Recipe for Mirchi Bhajji
Mirchi Bhajji is a popular teatime snack from India. These are basically fritters made by frying chillies in a batter made from besan ( chickpea lentil flour) and spices. These are one of the most common street-side snacks. Just like any other Indian recipe, Mirchi Bhajjis are also made and served in many different ways.
The recipe I am sharing today is the one I commonly use at my home. It is a quick and easy recipe that I use when I have to serve something that takes the least effort to make and is yet absolutely delicious. If there is an unannounced arrival of guests at tea time or when there is a sudden craving for a snack ( caused by rainy weather :)), I turn to this recipe. This crispy and yummy snack can be made in less than 20 minutes.
Let us start with the recipe.
Ingredients needed to make Mirchi Bhajji:
- 8 tbsp Besan ( chickpea lentil flour)
- 2 tbsp Rice Flour
- 1 tsp Salt
- 1 tsp Ajwain ( Carom Seeds)
- ½ tsp Cumin Powder
- 1 tsp Kashmiri Red Chilli Powder
- Water; to make the batter
- 1 tbsp Oil
- Oil; for deep frying
- 8-10 Big Green/Red Chillies
- ¼ tsp Baking Soda
Ingredients needed for garnishing:
- 2 Medium-sized onions; finely chopped
- 3 tbsp Coriander Leaves; finely chopped
- ½ Lemon
- Kala Namak ( Black Salt); to sprinkle
Method to make Mirchi Bhajji:
- Wash and cut the chillies into long pieces. Remove the seeds.
- For the batter, all the dry ingredients- Besan ( chickpea lentil Flour), rice flour, salt, red chilli powder, carom seeds and cumin powder.
- Add water a little at a time, and make a smooth batter. Use a whisker or a fork to remove the lumps, if any. The batter should neither be too thick nor too thin.
- Add baking soda just before you are ready to fry. Mix well.
- Dip the chillies, one by one, into the batter. Coat them well and fry them in medium hot oil.
- Once fried, cut them into pieces.
- Garnish with finely chopped onions and coriander leaves. Squeeze lemon juice and sprinkle black salt and serve.
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Here is the printable recipe:
Recipe for Mirchi Bhajji
Equipment
- Mixing bowl
- Frying Pan
Ingredients
- 8 tbsp Besan ( chickpea lentil flour)
- 2 tbsp Rice Flour
- 1 tsp Salt
- 1 tsp Ajwain ( Carom Seeds)
- ½ tsp Cumin Powder
- 1 tsp Kashmiri Red Chilli Powder
- Water; to make the batter
- 1 tbsp Oil
- Oil; for deep frying
- 8-10 Big Green/Red Chillies
- ¼ tsp Baking Soda
Ingredients needed for garnishing
- 2 Medium-sized onions; finely chopped
- 3 tbsp Coriander Leaves; finely chopped
- ½ Lemon
- Kala Namak ( Black Salt); to sprinkle
Instructions
- Wash and cut the chillies into long pieces. Remove the seeds.
- For the batter, all the dry ingredients- Besan ( chickpea lentil Flour), rice flour, salt, red chilli powder, carom seeds and cumin powder.
- Add water, a little at a time, and make a smooth batter. Use a whisker or a fork to remove the lumps, if any. The batter should neither be too thick nor too thin.
- Add baking soda just before you are ready to fry.
- Dip the chillies, one by one, into the batter. Coat them well and fry them in medium hot oil.
- Once fried, cut them into pieces.
- Garnish with finely chopped onions and coriander leaves. Squeeze lemon juice and sprinkle black salt and serve.
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