Are you craving a quick, spicy, and incredibly satisfying snack? Look no further! Mirchi Bajji, or chilli fritters, are a popular Indian street food that's surprisingly easy to make at home. This recipe delivers crispy, flavorful chillies that are perfect for a quick evening snack, a party appetizer, or even a side dish with your favorite meal. Get ready to experience the magic of homemade Mirchi Bajji! These easy recipes are perfect for busy weeknights and will become a staple in your healthy meals repertoire.
Ingredients:
- 1 cup all-purpose flour (maida)
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida (hing) - optional, adds a unique flavor
- Salt to taste
- 1/2 teaspoon cumin seeds
- Water as needed to make a batter
- 2-3 green chilies, slit lengthwise but not completely (remove seeds for less heat)
- Oil for deep frying
Instructions:
Preparing the Batter:
- In a large bowl, whisk together the all-purpose flour, red chili powder, turmeric powder, asafoetida (if using), salt, and cumin seeds.
- Gradually add water, mixing constantly, until you achieve a smooth, slightly thick batter. The consistency should be similar to pancake batter – not too thin, not too thick. Let the batter rest for about 10-15 minutes. This allows the gluten to relax, resulting in crispier bajjis.
Frying the Mirchi Bajji:
- Heat oil in a deep frying pan or kadai over medium-high heat. The oil is ready when a small amount of batter dropped in sizzles immediately.
- Gently dip each slit green chili into the batter, ensuring it's fully coated.
- Carefully slide the coated chilies into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in oily bajjis.
- Fry the Mirchi Bajji for 2-3 minutes on each side, or until they are golden brown and crispy. Use tongs to gently turn them.
- Remove the fried chilies from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serving your Mirchi Bajji:
Serve your delicious Mirchi Bajji hot with your favorite chutney (coriander chutney, tamarind chutney, or mint chutney are all excellent choices). These are best enjoyed fresh, but they can be stored for a day or two in an airtight container.
Tips for the Best Mirchi Bajji:
- Don't overcrowd the pan: This is crucial for achieving crispy bajjis. Fry in small batches for even cooking.
- Control the heat: Medium-high heat is ideal. Too low, and they'll absorb too much oil; too high, and they'll burn before cooking through.
- Adjust the spice: Feel free to adjust the amount of chili powder to suit your spice preference. You can also add a pinch of garam masala for extra flavor.
- Use fresh chilies: Fresh, firm green chilies will give you the best results.
Variations:
- Onion Mirchi Bajji: Add finely chopped onions to the batter for an extra layer of flavor.
- Spicy Bajji: Increase the amount of chili powder or add a few chopped green chilies to the batter for extra heat.
- Vegetable Bajji: Try adding other vegetables to the batter, such as sliced potatoes, carrots, or cauliflower florets.
Nutritional Information (per serving, approximate):
This will vary depending on the quantity of oil used and the size of the chilies. However, a general estimate per serving (assuming 3-4 medium-sized bajjis) would be approximately:
- Calories: 150-200
- Fat: 10-15g
- Protein: 3-5g
- Carbohydrates: 15-20g
This easy recipe for Mirchi Bajji is a fantastic way to enjoy a delicious and quick snack or appetizer. It's a perfect example of homemade cooking at its finest, offering a burst of flavor and texture that's sure to impress. Enjoy!