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 COCONUT CHUTNEY

RECIPE FOR COCONUT CHUTNEY Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Follow this recipe and discover how good the chutney tastes, and yes, don’t blame us if you get addicted to it. ‹› Preparation Time: 10 minutes Cooking Time: 2 minutes Serves: 6 servings Ingredients: 1 cup roughly chopped Fresh Coconut 1 teaspoon grated Ginger 2 Green Chillies, chopped 1 tablespoon Roasted Chana Dal (daliya) 1 tablespoon Curd 1 teaspoon Lemon Juice or Tamarind Paste 1/2 cup Water Salt For Tempering 1/2 teaspoon Cumin Seeds 1/4 teaspoon Mustard Seeds 4-5 Curry Leaves 1 Dry Red Chilli 1 teaspoon Oil Directions: Take chopped coconut in a small chutney jar of food processor or grinder. Grind it to make a medium coarse paste and transfer to a plate. Add green chillies...
Post a Comment
Read more

How To make famous Indian Curry- ALOO MATAR

Aloo Matar  is a mouth watering Indian curry of potato and green peas that tastes delicious when served with phulka roti, chapati or paratha in lunch or dinner. This curry is very easy to make using a pressure cooker within 15 minutes. Follow this easy, simple and healthy aloo matar curry recipe today and give treat to your taste buds. Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 2 servings Ingredients: 3/4 cup fresh or frozen Green Peas (approx. 100 gm) 2 medium Potatoes, peeled and cubed (approx. 250 gm) 1 large Tomato, finely chopped (approx. 1/2 cup) 2 tablespoons Oil 1/4 teaspoon Mustard Seeds (rai) 1/2 teaspoon Cumin Seeds (jeera) 2 teaspoons Cumin-Coriander Powder (dhania-jeera powder) 3/4 teaspoon Red Chilli Powder (lal mirch) 1/2 teaspoon Turmeric Powder (haldi) 2 tablespoons Coriander Leaves, finely chopped Salt to taste 3/4 cup Water Directions: Peel and wash the potatoes. Cut them into 1/2-inch pieces. In thi...
Post a Comment
Read more

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

Kuzhi Paniyaram Recipe

Kuzhi Paniyaram Recipe Paniyaram, a small round shaped breakfast snack item made from idli batter, is like a shallow fried idli with crisp crust and soft inner. Paniyaram is best way to use leftover idli batter and can be either sweet or savory depending on how its batter is prepared. For sweet paniyaram, jaggery is added and for savory paniyaram, sauteed chilli, onion and curry leaves mixture is added into the batter. This recipe explains how to make savory Masala Paniyaram using a special utensil called Appe Pan or Aebleskiver Pan or Paniyaram Chatti in less than 10 minutes with step by step photos. Note: Paniyaram is known as “Kuzhi Paniyaram” in Tamilnadu, “Paddu” in Karnataka and “Gunta Ponganalu” in Andhra Pradesh. Recipe given below is same for all. Preparation Time: 5 minutes Cooking Time: 15 minutes Serves: 2 servings Ingredients: 2 cups Idli Batter 1/2 teaspoon Mustard Seeds 5-7 Curry Leaves 1 medium Onion (or shallots), finely chopped (approx. 1/3 cup) 1-...
Post a Comment
Read more