As many have mention the climate is very foggy these days which makes very sick. I just hate the climate here!! Changing frequently shining one day-raining another day..spoiling the moods and plans.We went to a b'day party held in a restaurant recently and there we were served with very crispy and mouth-watering mirich bajji. It was good and very spicy indeed. I could taste tamarind,sesame seed sand peanut crunch stuffed in them. I tried to asking around how to prepare them but was able to get a word out of the waiter there; They simply smiled and say "That's our specialty Madam". One of the guest told me a similar way to prepare them which her MIL recipe.I'm not sure whether she have mentioned all the ingredients but it was really very good. Perfect snack for these foggy climate indeed!!!Tamarind Stuffed Spicy Mirchi Bajjis
Ingredients
Serving Size:6
16 green banana peppers
For the Stuffing:
6tbsp tamarind paste
2tbsp coconut powder
1tbsp ajwanin seeds
1tbsp white sesame seeds
1tbsp peanuts
1/2tsp brown sugar
1tbsp coriander powder
salt to taste
Grind the ingredient using a coffer grinder to fine powder form mixture. The powder would be sticky b'cause of the tamarind. Mix them well by a little water-should be thick and shouldn't drip when dip into the batter.Keep aside
Batter For Dipping:
1 cup besen flour
1/2tsp baking soda
1tsp chillie powder
1/4tsp hing powder
1/4tsp garam masala powder
1tbsp sour curd
1/4tsp dry mango powder
salt to taste
For Garnishing:
chopped onion
chat masala
Preparation Methods:
Make slits to the green peppers length-wise and remove the seeds from them. Boil them on a low flame with salt till they become soft. Drain the water and keep them aside.Add all the ingredient mention under-"Batter" into a thick smooth paste.In a heavy bottomed pan heat the oil.Take the stuffing paste and fill the slit chillies with a spoon and dip it in the besan batter and put the chilly immediately in the wok and deep fry. Repeat the process for the other chillies as well.Garnish with chat masala and serve hot with chopped onions.
Serving Size:6
16 green banana peppers
For the Stuffing:
6tbsp tamarind paste
2tbsp coconut powder
1tbsp ajwanin seeds
1tbsp white sesame seeds
1tbsp peanuts
1/2tsp brown sugar
1tbsp coriander powder
salt to taste
Grind the ingredient using a coffer grinder to fine powder form mixture. The powder would be sticky b'cause of the tamarind. Mix them well by a little water-should be thick and shouldn't drip when dip into the batter.Keep asideBatter For Dipping:
1 cup besen flour
1/2tsp baking soda
1tsp chillie powder
1/4tsp hing powder
1/4tsp garam masala powder
1tbsp sour curd
1/4tsp dry mango powder
salt to taste
For Garnishing:
chopped onion
chat masala
Preparation Methods:
Make slits to the green peppers length-wise and remove the seeds from them. Boil them on a low flame with salt till they become soft. Drain the water and keep them aside.Add all the ingredient mention under-"Batter" into a thick smooth paste.In a heavy bottomed pan heat the oil.Take the stuffing paste and fill the slit chillies with a spoon and dip it in the besan batter and put the chilly immediately in the wok and deep fry. Repeat the process for the other chillies as well.Garnish with chat masala and serve hot with chopped onions.
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