name: Mirchi Bajji / MirapakayaBajji
Total time: 2400 s
Yield: 6 People
Cuisine: Indian
Ingredients: 2 cups Ingredients for stuffing Chickpea flour/Besan; 1 tbsp Tamarind paste; as required Salt as required; 1/2-1 tsp Red chilli powder; 1 tsp Ajwain seeds/Omam; as required Water(if using tamarind paste); 2 cups Ingredients for batter Besan/ Chickpea flour; 1/4 cup Rice flour; as required Salt; 1 tsp Red chilli powder; 1/2 tsp Ajwain; 1 tbsp Hot oil; 12 Chillies; as required Oil for deep frying

Rajni @Rajjoskitchenn

Mirchi Bajji or Mirapakaya bajji as it is called in Andhra Pradesh, is popular street food in most South Indian states. The way of making them differs though. This snack is popular in Jaipur/Rajasthan too and the style of making it is different. This snack is made from a particular type of Chilli, called Banana Peppers or Bajji Milagai. They are a light shade of green and huge.

In this recipe, I have followed the Hyderabadi style, wherein the chilli is first processed by slitting it in the centre, de-seeding it, and stuffing it with a paste. The then chillies are coated with chickpea flour batter and deep-fried.

Theme Ebook Challenge
#Win #Week9 #winterrecipes #bananapeppers

Rajni @Rajjoskitchenn

Theme Ebook Challenge
#Win #Week9 #winterrecipes #bananapeppers

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Ingredients

40 minutes

6 People

2 cupsIngredients for stuffing Chickpea flour/Besan
1 tbspTamarind paste
as requiredSalt as required
1/2-1 tspRed chilli powder
1 tspAjwain seeds/Omam
as requiredWater(if using tamarind paste)
2 cupsIngredients for batter Besan/ Chickpea flour
1/4 cupRice flour
as requiredSalt
1 tspRed chilli powder
1/2 tspAjwain
1 tbspHot oil
12 Chillies
as requiredOil for deep frying

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Steps

40 minutes

1

Processing the Bajji Chilli
Wash then and pat them dry. With a sharp knife, make a lengthwise slit in the center and remove the seeds complete with your fingers or spoon. Be very gently, or they may break. The chili should be clean on the inside and devoid of any seeds.
2

Assemble all ingredients. Follow the processing of chillies step and set them aside.
3

This step is if you are using tamarind paste- take all ingredients mentioned under stuffing except water and mix them well with your fingers. Now add water little by little to make a dough, which is neither too stiff nor too loose.
If you are using tamarind pulp: take all ingredients mentioned under stuffing in a bowl and combine them to form a dough, using the tamarind pulp.
4

Now make small cylinders out of this stuffing dough and stuff it into the chillies. Note that the chillies need not be fully stuffed, making a cylinder of them ensures that the stuffing is there from stalk to tip. Repeat for all chillies.
5

Now take all ingredients mentioned under batter, except water and mix well with your fingers. Adding water little by little, form a batter that is not too flowy. It should be thick enough to coat the chilli.
6

After making the batter, put oil for deep frying in a Kadai and heat. Bring the oil to smoke point and reduce heat completely. Pour 1 tbsp of this oil into the batter, and mix the batter nicely with a spoon(be careful not to use your hands, the oil is very hot).
7

Holding the chilli by the stalk, dip it into the batter, use your fingers if required to coat the chilli well and drop them gently into the hot oil. Fry on medium-high until it turns a nice brown in colour.