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Mirichi Bajji | Hyderabad Style Masala Mirchi bajji | Street Food

Street Food | vegetarian

  • Prep Time 10 Mins
  • Cook Time 30 Mins
  • Servings 8

Ingredients

  • For Tamarind Paste(Stuffing):
  • 2 tbsp Thick Tamarind Pulp (Extracted from 50gm Tamarind)
  • 1/2 tbsp Amchoor (Dry Mango) Powder
  • Salt (to taste)
  • 1/2 tbsp Red Chilli Powder
  • 1/2 tbsp Roasted Cumin Powder
  • For the Bajji:
  • 1.5 Cup Senagapindi (Besan)
  • 1 Cup Water
  • Salt (to taste)
  • 1/4 tbsp Cooking Soda
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ajwain (Carom seeds/ Vaamu)
  • 18 Green Chilli
  • Oil (For frying)
  • Chaat Masala (For sprinkling on top)
  • Onion (Finely Chopped) (to serving with bajji)

Instructions

  1. Take out a thick pulp out of 50 gms of well-soaked tamarind. Do not take out thin juice.
  2. Mix the other ingredients to prepare a thick paste for the stuffing.
  3. Wash the green chillies and cut off a bit at the edge. Slit the Chillies on one side and shake off or scoop out the seeds
  4. Smear the tamarind paste on the inside of the chillies from top to end.
  5. Mix Cooking Soda, Salt, Ginger-Garlic paste and Ajwain (crushed gently between palms) with the Besan
  6. Make a thick batter by adding water gradually. Beat it well for about 5 minutes.Take the Besan batter into a long tumbler or glass. It will be easier to dip the chilli into the batter in this way.
  7. When you dip the Chilli into the batter, twirl the chilli in the batter without touching the edges of the tumbler. This will help the chilli to get evenly coated with the batter. Slip the batter-coated chilli into the hot oil quickly. Fry on medium heat. After a while raise the flame and fry it crisp and brown. Drain well and take it out.
  8. Sprinkle Chaat Masala and a little fine-chopped onion over the Bajjis and serve hot. The Hyderabad Street-food style Mirchi Bajjis are ready.