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.