Bajji/Bhajia and Pakodi/Pakora (also called fritters) are two famous street foods in South India. They were in the starters list in most of the Indian restaurant menus. We can do various types of Pakora and Bhajia like Vegetable Pakora, Cabbage Pakora (Cabbage fritters), Chicken Pakora, Onion Bhajia, Plantain Bhajia, Egg plant Bhajia, Tomato Bhajia…… in which Chilli Bhajia and Onion Pakora are the basic and easy to prepare for a delicious snack or starter.
Lets see the Preparation of Chilli Fritters/Chilli Bhajia/Mirapakaya Bajji/Mirchi Bajji
Ingredients for chilli stuffing:
- Green chillies – 10 numbers
- Gram flour – 2 cups
- Salt to taste
- Chilli Powder – 1/4 tbsp
- Rice flour – 3 tbsp
- Ajwan seeds/Carom seeds – 1 tbsp
- Baking powder – 1/4 tsp
- Water to mix the batter
- Oil for deep frying
- Tamarind paste – 1/4 tbsp
Ingredients for Bhajia stuffing:
- One big red onion (chopped)
- A pinch of salt
- One lemon juice
How to make Chillies and Tamarind mixture ready for Chilli Fritters:
- Wash the bhajiya chillies and slowly make a slit lengthwise and remove the seeds.
slit chillies
- Stuff the chillies with tamarind mixture:
- Tamarind Mixture: Ground the Carom seeds into a powder and mix it with salt, tamarind paste, 1 tbsp of Gram flour and chilli seeds that you removed before (for extra hot). Add little bit water and make a thick paste for stuffing.
- Stuff the chillies with the above mixture.
stuffed chillies with tamarind mixture
How to make Chilli Fritters/Chilli Bhajia/Mirapakaya Bajji:
- Mix gram flour/chick pea flour/besan flour, salt, chilli powder, baking powder, rice flour in a bowl.
- Add water slowly into the bowl and make a batter in a right consistency with a spatula or by hand (the right consistency is the batter should not be thick nor like a liquid).
- Heat oil in a frying pan and leave a drop of batter into the oil to test the hotness of oil, When you drop a chilli it should sink and then float on the oil.
- Now dip the stuffed chillies in the batter in order to coat all the chilli with the batter and then drop the coated stuffed chilli in hot oil one after another and fry the bhajias till golden brown colour.
- Transfer them on to the tissue to remove the excess oil.
- Dip the bhajias into the batter (for second coat) and again drop them in hot oil.
- Deep fry and transfer them on to a tissue paper.
chilli bhajia is ready to eat - Tasty and mouth watering mirchi bajji is ready.
- You can have the bhajias when they were hot or stuff the bhajias with onion mixture.
Stuffed Chilli Fritters/Chilli Bhajia/Mirapakaya Bajji:
- Onion Mixture: Mix chopped onion, salt, peanuts, cilantro leaves and a tbsp of lemon juice.
- Now make a slit lengthwise and stuff the mirchi bajji/Bhajia/chilli fritters with the above onion mixture and sprinkle the lemon juice on the bajji’s.
onion stuffed chillies
It‘s quite in here! Why not leave a response?