Dine with Danika

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Spicy Andhra stuffed mirpakaya bajji

What do you associate with monsoon ? Hmm .. Aroma of wet mud , tip tip sound of raindrops falling from the sky, colorful umbrellas and rain coats , greenery, paper boat etc etc and…. Any guesses wat’s the top answer is ….?? Yes, Sipping a hot cup of chai/tea with some super hot mirji bajji paired along .

Aah !! nothing can beat it right ??So today i have for you all hot hot spicy Andhra style Mirchi Bajji. Perfect for this season..forget your weighing scale once in a while and sit back and Enjoy !!!


    Cuisine: South Indian

    Best served as: Afternoon tea

    Time
    Prep: 7 minutes
    Cook: 7 minutes
    Total: 14 minutes

    Quantity: Serves 4 people

    Ingredients

    • Long Chilli/Bajji milagai - 5 nos
    • Oil - to deep fry

    For the stuffing

    • Sesame seeds - 1/2 cup
    • Red chilli powder - 1.5 tsp
    • Ajwain/Omam- 1/2 tsp
    • Cumin powder - 1/4 tsp
    • Hing - 1/8 tsp
    • Chaat masala powder - 1/2 tsp
    • Tamarind - small gooseberry size
    • Salt & water - as needed

    For the bajji batter

    • Besan flour - 1 cup
    • Rice flour - 1/3 cup
    • Cooking soda - 1/8 tsp
    • Red chilli powder - 1 tsp
    • Food color - a pinch ( optional)
    • Hing - 3 pinches
    • Omam/Ajwain - 1/2 tsp
    • Salt & water - as needed

    Preparation method

    1. Take all the ingredients given under “for stuffing” and grind them to a paste.Check for taste and add more chilli powder if u need.
    2. Wash and cut the chillies into two vertically.Remove the seeds partially or completely based on the spiciness u need. Keep it aside.
    3. Stuff the chilli as u like and arrange in a plate.
    4. In a wide bowl,take the flours,soda,salt and mix well to a paste adding little water. Now add more water and bring it to dosa batter consistency. Make sure there are no lumps in the bajji batter. The chilli should be well coated with the batter. So make the batter slightly thick.Too thick batter gives u hard bajji and too thin batter makes tails in the bajji. So consistency of batter is very important.
    5. Now take a stuffed chilli and dip in the batter. Heat oil to deep fry. To check the heat of oil,put a pinch of batter and if it rises immediately, batter is just right. Simmer the flame and drop the chilli coated with bajji batter by holding its stem.
    6. Deep fry both the sides till golden brown and crispy. 
    7. Chop the onions & coriander leaves finely. Sprinkle some salt and add few drops of lemon juice. Mix well. Top them & serve the bajji.