Mirchi Bajji or mirchi pakoda is a favorite street snack of many Indians. Spicy and a little tangy, depending on who makes it, this hot snack makes you hunger for more. The chilli peppers used for these fritters are moderately hot or mild; if you are using the hot variety, you can remove some of the seeds before making the bajjis.
Cooking Time: 30-40 minutes
- 12-15 even-sized green fritter chillies (long, green chilli peppers)
- Vegetable oil for deep-frying
- 2 cups besan (chickpea flour)
- Baking soda, a pinch
- 1/2 tsp carom seeds (ajwain seeds), lightly crushed
- Salt to taste
- 1/4 tsp ajwain seeds
- 1 tsp tamarind paste
- Salt to taste
- In a medium bowl, combine the besan, baking soda, salt and ajwain seeds. Add enough water to make a tight paste. Add a little more water to make a thick but flowing batter.
- Make a small slit, about 1 1/2 inches long, (lengthwise), in each of the green chillies. Remove some of the seeds if want to reduce the heat.
- Put the tamarind paste in a bowl, add just a few drops of water and mix well. Take just a hint of this paste and brush it into the slits in the chillies. Add 3-4 ajwain seeds as well, and set aside.
- Heat oil in a deep frying pan. To check if the oil is hot enough, put a drop of the batter into the oil. The batter should rise to the top quickly.
- Dip the mirchi in the batter, making sure it’s coated on all sides, and gently drop it into the oil. Repeat with a few more. Fry until golden brown. Repeat with the remaining mirchi bajjis.
- Serve the mirchi bajjis hot with mint coriander chutney or just plain with some hot masala chai. For a tangier taste, make a slit in the bajji and add a little lime juice when eating.
If the mirchi bajjis are browning too quickly, reduce the heat to medium high.