This weekend, we carry you one other tempting recipe for a deep-fried snack: mirchi bajjis. This is greater than only a mirchi pakora. Mirchi bajjis are a special form of stuffed pakora. If you have not tried it earlier than, you’ll discover that this snack does not have stuffing enclosed inside bread, like different sorts of pakoras. Rather, mirchi bajjis are made by frying huge inexperienced chillies full of a tangy paste and topped with flavoured onions. Sounds fabulous, does not it? If you’re keen on spicy meals, this dish is ideal for you. If you’ll be able to’t deal with warmth, we advocate sticking to common pakoras or, you’ll be able to select to be adventurous and check your limits with this bajji!

Chilli Pakora vs Mirchi Bajji

There are many alternative variations of chilli or mirchi pakoda. It is often made by stuffing huge inexperienced chillies with a particular masala or a veggie stuffing product of potatoes. The pakora batter is made utilizing besan and a variety of spices. Mirchi Bajji has a tamarind flavour in its stuffing that units it aside. This tangy and calmly candy ingredient makes this snack even tastier. Although you’ll be able to coat mirchi bajji in a basic pakora batter, many recipes use an unflavoured batter for these bajjis. This helps steadiness the extent of spice. These bajjis may be ready in lower than half an hour. Check out our recipe beneath.

(Also Read: This Stuffed Mirchi Ka Achar Lasts For One Whole Year)

_{Stuffed huge inexperienced chillies are deep fried in a spicy batter. Photo Credit: iStock}

How To Make Mirchi Bajji At Home | Easy Mirchi Bajji Recipe

There are two components to this recipe: getting ready the stuffing and making the mirchi bajjis. Remember that you need to use giant, thick chillies like Bhavnagri chillies or Bullhorn chillies to make these bajjis. Small inexperienced chillies must be averted, as they will not accommodate the filling.

1. To make the filling, grind tamarind, coriander powder, coconut powder, ajwain, salt and brown sugar. You have to get a thick paste-like consistency.
2. For the bajjis, slit the chillies lengthwise and take away their seeds. In a vessel on low flame, boil them with salt till softened after which drain out the water.
3. Add the stuffing paste contained in the slits after which dip your entire chilli in a besan-water batter combination.
4. Deep-fry the chillies till golden brown. Serve scorching and sprinkle some chaat masala on high of the bajjis.

People typically add chopped onions into the slit after frying. If you wish to pack some further warmth, you’ll be able to combine these onions with lemon juice, chilli powder and different spices earlier than you add them on high of the bajjis.

Click here for the complete recipe and ingredient record for Mirchi Bajjis.

About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she will not be blissfully considering her subsequent meal, she enjoys studying novels and roaming across the metropolis.