Mirchi Bhajji | Indian Style Chilli Fritters
This tasty Mirchi Bhajji is a popular Indian street food and perfect for monsoon or winter seasons. Mirchi bhajji's are prepared using non-spicy variety of chillies; that are smothered in thick batter and fried to crispy perfection. They are super tasty with crispy coating while soft inside. Pair it with some ketchup or green chutney and hot cup of tea.
Ingredients
- 7-8 nos chillies non-spicy variety
- 1 cup gram flour
- 2 tbsp rice flour
- 1/2 tsp turmeric powder
- 1 tsp carom seeds
- salt as required
- vegetable oil for frying
- water as required
Instructions
- Take a mixing bowl and gently sift the gram flour (besan) into it.
- Add rice flour into mixing bowl and combine together. Next stir in turmeric powder into the bowl.
- Now, gently add water into mixing bowl to form a thick paste. Do not add too much water; else batter will be runny.
- Next tip in carom seeds with salt and combine well. If batter is too thick then add few tbsp of water.
- Take a small frying pan over high heat and add 2 tbsp of oil into it.
- Once oil is hot; carefully pour this hot oil into the batter. Combine well and keep this mixture aside.
- Meanwhile; wash and pat dry chillies. Remove any seeds and make a slit into each chilli.
- Return to the batter and check its consistency; it should neither be too runny nor too thick. Batter should hold itself around chillies.
- Next dip all chillies into the batter and coat each one thoroughly with besan mixture. I also, like to coat chillies from inside by passing some of the mixture through its slits.
- Once chillies are nicely coated and ready to fry; take a deep frying pan over high heat and add oil into it.
- When oil is hot; turn heat to medium. (Oil test - When hot enough for frying, a drop of batter will sizzle and rise to the top).
- Immediately slide-in chillies smothered with batter into hot oil. Fry chillies over medium heat until golden and evenly cooked.
- Take out fried chillies and keep it over paper towel to remove any excess oil.
- Hot and crispy Mirchi Bhajji's are ready to dig-in.
Notes
- Use non-spicy variety of chillies.
- Add few tbsp of hot oil into the batter that adds crispiness to any fritter batter.
- Do not make runny batter; it should be thick enough to hold itself around chillies.
- Ensure oil is hot enough for frying; else it will results into oily, unevenly cooked bhajji's.
- Fry bhajji's over medium heat. If it is too hot; bhajji's will cook only outside but not inside.