Mirchi Bhajiya are deep-fried fritters made with a bigger sized variety of green chilies,, gram flour and spices. Here the mirchi's are slit and is slightly marinated with lemon juice and salt, then dipped in besan batter and deep fried till it is crisp and crunchy. Have served with Ketchup and green chutney (not in frame). Perfect accompaniment for winter and monsoon season, along with good people, music and book. And ek cutting glass chai, itna hi kaafi hain.
Ingredients:
For Marination of chilies (Optional step)
· Lemon juice
· Salt
For Frying Bhajiya
· Bajji Mirchi (Big Chili) – 8 to 10
· Besan/ Gram flour- 1.5 cups
· Rice flour- 2 tbsp
· Baking soda- 2 pinches
· Carom seeds (Ajwain) – ¼ tsp
· Coriander – 1 tsp (chopped finely)
· Salt- to taste
· Water- 1 cup approx. (keep the batter thick)
· Oil – for frying
Method:
· First wash & slit the chilies and remove the seeds, apply little lemon juice and salt to the chilies from inside and outside. This process will help to reduce the spice level of the chilies. (Completely optional)
· Take a bowl add besan, rice flour, ajwain, baking soda and salt. Mix well, add water gradually to form a thick batter.
· Once the oil is heated add about 1 tbsp hot oil in the besan batter & give a good mix, this will help us to make crispy bhajiyas.
· Dip the chilies in the besan batter well and drop it in preheated oil. You can add the mirchis as per the capacity of your frying pan.
· Flip the bajiyas after it has puffed. Once it is cooked remove it from the oil and transfer it on a tissue paper to drain out the excess oil.
· Serve it hot. Best to enjoy it with green chutney, ketchup and piping hot tea.
You can also stuff these bhajiya's with potato filling.
Sharing the link for the same.
