Empty My Fridge
Mirchi Bajji (Green Chili Bajji)
Ingredients
- Bhajji mirchi12–14
- Chickpea flour2 cups
- Flour4–6 tbsp
- Salt¾–1 tsp + ¼ tsp + 1
- Carom seed · crushed1–1 ¼ tsp + 1 tsp
- Chili powder½ tsp + ¼–½ tsp
- Turmeric¼ tsp
- Soda-bi-carbonate¼ tsp
- Oil2 tbsp
- Tamarind · paste1 tbsp
- Onion1
- Cilantro2 tbsp
- Lemon1
- Chaat masala¼–½ tsp
Instructions
- Rinse the chilies, pat dry, then slit each one lengthwise on one side, keeping the stem and removing the seeds.
- Optional: mix crushed ajwain, salt and tamarind paste, and stuff the chilies with 2 to 3 pinches of it.
- Heat oil in a deep pan over medium heat.
- Mix the flour, salt, soda, turmeric, red chili powder and ajwain well in a bowl.
- Add ½ cup water gradually to make a thick, lump-free batter, adding more water little by little until it just coats a chili without dripping or clinging poorly.
- Heat 2 tablespoons oil in a small pot until very hot but not smoking, pour it into the batter, and mix until it sizzles.
- Whisk the batter 4 to 5 times at medium speed to aerate it.
- Test the oil by dropping in a little batter: it should sizzle and rise without browning. Lower the heat to medium.
- Hold a chili by the stem, dip it to coat, and slide it into the oil. Fry 3 to 4 at a time.
- Leave undisturbed for 2 minutes, then stir and turn until crisp and golden. Drain on a rack or colander.
- Refry all the bajjis in batches in medium-hot oil until extra crisp.
- Let them cool slightly. Mix the onion, coriander, lemon juice and salt, then open each chili and stuff with the mixture.
- Sprinkle with red chili powder and chaat masala if desired, and serve right away.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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