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Saturday, September 6, 2014

Indian Mirchi Bonda/Mirchi Bajji/Mirapakaya bajji in simple way from Pakashala Indian Kitchen

Mirchi bujji.Mirchi Bonda/Mirapakaya bajji is pan india liked recipe,best snack item during monsoon (on any rainy day) relishing the hot mirchi bujji when there slight  drizzling outside is like "ahaa ,kaya taste hayi"iam giving simple way of cooking in my blog,please try and enjoy 

Ingredients:











For batter:
  • 12 Bajji Chillies (bajji mirapakayalu)
  • 1 cup besan (gram flour) 
  • 1/4 th cup(about 60 grams) maida (optional) 
  • 1/4 tsp   of soda bi carb
  • 1/2 tea spoon ajwain(carom seeds) vaamu in telugu language
  • 1.4 tsp turmeric
  • 1 tsp salt (or as per your taste)
  • 1/2 tsp Red chilli powder (optional)

For Frying 

3-4 cups of Edible oil.

For filling

  • 2 table spoons ajwain(carom seeds) Vaamu in telugu language
  • salt to taste
  •  lemon size tamarind soaked in warm water(de seeded and semi solid juice,not to be watery

Method 

1)Wash green chillies, drain and make slit length wise.  Remove the seeds. 















2)Make a smooth but thick batter of gram flour(besan) by adding ,turmeric salt, ajwain, sodium bi carbonate (cooking soda) and sufficient water.(maida optional for those who likes soft bujjies instead of crispy ones)













3)mix Ajwain(carom seeds,Salt,and semi solid tamarind pulp(de seeded) and blend them to paste in a blender/mixer













4)Now  Take each chilly and fill and gap with the stuffing and keep aside. (you can see in the above pic.)













5)Place kadai/wok on stove in medium flame Add edible oil to kadai 

6.Check the temp by adding a drop of batter to oil,if it spurs to top,now you are sure that the oil is ready for frying

7.Now dip the stuffed mirchi vertically(batter should be thick ,else batter will not stick to the mirchi)
 Reduce the flame 
8..Now place the batter coated Mirchi slowly and turn the flame to medium (do not over load the kadai,else the bujji will not fry properly)

9.stay at the stove slowly turn the mirchi up side down in oil













10.remove from the kadai and place them in bowl with tissue paper or news paper inside.this will absorb any axcess oil if any

Serve Hot with Tamato sauce or with chilli sauce,best snack during monsoon rainy season 




















Note :

1) cut the last ends of the mirchi while  sliting the Mirchi

2)Please apply coconut oil to your hands while silting and stuffing the mirchi to avoid burning,please wash your hands and be careful,keep away from your eyes. 

3)For those who wants to eat bulky bajji 
dip the semi fried mirchi bajji in thin batter again and fry again 

4)In Rajasthani Mirchi bonda (normally filling includes potatao also,but iam giving simple but tasty dish for you without this heavy filling)

5)For better results remove the semi fried bajji from flame and add again to oil after 2-3 minutes ,to get golden color.

6)Same mirchi  bajji can be made as onion stuffed mirchi,i will add in my next post

7)Same Mirchi bajji can be made to spicy chilli bullets,i will post shortly,please do watch.