Crispy Mirchi Bhajji (North Karnataka)

              CRISPY MIRCHI BHAJJI

Preparation time: 5 minutes

Cooking time: 10 minutes

Cuisine: North Karnataka

Course: Starters

Ingredients

Green Chillies (Bajji Chillies)   10-12 no's

Besan/Chickpea flour              1½ cup

Fried gram flour                        2 Tbsp

Salt                                             To taste

Carom seed's                             ½ tsp

Coriander powder                     ½ tsp

Baking soda                               pinch

Chilli powder (optional)            ½ tsp

Hot oil                                         1 Tbsp

Water                                         as required

Oil                                              for deep fry

Tamarind                                   small piece

For Filling (optional)

Cumin powder                            ½ tsp

Carom seed's (crushed)            ½ tsp

Salt                                               ½ tsp

Method

In a mixing bowl sieve chickpea flour and add fried gram flour, salt, carom seed's, coriander powder, baking soda, chilli powder if required and combine all together. Now add 1 Tbsp of oil and small quantity of water to form a batter which is not too runny and keep it aside.

On the other hand remove the edge of the chillies and slit to open the chillies to remove excess seed's. 

For filling in a small cup add all the filling ingredients and using your fingers fill it with very small quantities and keep it ready for deep fry

Note: filling should be made only when you remove excess seed's inside green chillies.

In a kadai add required amount of oil and keep it in Medium flame. When the oil is hot add a piece of tamarind and remove it after 15 seconds (so the bhajji's will not absorb excess oil) now coat the ready chillies with batter on the slit side and with excess batter on the sides and leave it to the hot oil. (Do not over fill as the temperature of oil drops) when the required number of chillies are left Lower the flame and let it cook both side's till the bubbles disappear and remove to a plate and repeat the same for 2nd batch. When the second batch is done remove it and leave the first batch for 2nd deep frying and cook in low flame till its golden brown in color (2nd fry is done for crispiness and 1st for cooking) and remove. This method helps the Bhajji to retain it's crispiness even after 2 hours of cooking. Best served with GIRMIT 

Video  click here

GIRMIT recipe Click here