Street Food at Home: Mastering the Mirchi Bhajji Recipe
Today we're going to explore Mirchi Bajji, a unique tiffin and snack popular in Andhra Pradesh and Telangana, India.A traditional street snack in South India, Mirchi Bajji, also known as Guntur Mirapakaya Bajji, is spicy, deep-fried, and incredibly popular. This mirchi bajji's major ingredients are green chilies and gram flour (besan). This Andhra and Telangana Street Style Mirchi Bajji can be made in a variety of ways. you may have street style bajjis at home.
In the evening, we notice that there are mirchi bhajji stands on every street; the tea time would not be complete without them. Every student on my campus tastes the mirchi bhajji at a stand while we eat the food. There is a mirchi bhajji stall close to my hostel.
Review of Mirchi Bhajji:
Loved Indian street cuisine mirchi bhajji is a wonderful feast that never fails to entice the senses. Large green chilies are the star of this hot snack. Usually filled with a tart filling, they are dipped in a spiced chickpea batter and deep-fried until they are perfectly golden crisp.
Taste Profile:
A mirchi bhajji's flavor and heat come together harmoniously in the first bite. The savory filling, which is typically a combination of mashed potatoes, spices, and occasionally even cheese, nicely counterbalances the spicy bite from the chiles. The frying process produces an enticing crunch that contrasts with the soft pepper interior, while the chickpea batter provides a nutty richness.Feel:
One of the best things about this dish is the texture. Every taste is delightful as the crunchy exterior gives way to the soft, spicy filling. It's difficult to limit yourself to just one because the bhajji's interior is still warm and welcoming despite its golden and crispy outside.Serving Ideas:
To improve the whole experience, mirchi bhajji is frequently served with a side of tart tamarind chutney or refreshing yogurt sauce. The yogurt offers a cool contrast to the heat, while the chutney's acidity cuts through it.Preparation of Mirchi Bhajji
Ingredients
- For the Filling:
- 4-6 large green chilies (preferably long variety)
- 2 medium potatoes, boiled and mashed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander, chopped (optional)
- For the Batter:
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water (as needed)
- For Frying:
- Oil (for deep frying)
Instructions
Prepare the Chilies:
- Wash and dry the green chilies. Carefully slit them lengthwise without cutting through completely to create pockets for stuffing.
- Remove the seeds if you prefer a milder flavor.
Make the Filling:
- Heat a little oil in a pan. Add mustard and cumin seeds, and let them splutter.
- Add the mashed potatoes, turmeric, red chili powder, and salt. Mix well.
- Cook for a few minutes, stirring occasionally. Add chopped coriander if desired.
- Allow the mixture to cool slightly, then stuff it into the slit chilies.
Prepare the Batter:
- In a bowl, mix chickpea flour, rice flour, turmeric powder, red chili powder, and salt.
- Gradually add water to make a smooth batter that’s thick enough to coat the chilies.
Fry the Bhajji:
- Heat oil in a deep frying pan over medium heat.
- Dip each stuffed chili into the batter, ensuring it’s well coated, and carefully place it in the hot oil.
- Fry in batches until golden brown and crispy, turning occasionally for even cooking.
- Remove and drain on paper towels to absorb excess oil.
Serve:
- Serve hot with tamarind chutney or yogurt for dipping.
- Serve hot with tamarind chutney or yogurt for dipping.
Conclusion
With this preparation and an engaging blog title, you're all set to share the deliciousness of mirchi bhajji with your readers!