Mirchi bajji is a very popular street snack in India. Bajji are a kind of deep fried fritters and are often made at home to have it as a tea time snack especially during the monsoons or winters. To make mirchi bajji, green chilies are dipped in gram flour batter and crisp fried to perfection.
- 1 cup of chana dal / gram flour
- ½ tsp baking powder
- Salt to taste
- ½ tsp chilli powder
- ½ tsp turmeric powder
- ½ tsp ginger-garlic paste
- 1 tsp corn flour
- Oil for deep frying
|Prep Time||Cook Time||Total Time||Serves|
|5 min||15 min||20 min||2-3|
- Slit open and deseed the chilli and wash out the seeds in the running water.
- Heat oil in a kadai (to check if the oil is hot enough to fry the bajjis, drop a little batter into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the bajjis)
- Meanwhile mix gram flour, salt, chilli powder, turmeric powder, ginger garlic paste and pour about 2 tbsp of water at a time and make it into thick batter.
- Now add a tsp of corn flour and mix well to make your bajji extra crisp.
- Finally, add baking soda and mix (Do not whisk much).
- Once the oil is heated, reduce the flame to medium. Now dip the chilli in the bajji batter in such a way that the chilli is well coated with the batter on all sides.
- Then drop the chilli gently into the oil. Fry both sides until golden brown.
- Remove from oil and drain on a paper towel to absorb excess oil.
- Repeat the same process for the rest of the chillies.
- Enjoy hot mirchi bajji with a cup of steaming hot tea or coffee.
- If your chillies are too hard then deseed the chillies and apply salt inside to make it tender.
- Marinate it for more time in the refrigerator to reduce the spiciness.
- Squeeze a tsp of lemon juice over the slit chillies and keep aside for 10-15 min also helps in reducing spiciness.
- Adding a tsp of corn flour makes your bajji extra crisp.
- Always add baking soda at the end (just before dipping into oil). Otherwise your bajji will absorb more oil and turns out to be soggy.
- Fry the bajji in medium flame to make sure the bajjis are cooked from inside.
- To serve the bajjis after an hour or more and still keep the bajjis fresh and crispy; preheat the oven to 150º C and place the bajjis in middle rack. This helps to remain crisp and fresh for longer time.
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