Do you remember the friends we visited for dinner in my German Chocolate Cake post. They are a sweet couple and the dinner was super awesome. Now, DH and spicy foods are two entities who cannot be separate. And needless to say when they made Andhra-style Mirapakaya bajji for appetizers, he was in cloud nine. Seeing how much he loved the bajji, I duly asked for the recipe and they were happy to share.
Ingredients:
Serves - 5
Serrano Peppers / Bajji Milagai - 10 (Choose the light colored ones and definitely stay away from the dark ones)
Besan / Chickpea flour - 2 cups
Rice flour - 1/3 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp or to taste
Salt - to taste
Baking soda - a big pinch
Asafoetida - a pinch
Water - as needed
Oil - for deep frying
For the Stuffing:
Tamarind paste - 2 tbsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Method:
Using a small paring knife, carefully slit the peppers on one side with the stem intact. Use the knife or a sharp spoon to scrape out all the seeds. Set the peppers aside and wash your hands with soap and water. Mix the ingredients for stuffing and place about 1/2 tsp of of it in each pepper. Heat the oil for deep-frying. Meanwhile, mix the batter for bajji without any lumps. The batter should be of dripping consistency. Take the peppers by the stem and dip in the batter to coat all sides. Gently drop in the oil and cook in medium-high heat until golden brown. Remove from heat and serve with chopped onions and coconut chutney.
Linking this up to Nupur's What's with my Cuppa?; Birthday Party.
Serves - 5
Serrano Peppers / Bajji Milagai - 10 (Choose the light colored ones and definitely stay away from the dark ones)
Besan / Chickpea flour - 2 cups
Rice flour - 1/3 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp or to taste
Salt - to taste
Baking soda - a big pinch
Asafoetida - a pinch
Water - as needed
Oil - for deep frying
For the Stuffing:
Tamarind paste - 2 tbsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Method:
Using a small paring knife, carefully slit the peppers on one side with the stem intact. Use the knife or a sharp spoon to scrape out all the seeds. Set the peppers aside and wash your hands with soap and water. Mix the ingredients for stuffing and place about 1/2 tsp of of it in each pepper. Heat the oil for deep-frying. Meanwhile, mix the batter for bajji without any lumps. The batter should be of dripping consistency. Take the peppers by the stem and dip in the batter to coat all sides. Gently drop in the oil and cook in medium-high heat until golden brown. Remove from heat and serve with chopped onions and coconut chutney.
Linking this up to Nupur's What's with my Cuppa?; Birthday Party.
Aaaaw these bring back my college memories ...
ReplyDeleteHello Krithi Karthi..
ReplyDeleteI am neetu from hobbychef.in and a regular visitor of your blog. I really like your space and have learnt gud recipes too..
I would like to invite you to write guest post for me. If interested please visit the link below.
http://www.hobbychef.in/2013/10/invitations-to-write-guest-post.html
Regards,
Neetu
Bajji looks delicious! Never tried stuffed Molaga bajji..also Serrano peppers might be really hot I guess! Yellow chillies would be perfect! :)
ReplyDeleteSo tempting! Nice pics too.
ReplyDeleteCant resist, am just drooling over that milaga bajji..
ReplyDeletelooks wonderful deliciously done
ReplyDeletethis is 1 snack which i will never say no to....anytime anyday
ReplyDeleteCan't resist this one. A perfect one to match with a cup of tea. Thanks for linking this to my event. Looking for more wonderful recipes from you.
ReplyDeleteOn-going event: Dish it out: Coconut and sugar/salt.
Love this blog - photo's are so clear...really inspiring x
ReplyDeleteBesan and Rice powder ratio is different in millagai and paneer Bhajji’s. Why and what effect it will have in taste if more besan is used in Bhajji S?
ReplyDelete