Monday, 20 February 2012


Mirchi Bajji

Gram flour (Besan) 1 cup
Rice flour 2 -3 tsp
Red Chilli Powder 1 - 3  tsp ( as per your taste )
Turmeric tsp a pinch 
Baking Soda 1/8 tsp.
Lemon juice 1tsp
Salt to taste
Asafoetida 2 pinches  ( Optional)
ajinamoto a pinch (Optional )
Oil for deep frying
big green chillies ( Bajji Chillies ) - 10 - 15
jeera poeder - 1 tsp 
coriender powder - 2 tsp
lime juice - 2 tsp

1.  First mix together Gram flour, rice flour, baking soda, red chilli powder, ajinamoto, Asafoetida  , salt, 2 - 3 tsb of hot oil and water to dosa batter consistency- . Set aside for at least 20 min .
2.  Now make a slit in each chilli, lengthwise. Do not remove the stalk. If the chillies are too hot,     deseed them with the back of a spoon handle.
3.  Mix the lemon juice, cumin coriander powders and a little salt.
4.  Fill the chilli slits with this mixture. ( If you like you can put finely chopped onions with this paste. ... this can be done without putting any paste into the chilly)
5.  Dip the stuffed chillies in this batter. Take care to see that the batter is fully thickly adhered to the chilli surface.
6.  Deep fry in the oil till golden color. Pat them dry on a paper towel.
7.  Serve hot with chutney or sauce or with girmit 

Note : you can skip step 3 and 4 bajji tastes good even without the filling too

Warm Regards: Chef Lavanya Rajesh