If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
Mirchi Bajjis or Anaheim pepper Bajjis are one of the most popular street snacks from Karnataka, India. These are basically Split Anaheim peppers stuffed with chopped onion and spices, dipped in a besan batter and deep-fried till crisp. These are absolutely yummy and served hot with green chutney.
Right from childhood, I have such fond memories associated with this dish as these were such a special treat for us to have on the weekend evenings which my mom prepared at home along with Churmuri which is the best combo.
The chilies/Anaheim peppers are basically long and are not too hot/spicy. That is the reason these are used in making the bajjis. But definitely, they have a distinct flavor which is enhanced when deep-fried.
There are so many varieties of this bajji prepared differently in each state of India. All the varieties taste equally good! Here I have made a simple stuffing of chopped onions and spices. These can be made quickly when the guests come over or for a party if you have the peppers in hand.
With minimal efforts and ingredients, you can make these mouthwatering snacks and relish on days when you want a change from the regular snacks.
Let's dive into the recipe:
INGREDIENTS:
For the stuffing
Onion chopped 1/2 big
Coriander leaves chopped handful
Chat masala 1/4 tsp
Garam masala 1/4 tsp
Coriander powder 1/4 tsp
Red chili powder 1/4 tsp
Salt to taste
For the batter:
Chickpea flour/Besan 11/2 cups
Rice flour 1/4 cup
Carom seeds 1/2 tsp
Red chili powder 1/2 tsp
Asafoetida 1 pinch
Baking Soda 1/8 tsp
Turmeric powder 1/2 tsp
Salt as per taste
Hot oil 2tsp
Water as needed
Oil for frying
Chopped onion and coriander for Garnishing
INSTRUCTION:
1. Rinse the peppers in water and pat dry.
2. Make a slit in between the pepper on one side. Do Keep the stems on the peppers.
3. To make the filling, add all the ingredients mentioned under the STUFFING to a bowl and mix well.
4. With a small spoon, stuff each of the slit peppers with the stuffing. Keep aside.
4.Heat oil in a kadhai/pan.
5. To make the batter, In a wide bowl or vessel, add Rice flour, chickpea flour, salt, carom seeds, turmeric powder, red chili powder, salt, asafoetida, baking soda and mix well.
5. Now add hot oil, and water in parts and whisk thoroughly to make a thick and smooth batter. Water quantity depends on the quality of Besan. You may need less or more.
6. Now for frying, test a tiny portion of the dough in the oil to check the hotness. If the better come to the top of oil, it means it's ready for frying. If it stays at the bottom, then wait for a while for the oil to become hot.
7. Now hold the Pepper stem in your hand and place it in the batter.
8. Coat it well with the batter evenly.
9. Now place the pepper gently in the hot oil. Let it fry on one side. Then flip it on to the other side gently.
10. Let it fry evenly and once you see a nice brown color. Transfer it to a plate or container lined with a paper napkin.
10. Continue frying all other peppers following the same steps.
11. Now bajjis are ready to be served with green coconut chutney.
I hope you will relish these amazing Mirchi bajjis with friends and family. Do connect with me on Instagram. My Instagram handle is @archanasvegfoodchronicles.Also do comment on your feedback in the comments section below.
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