Usha Upchar » Stuffed Mirchi Bajji

Stuffed Mirchi Bajji

Recipe Categories: Appetizer - vegetarian,Snacks

Posted by Usha on November 23rd, 2016

Preparation Time : 30 min Cooking Time : 15 min Serves : 4

Stuffed mirchi bajji or menasinakai bajji is a popular street food. Khara mandakki, menasinakai bajji/mirchi bajji, benne dosa are popular dishes in Davangere. Stuffed chilli bajji is an aromatic , crispy and very tasty snack. The chilli’s are stuffed with crushed jeera and salt, then dipped in bajji batter, deep fried until crisp and again stuffed with chopped onion, grated carrot and coriander leaves which makes a yummy snack to enjoy with a cup of tea.

Ingredients:

Bajji chilli (big chilies) – 8 no’s

Cumin – 1 tbs or as needed

Besan flour – 1 1/2 cup

Rice flour – 2 tsp

Asafoetida – 1/4 tsp

Chili powder – 1/2 tsp

Carom seeds – 1/4 tsp

Cooking soda – 1 pinch

Salt to taste

Oil to deep fry

For stuffing –

Onion – 1 or 2 no’s finely chopped

Carrot – 1 medium grated

Coriander – 1 small bunch

Fresh Lemon juice – few drops

Chat masala powder – 1 or 2 pinch optional

Method:

Rinse, pat dry the chili’s , slit the chilies in the center to a lengthwise and remove the seeds in it.

Crush cumin to a coarse powder mix little salt and keep ready

Stuff inside each chili’s and keep ready. Add besan flour, rice flour, chili powder, carom seeds, cooking soda, asafoetida, in a bowl, add water and mix it to a thick batter similar to dosa batter consistency. So while dipping the chili’s if you feel the batter is thin add flour and adjust the consistency.

Heat oil in a pan, when it is hot add 1 tbs of hot oil to the prepared batter and mix properly.

Dip each stuffed chili in the batter, so that the batter coats with the chili properly, drop it gently one by one in the hot oil.

Deep fry until it turns to golden brown and crisp, Once done drain the excess oil with a slotted spoon and put then on a kitchen tissue, allow it to cool.

Add finely chopped onion, grated carrot, chaat masala , a pinch of salt, chopped coriander and few drops of fresh lemon juice in a bowl, slit the prepared bajji’s in the center lengthwise, stuff the mixture.