Mirchi Bajjis certainly evoke a lot of childhood memories for a lot of folks I know. My husband is surely one of them. He keeps talking about this particular street hawker in the street he lived as a child. Apparently that guy made these mouth watering Mirchi bajjis and the whole neighborhood would stand in line to have their share before the guy runs out of batter!! I would have heard this story from him umpteen number of times and I have heard similar stories from my friends and cousins who claim that their particular street hawker is the best.

Anyway, this recipe I make (read it as rarely make), is from my MIL who swears that this is the same recipe the street hawker (the one talked about by my husband) uses to make these bajjis. Initially I used to make mirchi bajjis using the banana peppers but when Jaya (my sister) visited us, she told us that there were a particular type of mirchis in the local Indian stores which are not too spicy and can be used for the bajjis. So I went and got them and here is how he enjoyed these on a snowy evening.

Edited - Updated the pictures. 










Ingredients -

Bajji Mirchis / Chillies 10 (See picture)

For the batter -
Besan / Chick Pea Flour 1.5 cups
Ajwain/Vaamu 1/4 tsp
Jeera 1/4 tsp
Salt as needed
For the Filling -
Sesame / Nuvvulu 2 Tbsp
Peanuts 2 Tbsp
Dry Coconut Powder 2 Tbsp
Dhania powder/Coriander powder 1 tsp (or Dhania seeds 1 tsp)
Tamarind juice 2 Tbsp
Salt as needed
For Garnish -
Onions finely chopped
Lemons cut into small pieces

Method Of Preparation -

When selecting the mirchis, make sure they are more or less straight and not curved up.

Wash Mirchis, dry them and make a vertical slit in each mirchi.


To prepare the filling - Roast sesame seeds, peanuts, dry coconut powder, dhania seeds and grind into a fine powder. Add Salt and Tamarind juice to make a thick dough. Don't need to add water, as the oil in the sesame seeds will bind the mixture.

To prepare the batter - In a mixing bowl, add besan, salt and coarsely powdered ajwain and jeera. Add water slowly and make a batter which is not too runny.

In a deep frying pan, add 3-4 cups of oil and put on medium heat.


Meanwhile, evenly fill in each of the slitted mirchis with small marble sized mixture. Prepare all the mirchis and keep them aside. (I used up all of the mixture for exactly 10 mirchis).


When the oil is hot enough, dip the mirchis in the batter and gently slide them in oil and fry until golden brown. Don't overcrowd the pan but in a medium sized pan, 4-5 mirchis would fit in.

Drain them onto kitchen paper towels and continue for the rest of the mirchis.

Serve them hot with chopped onions and a dash of lime juice. (Optionally, the fried bajjis can be redipped in the batter and fried again for the 'authentic Hyderabadi' taste!). But I opted out of it.


If the bajjis are wide enough, Feel free to make a vertical slit on the bajjis and add the chopped onions and a splash of lime juice to get that 'crunch' !!




BMLogo


Preparation Time 45 min
Makes 10 Bajjis

25 comments

  1. Priya Says:
  2. I dont bother to grab some rite now, very tempting fritters..

     
  3. Kurinji Says:
  4. want to grab something...

     
  5. Yummy bajjis..

     
  6. Sayantani Says:
  7. I am always tempted to have them but seriously cant handle the heat. looks awesome.

     
  8. Now Serving Says:
  9. Oooh - I could surely do with some of those on this Sunny but COOOOLLLLDDD Day :-)

     
  10. looks good,yummy n amazing....deli--------------cious

     
  11. Soumya Says:
  12. yummy n cute looking bhajji...feel like having some of it now,..

     
  13. whoa, those look and sound divine. Never had mirchi bajji with this filling as we are used to a different kind of mirchi vada :)

     
  14. Usha Rao Says:
  15. I use almost similar filling for the bajji. Come times I use lime juice instead of tamarind juice. Yes, mirchi bajji is loved almost everyone and I am one of them.

     
  16. Delicious bajjis Harini. Whenever we go for exhibition, we never miss to have these bajjis, but we get the ones that are milder. Not these peppers though.

     
  17. I am always amazed at anyone who can eat mirchi bhajis. They look so good and I know my husband would love this.

     
  18. These bhajjis are my favourite.but I have never made this version , I always stuff them with potatoes . The use of tamarind is awesome , need to try these asap .
    Btw I saw these on the streets of Pondy ,but the bhajji had eggs ..

     
  19. Rafeeda AR Says:
  20. The filling sounds really good... totally delicious mirchi bhajis...

     
  21. Drooling over this...My family will always love this one....Perfect as a side to main meals or just as is...

     
  22. Srivalli Says:
  23. We love this snack Harini, Athamma makes it with different stuffings and each one tastes better than the other..your clicks look awesome!

     
  24. Sandhiya Says:
  25. Perfect bajji to munch with some hot tea. You have made them so well , so absolutely delicious.

     
  26. Priya Suresh Says:
  27. How tempting and catchy those hot pepper fritters looks, my mouth is watering here. Awesome clicks there.

     
  28. Mayuri Patel Says:
  29. So tempting, wish I could have a few right now. I usually stuff them with potatoes, but would love to try out your filling.

     
  30. Sowmya :) Says:
  31. It is a favourite of ,y husband’s though I can’t imagine eating something so spicy....yours have turned out golden brown and so tempting!

     
  32. Pavani N Says:
  33. I LOVE mirchi bajji - but I'm too lazy to make it at home myself. Your bajji look just perfect - I would love to have a couple of them :-)

     
  34. wow this looks so good....we usually just use besan.... ur bajji is fit for a king!

     
  35. Sapana Behl Says:
  36. Mirchi bhajji is my favorite tea time snack and your stuffing makes it more inviting.

     
  37. Delicious!! The Mirchi makes a lot of difference. Wish can have some.

     
  38. I always wanted to try these but afraid they will be too spicey

     
  39. Preeti Garg Says:
  40. Perfect snack for monsoon.

     
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