How to prepare Mirchi Bajjis

Mirchi Bajji is one of the popular street food found almost every where in South India especially in Andhra Mirchi Bajjis.  Andhra Mirchi Bajjis are very famous snack items. 

Mirchi Bajjis are very easy to prepare at home and is an excellent way to begin almost any special meal or they can be served as a light snack in the afternoons or during busy days.  Because we remove the middle thick white vein that carries the chilli seeds, these mirchi bajjis are very mild and not that hot at all.  Here is a simple method to prepare mirchi bajjis.

Ingredients to preparing the filling to stuff mirchi

1. Sesame seeds - 3 table spoons
2. DriedCoconut powder - 3 table spoons
3. Coriander seeds ( Dhania) - 1 tea spoon 
4. Salt - 1/4 tea spoon
5. Tamarind juice - 1 table spoon

 Take all these items in a blender and make a smooth paste without adding water.  Remove the paste and keep it in a cup.

Preparing the Mirchis

Now take some 15 to 20 straight healthy looking chillis.  Wash them and dry them with a towel.  Now make a vertical slit with a knife in the middle of the chilli on one side.  Insert the knife tip and pluck out the thick white vein which has the chilli seeds.  Normally it comes out easily with a sharp knife.  Prepare all the chillis in this way.  Now start stuffing. Fill the gap with sesame filling nicely and evenly one by one and keep all these chillis in a separate plate.

Prepare the batter to dip stuffed mirchis

You need the following items to prepare the batter.

• Besan ( Gram Flour) - 2 cups, sieved
• Rice flour - 1/4 cup, sieved
• Salt, cumin and ajwan ( Vaamu) - 1/2 tea spoon each

Take above items in a vessel and mix them.  Add water to prepare medium thick batter.

Making the Chilli Bajjis

Now take about 3 to 4 cups of peanut oil in a dep bottomed kadai.  Heat the oil on medium flame.  Dip the stuffed chillis one by one in the batter and gently drop them from sides of kadai into the hot oil and deep fry them till they turn golder color.  After that remove the fried mirchi bajjis and let them cool for a minute or two.  Serve these hot bajjis with some lime juice sprinkled and finely sliced onions and tomatoes on the side.