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My second recipe for this month regional recipes theme is a very popular snack recipe from Andhra cuisine. I never saw a single person who dosen't like mirchi bajji in Andhra pradesh. Mirapakaya bajji and punugulu are the favorite tea time snacks in Andhra pradesh. Specially in Vijayawada you can find a mirchi bajji shop in every corner. Near by my house there is a tiffin center (we call this bajji shops as tiffin centers). This tiffin center will start at 6 A.M. for morning breakfast they have idli, Atlu (dosa, these dosas are not like hotel dosa crisp and golden color, but soft and spongy dosas,) and pesrattu. For evening tiffin you can find this mirchi bajji's and punugulu with coconut chutney and ginger chutney. All the time this tiffin center will be filled with crowd and you have to wait for at least for 10 minutes to get your batch of bajji and punuguku.So I am going to post that favorite snack from Andhra cuisine.
Lrt's check the recipe
INGREDIENTS:--
Green chillies ---- 10 Any big variety mirchis
Besan (chick pea flour, sengapindi)
Salt to taste
Red chilli powder --- 1/2 tea sp
Baking powder – 1 pinch
Water for making batter
Oil for deep frying
Onion --- 1/2 cup finely chopped
Lemon --- 1 no.
FOR FILLING:--
Vaamu (ajwain, carom seeds) --- 1 tea sp
Putnalu (fried gram, daliya) --- 1/4 cup
Salt to taste
Tamarind paste --- 1 tea sp
Water --- 2 teasp to mix the filling
Asafoetida --- a big pinch (optional)
METHOD:---
1. Dry roast vaamu(ajwain), don't over roast just heat them remove and set a side now heat fried gram also a little bit and add to vaamu, grind these two with a little salt in to a fine powder.
2. Add tamarind paste and little water to make thick paste and set a side.
3. Now slit the green chilli its entire length and remove seeds.
4. Take vaamu and fried gram mixture and stuff this mixture in to green chillies.
5. In the mean while make a batter with chick pea flour, salt to taste , red chili powder, and baking powder then add water and make a batter like fitters batter or thick dosa batter.
6. Heat oil in a deep frying pan, now dip the stuffed chilies in this batter and slowly drop them in to hot oil and fry till nice golden color.
7. Remove from oil and set a side to cool a bit so that you can hold them to slit again.
8. Now slit the mirchi bajji length wise again and stuff with finely chopped onion and sprinkle witha few drops of lemon juise.
Serve this Andhra special mirapakaya bajji (mirchi bajji) witha hot cup of tea or coffee...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66
Lrt's check the recipe
INGREDIENTS:--
Green chillies ---- 10 Any big variety mirchis
Besan (chick pea flour, sengapindi)
Salt to taste
Red chilli powder --- 1/2 tea sp
Baking powder – 1 pinch
Water for making batter
Oil for deep frying
Onion --- 1/2 cup finely chopped
Lemon --- 1 no.
FOR FILLING:--
Vaamu (ajwain, carom seeds) --- 1 tea sp
Putnalu (fried gram, daliya) --- 1/4 cup
Salt to taste
Tamarind paste --- 1 tea sp
Water --- 2 teasp to mix the filling
Asafoetida --- a big pinch (optional)
METHOD:---
1. Dry roast vaamu(ajwain), don't over roast just heat them remove and set a side now heat fried gram also a little bit and add to vaamu, grind these two with a little salt in to a fine powder.
2. Add tamarind paste and little water to make thick paste and set a side.
3. Now slit the green chilli its entire length and remove seeds.
4. Take vaamu and fried gram mixture and stuff this mixture in to green chillies.
5. In the mean while make a batter with chick pea flour, salt to taste , red chili powder, and baking powder then add water and make a batter like fitters batter or thick dosa batter.
6. Heat oil in a deep frying pan, now dip the stuffed chilies in this batter and slowly drop them in to hot oil and fry till nice golden color.
7. Remove from oil and set a side to cool a bit so that you can hold them to slit again.
8. Now slit the mirchi bajji length wise again and stuff with finely chopped onion and sprinkle witha few drops of lemon juise.
Serve this Andhra special mirapakaya bajji (mirchi bajji) witha hot cup of tea or coffee...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66
8 comments:
I have tried this one with jalapenos. They are already hot and when stuffed with other ingredients OMG!!!! But still I loved it. I need to try this with shimla mirch.
That one is surely a crowd pleaser!..and yes my folks like it with onions and masala..
My all time favorite Padma. Love to finish all the bajjilu right now as its pouring cats and dogs outside. They are tempting me to make some now.
Just drooling....Who can say no to such scrumptious & spicy mirchi vada..must try it.
my all time favourite. just need a hot cup of tea with it. Just a note of warning. I have seen that when oily items are spread on newspapers, the printing ink sticks to the dishes. So better to avoid newspapers here.
@ Ruchi Indu I know that so well that we should not use newspaper,that is for my picture I wanted to give my picture a real street food look so just for picture I used it. Not only me now a days every one know that we should not use newspaper to spread oily food.
Omg, this is a killer deepfried beauties,am drooling here rite now.
OMG my mouth's watering just by looking at your mirchi bajji and thinking of them. I miss them a lot here.
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