Mirapakaya Bajji is a street food variety from the Andhra Cuisine – very tempting, tasty and delicious snack. It adopts a very interesting way of making this Bajji – Green Chilli is stuffed with a tangy spice mix first. It is dipped in Besan batter and fried. And then the fried Chilli is stuffed again with a tangy and spiced Onion stuffing and served. There are different types of stuffing used and I have used a simple commonly used stuffing. The idea came when we tasted it in an Andhra restaurant. Try making this in the home kitchen . Everyone will love it.
Long Green Chillies (Bajji Milagai) – 200 Gms (10 to 12 in numbers)
Oil – for deep frying
For the stuffing:
Roasted Channa Dal – ½ cup
Red Chilli Powder – 1 pinch
Cumin Seeds – ½ tsp
Carrom Seeds – ½ tsp
Salt – one pinch
Imli Paste – ¼ spoon mixed with some water
For the Mirchi Bajji Batter:
Gram Flour (Besan) – 1.5 cups
Rice Flour – 2 tbsp
Carrom Seeds – ¼ tsp
Cumin Powder – ¼ tsp
Asafoetida – 1 pinch
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 pinch
Salt – to suit taste
Baking Soda – ¼ tsp
Water – as required
For the stuffing 2 for fried Mirchi Bajji:
Medium Sized Onion – 1 (finely chopped)
Coriander Leaves – 1 tbsp (finely chopped)
Red Chilli Powder – 1 small pinch
Salt – as required
Lemon Juice – ½ tsp
Rinse the Green Chillies very well in water. Wipe them dry – each one separately.
Slit each Green Chilli with a small knife. Keep the stem intact. Remove the seeds and the pith and discard.
Take all the ingredients in the “For the stuffing” column in a mixer jar except the Salt and Imli paste. Blend them to a fine powder. Transfer the powder to a small bowl.
Add the Imli paste with the water and Salt. Mix well to make a semi thick paste. If required, you may add water to make it semi thick paste. Stuff this into the slit Green Chilli.
Take the Besan and Rice Flour in a mixing bowl. Add Carrom and Cumin Seeds. Add Asafoetida, Turmeric Powder, Red Chilli Powder, Salt and Baking Soda. Mix and combine them very well. Now, add water gradually, mix and make a smooth and medium thick batter.
Heat the Oil for deep frying in a Kadai. Drop a drop of the batter to check the heat of the Oil. The batter should come up steadily and gradually. If it comes up immediately, it means that the Oil is very hot. If it does not rise at all, the Oil is not hot enough. In both the case, adjust the flame and make the Oil to heat to the required level.
Hold the stuffed Green Chilli in its stem, dip into the batter and coat evenly with the batter. Drop the coated Chilli into the hot Oil gently taking care not to splash the Oil. Drop them one by one. Do not overcrowd the Oil.
Fry it in medium flame. When one side of the Bajji is fried light golden, flip each Bajji gently and continue to fry the other side for 2 minutes..
Flip them a couple of times and fry both sides evenly, golden and crisp. Transfer them to a kitchen paper towel so that excess Oil is absorbed by the paper. Fry the remaining Chillies same way.
In between, take all the ingredients under the heading “For the stuffing 2 for fried Mirchi Bajji” in a mixing bowl. Mix very well.
When the fried Bajji is still hot, slit it with a small knife and stuff this stuffing 2 into it with a spoon.
The tasty delicious Andhra Mirapakaya Bajji is ready. Serve it hot. Enjoy with a cup of coffee or tea.