Mirchi Bajji with Masala or Masala mirchi Bajji or Mirapakaya Bajjilu

March 2, 2008 at 3:37 am 12 comments


mirchi-1.jpg

Mirchi (special mirchi bajji mirchi) : 10 to 12
Sesame seeds : 1 1/2 to 2 table spoons
Dried coconut powder ; 1 table spoon
Coriander seeds : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Salt to taste
Tamarind juice : 2 table spoons
Gram flour : 2 cups
Rice flour : 1/4 cup
Baking soda : A pinch
Vegetable oil : oil to deep frying

mirchi-1-1.jpg

Preparation

1. Roast sesame seeds, coriander seeds.

2. Take sesame seeds, coriander leaves, coconut powder, cumin seeds, salt in a jar and grind in to smooth powder, add tamarind juice. Mix well and keep in aside.

3. Wash and dry them green chilli, cut the bottom end and make a slit length wise in the middle with a knife or a spoon and remove seeds.

mirchiin-boiled-water-2.jpg

4. Put the chillies in the salted boiled water for 30 seconds. This will reduce little spiciness of the mirchi.

5. Stuff the mirchi with above mirchi masala.

mirchi-batter.jpg

Preparation of the batter:

6. Make besan batter by mixing gram flour, rice flour, 1/2 tea spoon salt and baking powder in a bowl, add water and prepare thick batter.

mirchi-with-kadai.jpg

7. Heat oil in a deep bottomed kadai, once the oil is hot, dip the mirchi bajjis in batter one by one and gently drop from the sides of kadai and fry until light golden color. Remove it. Let it cool for few seconds. Again put the mirchi bajji in the hot oil to get golden color, remove from the oil, let it cool for a minute to get the real taste.

Serve with onion slices(chopped the onion and mix with salt and lemon juice). This is a favourite evening snack in Andra.

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Entry filed under: Breakfasts, Evening snacks. Tags: .

Tomato pickle or Tomato nilava pachadi Pesarattu with Upma, or Moong Beans Pesarattu with upma

12 Comments Add your own

  • 1. deepu  |  March 25, 2008 at 8:49 am

    one doubt i dont want to use besan flour. is there any substitute for besan

    Reply
  • 2. tehmina  |  June 19, 2008 at 1:56 pm

    woh: lipsmacking mirchi ,great taste,will try ur method get back to u with my results
    thanks

    Reply
  • 3. Sahiti  |  July 9, 2008 at 5:30 pm

    Hi,
    Thanks for your wonderful recipe. I tried it today and it worked great and we enjoyed a lot. Please keep posting such tasty recipes.

    Regards
    Sahiti

    Reply
  • 4. Craig  |  August 24, 2008 at 11:58 am

    A guy brought a bunch of these into work that his wife had made from locally grown hot peppers – they were great – this recipe looks similar and I’m going to try it, since she would not give me the recipe. :)

    Reply
  • 5. ravi  |  December 4, 2008 at 1:41 am

    thanks for the steps. Today i tried and it came very good.. perfect..yammi.. FYI, it gave the Hyderabadi bandi taste.

    Thanks for the recipe.

    Reply
  • 6. ravi  |  December 4, 2008 at 1:42 am

    thanks for the steps. Today i tried and it came out very good.. perfect..yammi.. FYI, it gave the Hyderabadi bandi taste.

    Thanks for the recipe.

    Reply
  • 7. Pappu  |  April 20, 2009 at 10:12 am

    Thanks a lot for the steps.. I tried it today n i got a gud taste… I felt like eating fud at home.. but am in sydney.. n i hope u post gud taste reciepes..

    Reply
  • 8. Andhratreat  |  July 18, 2009 at 4:42 pm

    wow….really good

    Reply
  • 9. kishore  |  January 4, 2010 at 12:21 pm

    good recipie but one suggestion.instead of coriander n cumin seeds u can use vaaamu to stuff inside the bajji.good for the dijestion.
    note;dont drink water immidiately after eating bajjis.wait for few minutes.thank you.

    Reply
  • 10. kishi  |  January 11, 2010 at 8:57 am

    hai nice recipe

    Reply
  • 11. surekha  |  February 7, 2011 at 3:25 pm

    hai aunty .mirchi bajji try chesanu super ga vachindi .

    Reply
  • 12. raju  |  September 8, 2012 at 8:28 am

    wow. its nic taste, i tried it

    Reply

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