Ingredients
- Long Green Chillies - 6, Bajji Mirchi
- Senagapindi/ Besan - 2 cups
- Rice flour - 2 tbsps
- Cooking Soda - a pinch
- Oma/ Ajwain - 1 tbsp
- Salt to taste
- Oil for deep frying
Preparation Method
For Batter
Take a vessel, mix besan, rice flour, water, salt and cooking soda.
The batter should be semi-liquid. Keep it aside.
Make a slit in the center of the chilli, so that it doesn’t split into half. Remove the seeds and boil in hot water for 2 minutes, so as to reduce the hotness of the mirchi. Remove and keep it aside
Prepare the filling using any one of the types described below.
Filling Type I
- Potato - 1, Medium sized, boiled
- Onion - 1, Medium sized, chopped
- Dhaniya powder - 1 tbsp
- Chilli powder - 1 tbsp
- Garam masala - 1 tsp
- Ajwain - 1 tbsp
- Salt to taste
Take a pan with little oil. Fry onion for a while and then add the masala powders and potato. Mix well, sauté for some time till the raw smell goes off. Keep it aside.
Filling Type II
- Pallilu/ Groundnut - 1 cup, roasted
- Tamarind paste - 1 ½ tbsp
- Red chillies - 3
- Coconut - 1 tbsp, grated
- Salt to taste
Grind all these ingredients with little water into smooth paste. Keep it aside.
Filling Type III
- Nuvullu/Sesame seeds - 3 tbsps
- Coconut powder - 11/2 tbsp, dried
- Coriander seeds - 1 tsp
- Cumin seeds - ½ tsp
- Tamarind paste - 1 ½ tbsp
- Salt to taste
Dry roast sesame seeds, coriander seeds & cumin seeds. Grind in a mixer with little water into smooth paste. Keep it aside.
Filling Type IV
- Sengapappu/ Chana dal - 3 tbsp
- Coconut powder - 11/2 tbsp, dried
- Cumin seeds - ½ tsp
- Tamarind paste - 1 ½ tbsp
- Salt to taste
Roast the chana dal & cumin seeds and grind it into smooth paste.
Making Bajji’s
Now fill all the chillies with the filling prepared. 1 tsp of ajwain can be added in all the fillings.
Heat the oil in a deep frying pan.
When it’s ready hot, take one chilli, dip it in the batter.
Make sure the chilli has been coated with the batter fully.
Remove from the batter and drop in the oil immediately.
Deep fry the chilli in the oil by rotating all the sides till it turns into golden brown.
Take it out from the oil, once cooked properly and keep it in a kitchen towel to remove excess oil. Repeat the same for remaining chillies.
Serve hot bajji’s topped with chopped onions & tomato sauce.
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