March 28, 2010

Mirapakaya Bajji

Mirapakaya/ Mirchi / Chilli / Green Pepper Bajji

Mirapakaya Bajji (aka Chilli bajji or Mirchi bajji) my all time favorite evening snack. Long Green Peppers stuffed with masla/Powder, dipped in the batter and deep fried.

In my home town, usually we get these long green chillis only in some seasons. So my mom makes these bajjis quite often in the season. But we can go get them in chat shops almost through out the year. But here, We can get any kind of fruit/vegetable all through the year….so I make them when ever we feels like eating them and especially when it is raining outside. When we were in New Jersey, we used to eat them out side in an Andhra restaurant “Abhiruchi”. They serve them really good and tasty in Andhra style. In Oak tree Road also we can get them but they make these bajjis with Banana peppers and the stuffing with aloo. But in Andhra we make these bajji with Long Green chillis and the stuffing with Tamarind and other spices. Enjoy rainy days with Mirchi bajji….


Long Green Chilli – 10

For stuffing:

Ajwain / vaamu – 1 tbsp
Tamarind Paste – 1 tsp or Tamarind – small ball
Cumin seeds – ¼ tsp
Salt – 1 Big Pinch

For Batter:

Besan / Gram Flour – 1 cup
Salt – to taste
Cooking Soda – ½ tsp
Ajwain / Vaamu – ¼ tsp
Oil – to deep fry


Wash and wipe green chilli and let them dry completely.

Take ajwain, cumin seeds, and tamarind in an electric blender or hand grinder and make into coarse powder or paste. And add little salt and mix it well.

Take a utility knife and make lengthwise slit and remove excess seeds (removing seeds is completely optional).

Now stuff the ajwain-tamarind mix to the Green chillis and set side.

Heat Oil in a kadai.

Sieve the flour in a bowl, add salt, baking soda, ajwain (optional) and mix well, and add sufficient amount of water and make into a thick paste.

Now dip the stuffed green chilli in the batter and put it in the hot oil carefully.

Let it fry for 2 or 3 min on one side and then take a spoon or fork and try to turn it carefully. If you are not able to turn it, you can use your ladle or spoon and just press the bajji with very little force.

Fry till they turn golden brown.

Serving Tips:                      

Sprinkle Little Chat masala and Serve them Hot with Onions.

Another serving method is, again make a length wise slit and set side.
Chop Onion and coriander leaves finely, and mix with lemon juice and chat masala and stuff this onion mixture.

In some restaurants they cut this bajji into small pieces and again they will fry them in hot oil for few min and serve. This is called Cut Mirchi.    



Lyndsey said...

This is so interesting, I've never heard of this before. It looks so good! I wish I could be with you in your kitchen and learn and try all these new things!

Valli Datta said...

:-) you are most welcome to my kitchen Lyndsey.....

raji said...

Looks Yummy.


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