Monday, February 1, 2010

Mirchi Bajji


Long Green Peppers (Mirchi)/Chilli) - 8
Oil for deep frying

For Batter:

Gram Flour(Besan) - 3/4 cup
Rice Flour - 1/4 cup
Red Chilli powder - 1 tsp
Carom seeds(Ajwain) - 1/2 tsp
Asafoetida a pinch
Salt to taste

For Stuffing Mixture:

Onion, chopped - 1/4 cup
Red Chilli Powder - 1 tsp
Lemon Extract - 1 tsp
Coriander Leaves - 1 tbsp
Salt - a pinch

  1. Slit the tip of the green pepper for about an inch.
  2. Mix all the ingredients for stuffing mixture and keep it aside.
  3. For batter, take nearly 1/2 cup of water in a mixing bowl.
  4. Add salt, asafoetida, red chilli powder and carom seeds and mix until the salt dilutes in water.
  5. Now add rice flour and gram flour and mix well.
  6. Adjust the consistency of the batter such that it is just a little more watery than a dosa batter.
  7. Heat oil in a frying pan.
  8. Dip a green pepper in the batter such that it gets completely coated with the batter.
  9. Carefully immerse it in oil and deep fry.
  10. Remove this fried pepper from oil and place it in an oil-absorbet paper.
  11. Again slit the fried pepper from tip to stalk carefully.
  12. Place some stuffing mixture through the slit.
  13. Serve hot with tomato sauce.
I had some batter remaining. I used it to make Heerekai/Ridge Gourd Bajji.



  1. Peel ridge gourd.
  2. Make thin slices of this gourd.
  3. Dip them in the batter and deep fry.
  4. With a knife, carefully open the fried batter coat of this bajji on one side.
  5. Place some stuffing mixture and serve hot with tomato sauce.


Anonymous said... [Reply]

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