Mirchiyon ke bhajiye, or stuffed deep fried chillies in a thick chickpea flour batter is a very common sight as a snack item loved my almost all Indians. Its one among the top rated street foods dear to every Bharatiya.
Mirch Bhajiye – Stuffed Deep fried Green Chillies
In this cold and chilly weather, I had prepared these as a snack. Actually I was missing Hyderabad so much and felt very nostalgic. It was necessary for me to have Mirch Bhajiye atleast once weekly, or even better more than that when I used to live in Hyderabad. My Ammi used to prepare them for us all, or we used to get them from the Chaat-Walas while shopping at Abids along with the chutneys they offer.
Slit Serrano chillies
I use serrano chillies for preparing these bhajiye, you can however use any kind of long fat and straight green chillies that you like.
Mirch Bhajiye – Stuffed Deep fried Green Chillies
Ingredients:
- Serrano chillies – 12, straight
- Oil for deep frying
- Roasted coconut paste (refer below for recipe) – 1/2 tsp
- Roasted groundnut paste (refer below for recipe) - 1/2 tsp
- Roasted Sesame seeds – 1/2 tsp
- Roasted Coriander powder (refer below for recipe) - 1/2 tsp
- Tamarind concentrate – 2 tbsp
- Salt – to taste
For the batter:
Besan Batter
- Chickpea flour/Besan – 300 gms
- Red chilli powder – 1 tsp
- Salt – to taste
- Ajwain – 1/2 tsp
- Water
Method:
- Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove the seeds from inside. (Be careful with your hands while you do this. Do not rub you eyes with your hands while doing this or else they will burn. When all the chillies are done, wash your hands well in warm soapy water)
- In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff the chillies with the prepared stuffing and keep aside.
- In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
- Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to cover them completely and slowly drp them into the hot oil. Deep dry until golden brown in color. Serve warm.
Suggested Accompaniments: Enjoy this snack along with any chutney of your wish.
For my convenience I stock up on a few roasted spice powders and pastes that usually last for almost a month or more. Heres how I prepare and store them.
Roasted Cumin and Coriander powders:
Dry roast cumin and coriander seeds seperately, let them cool down and powder them in a spice grinder until very fine. Store the seperately in small glass air tight jars.
Roasted Coconut paste:
Dry roast shredded coconut until golden brown and a beautiful aroma fills. In a grinder, add the roasted coconut and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store refrigerated in small glass air tight jars for future use.
Roasted Groundnut paste:
Dry roast split peanuts until golden brown and a beautiful aroma fills. In a grinder, add the roasted peanut halves and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store frozen in small glass air tight jars for future use.
Wishing every Indian a very Happy Republic Day. Mera Bharat Mahaan!
Luv,
Mona
