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Mirchi Bajji Recipe in Telugu | Mirapakaya bajji Preparation at Home | Chilli Bajji Making

Preparation of Mirchi Bajji in Telugu

Mirpakaya Bajji Recipe In Telugu | Mirchi Bajji Preparation at Home

Today’s recipe is  Mirpakaya Bajji, let’s try this  for a great snack.

Course snacks
Cuisine Indian
Keyword chilli bajji, mirapakaya bajji, mirchi bajji
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1/4 Kg Chillies bigger ones
  • Salt As Per Need
  • 1 cup Gram Flour
  • 2 tbsp Rice Flour
  • 1/2 tbsp Baking Soda
  • 1/2 tbsp Cumin Seeds Powder coarsely grounded
  • 1/2 tbsp Ajwain Seeds Powder coarsely grounded
  • Neera
  • Oil needed for deep frying

Recipe Notes

  • Will take ¼ kg of green chilies and wash them all and slit them.
  • After slitting them take off all the seeds from them.
  • These chilies are less spicy than the normal chilies.
  • Take some water in a bowl with 1 teaspoon of salt in it.
  • Let the green chilies soak in the water for 5 minutes.
  • Meanwhile we can prepare the batter for bajjis.
  • Take a mixing bowl with 1 cup of gram flour.
  • Add 2 tablespoons of rice flour to add crispiness to the bajji.
  • Now will add ¾ teaspoon of salt or as needed.
  • Then will add ½ teaspoon of cumin seeds powder and ½ teaspoon of Ajwain powder.
  • Mix them all thoroughly and add neera to prepare the batter.
  • Neera is a palm extraction, it’s sweet and fermented naturally in ambient temperature.
  • Neera is good for health, reduces acidity, and helps in digestion and an immunity booster.
  • We can mix the batter with water too if neera is not available.
  • The batter should of thick consistency without any lumps.
  • Dip the green chili in the batter to coat it accordingly, one after the other.
  • Heat oil in a pan for deep frying them.
  • Fry them on medium flame on either sides till golden colour.
  • Serve them hot with a sauce of your choice.

A great snack for rainy season, crispy, hot and yummy. Try it once you’ll enjoy it thoroughly.

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