Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Stuffed Green Chilli Bajjis (Mirapakaya Bajjilu)

Stuffed green chilli bajjis - whole green chillies are filled with different kinds of mixtures then dipped in gram flour batter and deep fried in oil. They are often served as accompaniment to a main meal in South India, but they are delicious as an appetizer/first course with a cup of yogurt on the side or with a glass of water:)-.

Besan Batter, Slit and deseeded green chillies floating in salted water, 3 different stuffings and green chillies filled with stuffing

Recipe:
(For 10 to 15 green chillies)

Green chillies - Special type of green chillies are used to make stuffed bajjis. You can find them usually in Indian grocery shops. Select straight green chillies, wash and dry them first. Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife or a spoon remove the seeds, clean the insides and make space for stuffing. Put these slit, cleaned green chillies in bowl of salted water. If you are sensitive to green chillies, it’s better to wear gloves, take heed of Mrs D and Chopper Dave advise.

Stuffing: I’ve prepared three different kinds of stuffing. (I’ve had them already in my kitchen, what I did was just put them together).

First one is my favorite, traditional Raayala Seema fare that my mother prepares at home:

Half cup of roasted chana dal(dalia), 2 tablespoons of dry coconut powder and tamarind juice, 1 tsp of cumin, 1/4 tsp of salt - powder them together.

The second type of stuffing is what one can find in bajjis from street side stalls in Hyderabad. Very famous and long lines in front of these stalls for bajjis, particularly during monsoon season.

Half cup of sesame seeds, 1 tsp each of coriander seeds and cumin (all three roasted), 3 tablespoons of coconut powder and tamarind juice - mixed and made into thick paste.

The third variety is more of a North Indian fare, learned from a friend.

I had some leftover potato curry - (Fried potato and onions seasoned with garam masala powder) - I reheated the curry in microwave and mashed the potatoes into thick paste.

Batter: One cup of gram flour (besan), quarter cup of rice flour, pinch of baking soda, salt to taste and half to one glass of water - mix them all thoroughly into thick batter (more like dosa/pancake batter consistency).

Oil - Peanut oil for deep-frying.

green chillies filled with different types of stuffing - all ready for a dip in the batter and fry in hot oil
Green chillies filled with 3 different kinds of stuffing

Fill up the gap with stuffing of all the green chillies one by one and keep them on a plate. Again, one by one, dip them into the batter, drop them gently into hot oil, deep-fry them until golden, turning frequently. Remove them with a slotted spoon and drain well on absorbent paper towels.

If you want your bajjis more like street stall bajjis, what you have to do is, first dip each green chilli into batter fully, slide the side opposite of slit side onto edge of vessel, so that side of green chilli has no batter covering it and will be in direct contact with the hot oil, when deep fried. That exposed green chilli will taste crunchy.

But for an authentic taste of street food, double dip and fry again. (Dip the fried green chillibajjis in batter, this time coating them all around and deep fry in hot oil till golden. You can see both varieties in the picture below.)

Stuffed Green Chilli Bajjis (Mirchi Bajjis)
Stuffed green chilli bajjis - both, single and double dipped and fried.

Posted by Indira©Copyrighted in Green Chillies, Amma & Authentic Andhra, Gram Flour (Besan), Rice Flour, Peppers (Wednesday November 2, 2005 at 8:44 pm- permalink)
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