Mirapakaya Bajji Street Style
Craving for something crispy, deep-fried to go with your cup of tea? Look no further than Mirapakaya Bajji. These green and gold chilli fritters make a crunchy flavour-packed snack. So crisp, filling and totally addictive.
Servings: 6
Calories: 311kcal
Ingredients
- 12 green long chillies
- 2 cups gram flour besan
- 1 cup rice flour
- ½ tsp turmeric powder
- 2 tsp Kashmiri lal mirch
- A pinch of asafoetida
- 2 tsp salt
- 1 tsp ajwain
- 1/8 tsp cooking soda optional
- 1 ¾ cup water
- Oil for deep frying
For peanut masala stuffing:
- 1 medium onion finely chopped
- 1 green chilli finely chopped
- 1/8 th tsp salt
- 2 tbsp coriander leaves chopped
- 4 tbsp peanuts
- 1 tsp lemon juice
Instructions
- Rinse the large green chillies well and pat them dry. Keep aside.
- Sieve besan and rice flour. Transfer them into a mixing bowl. Add salt, turmeric, red chilli powder, ajwain, hing and cooking soda. Mix well.
- Slowly add water and blend into a thick batter. Keep aside.
- Heat oil for deep-frying in a wide kadai.
- Hold the green chilies by the stem and dip them in the batter. Ensure they are evenly coated.
- Gently place the batter-coated mirchis in the hot oil and fry over medium heat.
- Once the underside of the chillies turns a golden brown, gently flip them over and fry on the other side. Keep turning them over a couple of times till the mirchi bajjis are uniformly browned.
- Remove the crisp and golden brown mirapakaya bajjis with a slotted spoon and place them over paper towels to absorb the excess oil.
- Repeat the same steps with the remaining bajjis. Keep aside.
- Drop raw peanuts into the same oil and fry to a golden brown. Remove and keep aside.
- Finely chop the green chilli, onion and coriander leaves. Place them in a small bowl and put in the fried peanuts. Season with salt. Add a little lemon juice and mix all the stuffing ingredients well.
- Now slit each fried green chilli vertically and place a little stuffing into each of them.
- Serve crispy Andhra Mirapakaya Bajji stuffed with peanut masala with a piping hot cup of tea.