Monday, July 9

Mirchi Bajji with Anaheim Peppers

My brother came to visit me on this weekend from dallas and I made some of his favorite items. One of those is this Mirchi Bajji. Every one in our family just love mirchi bajji. Gokul Chat Bhandar's, Cut Mirchi is spicy treat to every one in Hyderabad. With little garnish it can be just heaven on earth eating the spicy yummy mirchi bajji.

I made them with Anaheim peppers.Anaheim peppers are moderately hot. On the scale of 1 to 10 it is rated 3 with respect to their hotness. The Anaheim chile varies from light green to dark green to red and grows to between 6 and 10 inches (15–25cm) long and 1 to 2 inches (2.5–5cm) around. Anaheim peppers are available in grocery stores in the produce section.

Ingredients:

6 Anaheim Peppers

For stuffing:
3/4 cup Sesame Seeds
1 lemon sized tamarind
1/2 tsp ajwain seeds
salt as per taste

For coating:
1 1/2 cups Chick pea flour (sanaga pindi/besan)
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
a pinch soda bi-carb
Salt as per taste

1. Roast the sesame seeds for 2 to 3 min. Let it cool.

2. Extract the tamarind pulp by soaking it in some water. Make a paste out of the sesame seeds, ajwain, tamarind pulp and salt.

3. Slit the the Anaheim peppers length wise on one side. Open and remove the seeds carefully.

4. Stuff the paste into them.


5. Mix the chickpea flour, red chilli powder, turmeric powder, salt and soda bi-card, with some warm water to a thick batter. Take care that the batter is not too pouring and not too thick. It should be in the right consistency to coat the peppers.

6. Heat enough oil to deep fry the peppers in a wide pan. Dip each pepper into the batter and put it into the hot oil. Fry on both sides for a min and take them out. After they cool for a minute, dip them back into the batter for second coating and deep fry them in the same hot oil on both sides until they are golden brown.

7. For garnishing, chop an onion finely, slit the bajji length wise and stuff the onion on top. Drizzle some lime juice on top. Sprinkle coriander, cumin powder on top, if you have you can sprinkle some kala namak along with coriander, cumin powder and bite into it. Enjoy........

This is going to JFI for August - Chillies hosted by our lovely doctor Nandita of Saffron Trail.

3 comments:

Asha said...

Looks great and very early and fab entry for JFI.I made these once with Banana peppers,believe me ,never again!;D
Poblanos are great to use for Bajjis too:))

Roopa said...

wow looks yum i love mirchi bhajji's. this weekend got to look out if i can find them. yours look fabulous.

Hima said...

Thanks asha, I just happened to make them at right time so that went to JFI.

Hi roopa, I agree and believe that there is no indian who don't like mirchi bajji. Am I exaggerating it??

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