If you’re a fan of Indian street food, you must have tasted the tangy and spicy Mirchi Bajji at least once. These crisp, fried green chilies stuffed with a delectable mix of spices are the perfect snack to satisfy your spicy cravings. Here, we'll guide you through the five simple steps to create this mouthwatering dish right in your kitchen.
Choosing the Right Chilies
The first step in making perfect Mirchi Bajji is to select the right type of green chili. Here’s what to look for:
- Size: Medium to large-sized chilies are ideal as they are easier to handle and stuff.
- Heat Level: While traditional Mirchi Bajji uses spicy chilies, you might prefer milder varieties if you’re not into heat.
- Freshness: Ensure the chilies are fresh and firm, not soft or shriveled, for the best texture after frying.
Choose chilies that can hold the stuffing well and offer a balance between heat and flavor.
Preparing the Chilies
After selecting your chilies, prepare them:
- Wash the chilies thoroughly under running water.
- Slit the chilies lengthwise, keeping the stem intact. This slit will help you to de-seed and stuff the chilies without breaking them.
- If you prefer less heat, gently remove the seeds using a spoon or a knife. Be careful not to split the chili completely.
Be cautious while handling chilies; consider wearing gloves if you’re sensitive to their heat.
Making the Stuffing
The stuffing is the soul of Mirchi Bajji. Here’s how to make it:
- Ingredients: Besan (gram flour), ajwain (carom seeds), tamarind paste, salt, and a mix of spices like red chili, coriander, cumin powders.
- Mix besan with just enough water to form a thick paste.
- Add the spices and tamarind paste to the mixture. Adjust to taste.
| Ingredient | Quantity |
|---|---|
| Besan | 1 cup |
| Red Chili Powder | 1 tsp |
| Ajwain | ½ tsp |
| Tamarind Paste | 1 tbsp |
| Salt | To taste |
Ensure the stuffing has a robust flavor profile to complement the chili’s heat.
Frying the Chilies
Now, let’s fry the stuffed chilies:
- Prepare a batter with besan, salt, and spices, thicker than pancake batter.
- Dip each stuffed chili into the batter, coating it evenly.
- Heat oil in a deep fryer or a kadai on medium heat. The oil should be hot but not smoking.
- Gently drop the chilies one by one into the hot oil. Fry until they turn golden brown.
Here’s a pro tip:
🍅 Note: To test if the oil is ready, drop a small amount of batter into it. If it fries up immediately, the oil is hot enough.
Serving Mirchi Bajji
The final step is serving your homemade Mirchi Bajji:
- Accompaniments: Serve with chopped onions, a squeeze of lemon, and perhaps some green chutney or tamarind sauce.
- Presentation: Arrange on a platter with garnishes to enhance the visual appeal.
- Enjoying: Pair it with a cool drink or even a cup of chai for the perfect street food experience at home.
In summary, mastering the art of making Mirchi Bajji at home involves selecting the right chilies, preparing them, crafting a flavorful stuffing, frying to perfection, and serving in an appealing manner. This dish not only satisfies the palate with its spicy kick but also indulges the senses with its aroma and visual appeal. With these simple steps, you can recreate this beloved Indian snack in your kitchen, ensuring your guests leave with a delighted palate and a request for the recipe.
Can Mirchi Bajji be made with different types of chilies?
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Yes, you can experiment with different chilies, but keep in mind the size and heat level you prefer for your Mirchi Bajji. Jalapeños or banana peppers can be interesting alternatives.
Is there a way to make Mirchi Bajji less spicy?
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To reduce the spiciness, you can remove most of the seeds from the chilies, choose less spicy varieties, or even mix the stuffing with yogurt to temper the heat.
How can I store leftover Mirchi Bajji?
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Store any leftover Mirchi Bajji in an airtight container in the refrigerator. They can be reheated in a toaster oven or a regular oven, but they are best enjoyed fresh.
