Jalapeño Mirchi Bhajji
Inspired by Mirchi Bhajji, which is traditionally made with spicy chillies,this Indian-inspired, crispy-fried tea-time snack replaces the spicy chillies with milder Jalapeño peppers. The bhajjis taste delicious.
Equipment
- Mixing bowl
- Pan (Kadhai)
- Whisk
- Slotted Spoon
- Knives and Cutting Board
Ingredients
- 8-10 Jalapeño Peppers
- 1½ Cups Gram Flour
- 2 tbsp Rice Flour
- 1 tsp Ajwain (Carom Seeds)
- ⅔ tsp Salt
- ⅓ tsp Turmeric Powder
- 1 Pinch Baking Soda
- 1 tsp Kashmiri Red Chilli Powder
- Water; to make the batter.
- Oil for deep frying the bhajjis
Instructions
- Wash the Jalapeño peppers and slit them along with the stem. Keep them aside.
- Heat oil in a Kadhai/Pan.
- While the oil heats, prepare the batter.
- In a mixing bowl, combine gram flour, rice flour, salt, turmeric powder, red chilli powder, and carom seeds. Mix with a whisk.
- Add water and whisk it to make a smooth, lump-free batter. The batter should neither be too thin nor too thick. It should be like pancake/dosa batter.
- Add baking soda and 1 tsp of oil and whisk again. Now the batter is ready.
- Coat the chillies in the batter and, one by one, drop them in medium-hot oil.
- Fry them till they turn golden brown.
- Remove them on a tissue paper.
- Sprinkle chaat masala on the bhajjis and serve them with chutney/ketchup.