Mirchi bhajji is a great evening snack especially during the cool monsoons or winters. It’s a crowd favourite in Andhra Pradesh and other southern states. Is it possible to make it better? Yes, infact hell yaaa. In this upgraded version of Mirchi bhajji we stuffed the bhajjis with a minced mushroom filling and minced chicken filling and the results surprised us for the good. Combination of crunchy-spiced onions with the crispiness of the fried chilli bhajji is tongue tickling and yum. This is a winner any day, any time. INGREDIENTS:
1. Bangalore Mirchi
2. Carom seeds (ajwain, vaamu)
3. Oil
4. Spring Onion
5. Gram flour (Besan flour)
6. Chicken or Mushroom
7. Onions
8. Tomatoes
9. Coriander Leaves
10. Ginger Garlic Paste
11. Lemon
12. Salt
13. Chilli Powder
Batter preparation
• Add 1 cup of Besan powder in a bowl.
• Add salt and baking soda and mix them well.
• Add water n mix them well without any lumps.
Bhajji
1. Cut the mirchi in the centre. Scoop out the seeds
2. Add carom seeds to the length of each mirchi.
3. Dip it in the batter and deep-fry it to a golden colour.
4. Stuff the fried bajji as per your taste, adding onions, tomato, coriander mixture.
5. Squeeze lemon juice as required
Preparation for mushroom filling
• Melt Butter in a pan. Add cut mushroom.
• Add required salt and pepper.
• Sauté it for three minutes and add spring onion.
Preparation for chicken filling
• Preheat oil. Add Onion and allow it to fry to light brown.
• Add half a teaspoon of ginger garlic paste and fry it until raw smell goes away.
• Add Chicken kheema, turmeric powder, salt, chili powder and stir it well for 3 to 5 minutes.
Cooking Time: 30 minutes
This was a major hit with the team and everyone is already asking for it ‘once more’. Stay tuned for more variations on mirchi bhajjis
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