Skip to main content

RECIPE FOR SPICY AND TESTY MIRCHI PAKODA

RECIPE FOR SPICY AND TESTY MIRCHI PAKODA

Besan covered deep fried long green chillis stuffed with the delicious filling of peanuts, coconut, carom seeds and coriander seeds is a delectable mouthwatering snack, especially during the rainy season. In this traditional mirchi bajji recipe, green chillis are stuffed with filling prepared with roasted peanuts, coconut and few other spices to give it a unique taste which compliments the hotness of the mirchi. However you can also make the simple bhajji without stuffing if you prefer to. This scrumptious Indian street food is popularly known as mirchi bada in Rajasthan, mirapakaya bajji in Andhra Pradesh and various other names like bhajiya, bhaji, bonda, pakora etc,. in different parts of India and it’s very easy to prepare at home with this recipe’s step by step photo guide, tips and serving ideas.
‹›




Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2 servings


Ingredients:
6 long Green Chillies
1/2 cup + 2 tablespoons Gram Flour (besan flour)
1/4 cup Rice Flour
A pinch of Baking Soda
1/4 teaspoon Red Chilli Powder
For Stuffing:
2 tablespoons Chana Dal (Roasted Gram Dal or Daliya Dal)
1/2 tablespoon Sesame Seeds
1 tablespoon Coriander Seeds
2 tablespoons dried Coconut Powder
1/2 tablespoon Lemon Juice or Tamarind Juice
1/4 teaspoon Carom Seeds (vaamu/ajwain)
1/2 cup Water
Oil, for deep frying
Salt to taste


Directions:

Rinse green chillies in water and dry them using kitchen towel. Slit them lengthwise on single side using knife, by keeping ends intact (as shown in the picture). Remove the seeds with the help of knife or spoon to reduce the hotness of chilli.


Now prepare stuffing – roast gram dal, sesame seeds and coriander seeds together over low flame for approx. 2-minutes and transfer to a plate. Let it cool for 3-4 minutes.


Add roasted gram dal, sesame seeds, coriander seeds, dried coconut powder, carom seeds, red chilli powder, lemon juice and 1/4 teaspoon salt in the chutney jar of a mixer grinder.


Grind it into medium coarse texture and transfer to a bowl. Filling for stuffed mirchi bhaji is now ready.



Take one green chilli, gently open the slit using your fingers and fill in the stuffing mixture (approx. 1 tablespoon); place it in a plate. Stuff all the chillis with the same process.


Now prepare batter for coating bhaji – add gram flour, rice flour, a pinch of baking powder, red chilli powder, cumin seeds and salt in a large bowl. Add water (approx. 1/2 cup or as required) little by little and mix using a spoon until semi thick consistency (like thick buttermilk consistency or pancake batter consistency). Make sure that there are no lumps in the batter.


Heat oil in a deep frying pan over medium flame. When oil is medium hot, dip stuffed mirchi one at a time into batter and drop it gently into hot oil; add 2-3 batter covered stuffed chillies at a time and deep-fry them until they turn light brown and crispy.


Take them out using slotted spoon and drain excess oil. Transfer them over kitchen paper in a plate. Deep fry the remaining bhajjis in the same way. Serve stuffed mirchi bajji with tomato ketchup and hari dhaniya chutney.


Tips and Variations:
To check whether oil is medium hot and ready for deep frying or not, drop a little drop of batter into the hot oil and if comes upward immediately without its color getting changed then oil is ready. If it doesn’t come on the surface immediately then oil is not enough hot. If it comes upward immediately and its color is changed then oil is too hot and you need to reduce the heat.
To reduce the spiciness of green chillis, boil them in salted water for 2-3 minutes over medium flame after completing the slitting process (step-1). Drain them and pat dry with kitchen towel before stuffing them with prepared mixture.
If the batter has become too watery then add few teaspoons of gram flour in ti and mix well.
Use peanuts instead of roasted chana dal for variation.
Mix 1 finely chopped onion, 1/4 teaspoon red chilli powder, 1-teaspoon lemon juice and salt in a bowl to make onion mixture. Slit fried mirchi bajjis (prepared in step-8) vertically using knife and fill them with prepared mixture to give it a tempting look and make it tastier.
Cut fried mirchi bajji into 3 pieces using knife and place them in a serving plate; sprinkle 1 tablespoon chopped onion, 1-teaspoon lemon juice, and 1/2 teaspoon chat masala over it and serve as a chat.
Taste: Spicy and crispy
Serving Ideas: Serve them with hot tea as a snack. It makes wonderful combination with tomato ketchup or pudina chutney.
Labels:

Comments

Post a Comment

SOME POPULAR RECIPES

RECIPE FOR SWEET RAJASTHANI CHURMA

RECIPE FOR SWEET RAJASTHANI CHURMA Churma, a traditional Rajasthani sweet typically served along with Dal-Bati, is prepared by grinding or crushing baked or deep fried Bati into fine powder using a grinder and then thoroughly mixing it with melted ghee, sugar and dry-fruits. With the exception of salt not being added in the dough, Bati (aka Baati or Batti) for both Dal Bati and Churma is prepared in same way by either baking it in oven or deep frying it in Ghee or cooking oil. This Rajasthani Churma recipe explains how to prepare baked Bati using oven and deep fried Bati using ghee with step by step photos. Preparation Time: 20 minutes Cooking Time: 35 minutes Serves: 2 servings Ingredients: 1/2 cup Whole Wheat Flour (atta) 2 tablespoons Rava (semolina/sooji) 2 tablespoons Ghee or Oil (for dough) Milk or Water, as needed to bind the dough 3 tablespoons Melted Ghee (for churma) 1/4 cup powdered Sugar 2 tablespoons chopped Dry-fruits, for garnishing Note: You can prepare Bati (aka B...
Post a Comment
Read more

EASY RECIPE OF SWEET BEETROOT HALWA

EASY RECIPE OF SWEET BEETROOT HALWA Beetroot Halwa – a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa). Preparing this delicious dessert at home in traditional way is very simple and requires just three ingredients – beetroot, milk and sugar. However, this Beetroot Halwa Recipe doesn’t stop there; it makes it even tastier and aromatic by adding cardamom, ghee and roasted cashews and easier to prepare by providing photos of each and every step. ‹› Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 3 servings Ingredients: 2 cups grated Beetroot (2 large beetroot) 1 cup Full Fat Milk (add 1½ cups to make extra creamy halwa) 3 tablespoons Sugar (more or less to taste) 1/8 teaspoon Cardamom Powder 2 tablespoons chopped Cashew Nuts, optional 2 tablespoons Ghee Directions: Wash the beetroots in running water. Peel them and cut from the bottom. Grate them using a grater (use side with larger h...
Post a Comment
Read more

Recipe for Palak Kofta (Spinach Kofta)

Palak Kofta (Spinach Kofta) Recipe  Palak kofta Curry is a classical dish from North Indian cuisine, which has shallow fried spinach dumplings in onion and tomato based spicy gravy. There are two main steps to make this curry at home-1.Making Koftas, 2. Making Gravy. You can prepare either simple kofta or stuffed kofta as per your preference. In this curry recipe, stuffed koftas are prepared; they have a crispy outer layer of cooked spinach and gram flour based mixture and stuffing of delicious paneer mixture. Gravy is prepared from onion, tomato, ginger, garlic, cashew nuts and other aromatic spices. Enjoy spinach koftas as a standalone snack or with tomato based gravy as a curry. Palak kofta curry tastes best with many types of Indian breads like paratha, chapatti, tandoori roti, naan, kulcha, etc. Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 2 servings Ingredients For Koftas: 2 cups chopped Spinach (palak) (100 gm or 1 bunch) 4 tablespoons Gram Flour (besa...
Post a Comment
Read more

RECIPE FOR TASTY TASTY KASHMIRI PULAO

RECIPE FOR TASTY TASTY KASHMIRI PULA0 Kashmiri cuisine has many rich and flavorful dishes that are simple yet different. In this traditional rice dish, basmati rice are first sauteed in butter laced spices, cooked in saffron flavored water and then mixed with shallow fried dry fruits, freshly cut fruits and fried onion. This step by step photo recipe of Kashmiri Pulao uses pomegranate, grape, apple and pineapple and shallow fried cashew nuts and almonds for crispness and crunch in every spoon. Try this easy Kashmiri pulao recipe to turn any occasion into a special occasion with its delectable aroma and richness. ‹› Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 2 servings Ingredients: 1/2 cup Basmati Rice (long grained rice) 4-5 Saffron Strands 1 tablespoon Milk (warm) 5-6 Cashew Nuts, roughly chopped 5-6 Almonds, roughly chopped 1 small piece of Bay Leaf 2 Cloves 1 Green Cardamom 2-inch piece of Cinnamon Stick 1 Green Chili, silt lengthwise 1/2 ...
Post a Comment
Read more