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Do you love Pakoras, Bhajjis? I mean let’s be honest everyone likes deep fried stuff. And this pakora has a special place in my heart. I lived in Hyderabad (in South of India) for 4 years for my University studies and Mirchi Bhajji was my savior. I remember having this on the 1st day of college and having it quite often for the next 4 years. Blame it on the lack of options of food around or the money situation with which we all lived in, Mirchi Bhajji seemed to be the perfect evening food. It used be Rs.5 for 4 pieces of fresh, deep fried michi bhajjis served on a paper plate. I remember pairing it often with some Chai and that was blissful. I mean, when we were young life was simpler, isnt it?

 

 

Mirchi stands for green chilli and Bhajji is like a fritter made with a number of vegetables coated in chickpea flour and deep fried. You can find a recipe of Vegetable pakora/Bhajji here – https://spicetrip.nl/vegetable-bhajiya-pakora/

This is a typical Andhra/Hyderabadi streetfood recipe made with long thick green chilli. I am very sure there is an Indian variety of chilli used for this dish. I now live in the Netherlands with limited India specific veggie option, thus used the Turkish chilli.

 

 

The best thing about this dish is the addition of Kala Namak – Black Salt that takes the flavor profile to the next level. I hope you enjoy this dish. And if you do try it, let me know in the comment below.

 

 

Print Recipe
Mirchi Bhajji Yum
Course Snacks
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Units
Ingredients
Other Ingredients
For the batter
Course Snacks
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Units
Ingredients
Other Ingredients
For the batter
Instructions
  1. Slit the green chilli from centre lengthwise, not right till the end. The idea is to remove the seeds and stalk from inside And this will make the process easier. Using a small spoon or knife, scoop all the seeds and white stalk holding the seeds. This will ensure that the heat factor from the chilli is completely taken out.
  2. For the batter, take all the ingredients and mix them well with 1/2 cup of water. The consistency needs to be dense, not watery at all. The batter needs to stick to the chilli and thus be very careful when adding the water. Check for lumps and if needed whisk or mix it well to remove all lumps.
  3. In a sauce pan, add oil for deep frying. Take of the chilli and dip it in the batter. When the oil is hot enough add the battered chilli and deep fry it. Remember to fry it on a medium to high flame, so that the bhajji stays crunchy for quite sometime. Fry it till it turns golden brown on all sides. If the pan is big enough fry 2 - 3 bhajjis together.
  4. Take them out on an absorbent paper and soak all the excess oil from them. And now garnish it with some chopped onion and kala namak. I like mine with simple ketchup, but of course you can enjoy it with any kind of dip or chutney.
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