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Mirchi Bajji Recipe: How To Make Menasinakai Bajji
Mirchi bajji is a popular South Indian treat that is prepared during festivals and is included as a part of the upwas meals. Here is a detailed preparation method with images and a video.
Mirchi bajji is a popular South Indian snack that is prepared in the evenings as an accompaniment to tea. Also known as menasinakai bajji in Karnataka, this bajji is stuffed with onion, carrot and coriander. With the spice of the mirchi along with the cooling effect of the carrot and a tinge of tanginess from the lemon squeezed on top, this bajji is a true delicacy and leaves everyone wanting for more.
The mirapakaya bajji is also prepared during festivals and in that case onions are strictly avoided. In Kerala, the chilli bajji is eaten just as it is without any stuffing. It is accompanied by either coconut chutney or ketchup.
The mirchi bajji is simple to prepare and does not require too much effort or exclusive ingredients. Hence, it is a perfect recipe for a small family gathering. If you are interested in preparing this enticing snack, read the step-by-step procedure with images and a video.
MIRCHI BAJJI VIDEO RECIPE
Recipe By: Suma Jayanth
Recipe Type: Snacks
Serves: 6 pieces
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Mirchi (long green chillies) - 5-6
Jeera powder - 1 tsp
Dhaniya powder - 1 tsp
Salt to taste
Besan (gram flour) - 1 cup
Rice flour - 2 tbsp
Jeera - 1 tsp
Red chilli powder - 2 tsp
Coriander leaves (finely chopped) - 2 tsp + 1/2 tbsp
Oil - 4 tbsp + for frying
Water - 1½ cups
Carrot (finely grated) - 2 tbsp
Lemon juice - ½ lemon
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1. Take mirchi (long chillies) in a bowl.
2. Slit them lengthwise.
3. Then add jeera powder into a cup.
4. Add dhaniya powder and quarter teaspoon of salt.
5. Mix well.
6. Apply it in the slit part of the mirchi like a filling and keep these mirchis aside.
7. Take besan in a bowl and add rice flour into it.
8. Add cumin seeds and red chilli powder to it.
9. Add salt according to your preference.
10. Add 2 teaspoons of finely chopped coriander leaves.
11. Then add 4 tablespoons of oil into a small pan.
12. Heat the oil for about a minute and add it into the mixture.
13. Mix well and add water little by little to make it into a smooth batter.
14. Heat oil in a pan for frying.
15. Take the mirchi and dip it into the batter and coat the mirchi well.
16. Put the coated mirchi one after the other into the oil for frying.
17. Once they cook on one side, flip them over to the other side.
18. Fry them until they turn crisp and golden brown.
19. Remove them from the stove and place them in a bowl to remove the excess oil.
20. Meanwhile, take grated carrot in a cup.
21. Add half a tablespoon of coriander and a pinch of salt; mix well.
22. Take a fried mirchi and slit it vertically again.
23. Stuff it with the carrot-coriander mixture.
24. Squeeze half a lemon on top and serve.
- 1. The rice flour is added to make the bajjis crispy.
- 2. The stuffing added in the end is optional and can be eaten just after they are fried.
- 3. If it is not prepared during festivals, onions can also be added in the stuffing.
- Serving Size - 1 bajji
- Calories - 142 cal
- Fat - 6 g
- Protein - 5 g
- Carbohydrates - 17 g
- Sugar - 6 g
- Fibre - 3 g
STEP BY STEP - HOW TO MAKE MIRCHI BAJJI
1. Take mirchi (long chillies) in a bowl.
2. Slit them lengthwise.
3. Then add jeera powder into a cup.
4. Add dhaniya powder and quarter teaspoon of salt.
5. Mix well.
6. Apply it in the slit part of the mirchi like a filling and keep these mirchis aside.
7. Take besan in a bowl and add rice flour into it.
8. Add cumin seeds and red chilli powder to it.
9. Add salt according to your preference.
10. Add 2 teaspoons of finely chopped coriander leaves.
11. Then add 4 tablespoons of oil into a small pan.
12. Heat the oil for about a minute and add it into the mixture.
13. Mix well and add water little by little to make it into a smooth batter.
14. Heat oil in a pan for frying.
15. Take the mirchi and dip it into the batter and coat the mirchi well.
16. Put the coated mirchi one after the other into the oil for frying.
17. Once they cook on one side, flip them over to the other side.
18. Fry them until they turn crisp and golden brown.
19. Remove them from the stove and place them in a bowl to remove the excess oil.
20. Meanwhile, take grated carrot in a cup.
21. Add half a tablespoon of coriander and a pinch of salt; mix well.
22. Take a fried mirchi and slit it vertically again.
23. Stuff it with the carrot-coriander mixture.
24. Squeeze half a lemon on top and serve.
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