Preparation & cooking time – 1 hr
Serves – ……
Storage – 1 day
Cuisine – Andhra
Ingredients:
bujji mirchi(chillies) – 10 or 15 chillies
Besan flour (senaga pindi)-2 cups
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp
How to make:
1.First take chillies make vertical slit in the middle of chillies on one side with sharp knife. Keep the ends intact and keep aside.
2.Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the ajwain filling nice and evenly one by one and keep them aside on a plate.
3.Preparing the filling stuff to fill mirchi bajji:
Ingredients:
Besan (senaga pindi or gram flour ) - 1 cup
Carom seeds (ajwain or vamu) – 1 ½ tbsp
Mix both of them and fill the gap with the above filling nice and evenly one by one and keep them aside on a plate.
4.Take a bowl and add besan,riceflour,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
5.Take a pan with oil .Heat the oil on medium-high. One by one dip the stuffed chillies in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
6.Now very tasty and delicious mirchi bajji is ready to eat…
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