Mirchi bajji/ Crispy Chilli bajji

-

Mirchi bajji: How to make crispy and spicy bajjis

Ingredients: 

Bajji chillies – 10 medium to big size 
Besan/ Chickpea flour – 1 cup 
Cooking soda – 1/3 tsp 
Chaat masala – optional 
Garam masala – 1 tsp 
Ginger garlic paste – 1 tsp 
Salt as per taste 
Oil for deep frying 



Instructions: 

      Make sure that you choose big and bit yellow/pale colored chillies for making bajjis. Otherwise, the green ones would be spicy and you may not enjoy the snack. Wash and pat dry the chillies. Cut them vertically into 2 pieces if they are big or you may use the whole chillies as is.

      In a bowl add besan/chickpea flour, salt, cooking soda, garam masala, ginger garlic paste, water and mix well. Make sure that there are no lumps. The mixture has to be prepared such that when you dip your finger into the batter, the batter has to stick to your finger coating it evenly. Let this batter be soaked for 20 minutes.  

     In a large deep frying pan, add sufficient oil and let it heat. Once the oil is heated, add the sliced chillies into the batter and make sure that they are coated well. Pick one by one and drop them in the oil. Flip them over and fry them evenly on both sides. When they start to slightly change the color, dish them out and place them in a container for cooling under room temperature. Meanwhile, follow the same steps and fry the remaining chillies. 

     Now, add the cooled chillies back into the deep frying pan and fry until they turn slightly brown. This is an important step which helps to get the right texture and crispiness to the chillie bajjis. Follow the same process and fry all the remaining chillies. Once done, dish them out and sprinkle some chat masala over the chillies. Serve them hot with masala tea. 

     Relish the spicy, hot bajjis for snacks or during gloomy weather. You’ll definitely love it. Try this out and share your experiences in the comments section. Enjoy!!

Comments

Post a Comment

Popular posts from this blog

Tomato Pickle

-
Image
Tomato Pickle Ingredients: Red tomatoes – 12 medium size Tamarind – 1 fistful, deveined and deseeded Garlic cloves – 20 medium to big size, peeled Red chilli powder – ¾ cup Fenugreek seeds – 1 tsp Mustard seeds – 3 tsp Cumin seeds – 2 tsp Rock Salt – ¾ cup Groundnut oil – ¾ cup Instructions: Wash the tomatoes in water to get rid of any dirt or dust. Take a kitchen towel and wipe them so that there is no trace of wetness. If required, dry them in room temperature for another 10 minutes. Finely chop all the tomatoes and add them into a big pan. Add rock salt and tamarind into it. Switch ON the flame and cook it on medium flame stirring occasionally. The tomatoes start to turn soft and mushy. Keep boiling until most of the liquid evaporates and the mixture starts to thicken. Keep stirring in order to prevent burning at the bottom of the pan. When the tomatoes are reduced to less than ¼ and isn’t easily slipping of the spatula, switch OFF the flame and allow it to cool. Once cooled, ad...
Read more

Crispy Potato chips

-
Image
Crispy Potato chips - Easy to make at home hot chips Ingredients:  Potato – 4 medium to big size  Chillie powder – 1 tsp  Salt – 1 tsp  Oil for deep frying Instructions:          Scrape the potato skin and wash it thoroughly. Thinly slice the potatoes in a slicer or slice them into thin round shapes using a knife.  Method 1: Place the thinly sliced potato pieces on a dry cloth so that the excess water is absorbed off. Heat the oil in a kadai. When the oil is super hot, add the potato slices and fry them evenly on both sides. Once they are fried well, dish them out to a container. Add salt and chillie powder as per your taste and toss the fried potato slices. Once cool, relish them sumptuously :)  Method 2: Boil water in a container. When the water starts boiling, add the potato slices and cover the lid. Switch off the flame and let it rest for 10 seconds. Drain the wa...
Read more

Shavige Uppittu hotel style with Tips

-
Image
Semiya bath/ Vermicelli: Easy and healthy breakfast or snack Ingredients:  Vermicelli/ Semiya – 2.5 cups  Carrots – 1 big size, chopped  Tomatoes – 1 big size, chopped  Red onion – 1 medium size, thinly sliced  Baby corn – 2 medium size, chopped  Fresh beans – 1/2 cup, diced  Fresh green peas – 1/4 cup  Cashew nuts – 7, split open  Green chillies – 4 medium size, vertically slit Dry red chillies – 3, broken into halves  Mustard seeds – 1 tsp  Cumin seeds – 1 tsp  Curry leaves – 2 sprigs  Coriander leaves – 1 small bunch for garnish  Salt as per taste  Oil for tempering  Instructions:         In a thick bottomed kadai, add vermicelli, 2 tablespoons of oil and stir fry the vermicelli until they slightly change the colour to brown. Dish it out to a plate and spread evenly so that the vermicelli cools down. In a bowl a...
Read more