Cut Mirchi Bhaji
Cut Mirchi Bajji.
Mirchi Bhaji is the famous chilli fritters made by deep frying chillies dipped in besan batter. Here, long fat thick skinned mild chillies (banana peppers, long green peppers, etc) are used to make the fritters. The fritters are then cut into bite sized pieces and double fried till golden brown. They are then stuffed with mint cilantro chutney and topped with chopped onion and spices.
Makes: around 6 Cut Mirchi Bajji for 1 Long Green Pepper.
Ingredients:
Long green peppers 1 – 2
Besan 3/4 Cup
Mint Coriander Chutney as required
Onion 1 Small
Roasted Peanuts 15 – 20
Red Chile Powder 1/2 tsp
Cilantro few sprigs
Salt to taste
Lemon Juice 1 tbsp
Soda bi Carb a big pinch
Oil for deep frying
Method of preparation:
Wash thoroughly green chiles / green peppers.
Peel and finely chop the onion.
Clean, remove hard stems and finely chop cilantro.
Heat oil in wok on medium high heat for deep frying, add few pinches of salt into it.
In a mixing bowl, add besan, salt and soda-bi-carb.
Add sufficient water to the besan mixture to make thick and smooth batter without any lumps.
You can test it by coating the back of the spoon with besan batter which doesn’t drip easily.
Dip the whole green chile in besan batter making sure the batter is coated on all the sides of the chilli.
Remove the dipped chilli from the mixing bowl and slowly drop into hot oil.
Repeat the same with other green chile (if using).
Fry on all sides until just cooked but not browned and remove the chilli fritters on to a kitchen napkin.
If the oil is smoking hot, reduce the heat a bit to avoid burning the green chiles.
Leave the mirchi bhaji until they are warm enough to handle.
Cut each chilli fritter into approximately 1 inch long cylinders.
Deep fry the cut chilli fritters again in medium hot oil for a minute or until they turn golden brown and crisp.
Remove the deep fried cut mirchi bhaji onto a kitchen napkin to absorb all the excess oil.
In a small bowl, mix thoroughly chopped onion, red chile powder, cilantro, salt.
At first, stuff each fried cut chilli fritter with two or more roasted peanuts.
Then stuff with quarter tsp of the green chutney and layer with a half a tsp of the prepared chopped onion.
Drizzle few drops of lemon juice on top of each stuffed cut mirchi bhaji.
Garnish the cut mirchi bhaji with finely chopped cilantro.
Serve cut mirchi bhaji as a snack with few wedges of lemon on the plate.
Notes: Make sure to choose fat and mild chillies for best results.
Suggestions: If the besan batter is too thick, the green chile doesn’t cook properly. If the besan batter is too thin, it doesn’t coat the green chile well. So make sure the besan batter is of right consistency.
Variations:Sprinkle a pinch of chaat masala or red chile powder and salt mixture on top of plantain fritter for extra spice.
Other Names: Mirchi Bajji, Mirchi Bhaji, Stuffed Cut Mirchi Bhaji, Stuffed Chilli Fritters.
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Stuffed Plantain Fritters
Aratikaya Bajji Masala.
Plantain fritters are made by dipping the sliced plantain in gram flour batter and deep frying them till golden color. Then the plantain fritters are stuffed with finely chopped onion and peanuts. Various spices are also mixed with the stuffing for heat. Finally lemon is squeezed to make the fritters little tangy.
Makes: 10 – 14 Stuffed Plantain Fritters.
Ingredients:
Plantain 1 Small
Besan 1 – 1 1/4 Cup
Onion 1
Roasted Peanuts 20 – 28
Red Chile Powder 1 tsp
Cilantro few sprigs
Salt to taste
Lemon 1
Soda bi Carb a big pinch
Oil for deep frying
Method of preparation:
Remove ends, remove thick outer skin and chop plantain into thin circles that hold their shape.
Make sure the circles are not too thin and soak them in cold water until required.
Peel and finely chop the onion.
Clean, remove hard stems and finely chop cilantro.
Halve the lemon and squeeze out the juice if you wish.
Heat oil in wok on medium high heat for deep frying, add few pinches of salt.
In a mixing bowl, add besan, salt and soda-bi-carb.
Add sufficient water little by little to make thick flowy batter almost having honey like consistency.
Dip each plantain circle in besan batter making sure the batter is coated on both the sides of the plantain.
Remove the dipped plantain circle from the mixing bowl and slowly drop into hot oil.
Plantain circle should sizzle once it hits hot oil else oil has not reached required temperature.
Repeat the same with other plantain circles until the surface of oil is full.
Fry on both sides until golden brown and remove the plantain fritters on to kitchen napkin.
If the oil is smoking hot, reduce the heat little bit and bring it back on after a while.
Once all the plantain circles are made into fritters, leave them until they are warm enough to handle.
Slit each of the fritter in the middle on one of the faces making sure not to cut them into half.
In a mixing bowl, mix thoroughly chopped onion, red chile powder, cilantro, salt.
At first, stuff each slitted plantain fritter with two or more roasted peanuts.
Then stuff the plantain fritters with spoonful of the prepared chopped onion mixture.
Squeeze few drops of lemon juice on top of each stuffed plantain fritter.
Sprinkle a pinch of red chile powder and little salt on top of plantain fritter for extra spice.
Serve stuffed plantain fritters as a snack with few wedges of lemon on the plate.
Notes:Make sure plantain fritters are fried properly before removing from heat.
Suggestions: If the fritters come out too thin and little hard, add another pinch of soda bi carb to the batter and try again.
Variations: Sprinkle chaat masala on top of the stuffed plantain fritters. You can also add red chile powder to the besan batter for extra spice.
Other Names: Stuffed Raw Banana Fritters, Barwan Kaccha Kela Bhajiya, Plantain Bhajia.
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