Back With a Spicy bang! - Mirpakaya Bajji

Its has been such a roller coster ride. This whole year was so for me.... and know what the year isnt over yet. I had cousins over at my place, then I had been to a cousins place... and some family functions and birthdays and the big huge india trip......and so many other things...... phew...life sometimes gets so hectic.

Now, for my post after a long long time...:) Due to all these things that were happeneing with me I never got enough time to cook much. Just few days back the temptation of eating hot, spicy, yumm mirpakaya bajji...Ohh how I miss eating them. I remember I used to go out with my Vadina (my co sister) and relish on those yummy bajjis from street side thelas...Ohh how I miss India.(I just came back from india......:(... miss those glorious days spent there..)




Hmm anyways coming back to my bajji.... Do u know the best combination for these bajjis are murmura upma? Yeah, they taste yumm together...:) My Vadina taught me how to make this upma. Well anyways, this post is dedicated to the mirpakaya bajji so I will post about the Upma later.

Me and my hubby can live on it totally. Thats the love we have for these slender beauties. Anyways so here goes the recipe for these amazingly tasty bajjis.

Ingredients :

Big chillies - 8 (less spicy ones)

Gram flour - 2 cups

Ajwain - 1 tsp

Turmeric powder - 1 tsp

Salt to taste

Rice flour - 1 tbsp

Oil for frying

For the Filling :

Amchur powder - 2 tsp

Salt to taste

Coriander and Jeera Powder - 2 tsp

For serving :

Chopped Onions - 1 cup

Lemon juice - 2 tbsp

Chaat Masala - 3 tsp

Method :

Wash and slit the chillies lengthwise. Remove the seeds. If you are a spicy eater you may keep the seeds as it is.

In a seperate plate or bowl add the Amchur powder, salt and coriander& jeera powder, mix well. Stuff this filling inside the slit green chillies and keep it aside. This will reduce the heat from the chillies and make it tangy to taste....:)

In a bowl add the gramflour , turmeric, salt, ajwain, rice flour and some water and mix well. The consistency should semi liquid. not too thick not to watery. Your batter is ready for dipping...:)

Heat the oil in a Kadhai.

Dip the green chillies in the batter and fry in the heated oil till golden brown in colour. For a better texture I normally double fry these chillies. This is how u can double fry.....Once u fry the chillies by dipping in the batter and are out, again dip them in the batter and fry it again. This gives a thicker coating to the chillies and enhances the taste.....:) Your bajjis are ready to be served. Enjoy !

Serve the Mirpakaya Bajji in the hyderabadi style. Cut the Mirpakaya bajjis and stuff it with some chopped onions, chaat powder and lemon juice. Thats the hyderabadi style mirpakaya bajji.


Serve this bajji with Murmura Upma. This is the typical way of eating it.