Cut Mirchi Bhajji / Cut Chilli Fritters (Write For Us Contest Entry - 67)
Cut Mirchi Bhajjis is a perfect snack for winters and goes well with a hot cup of coffee. These yummy bite size snack are perfect for any oc...
https://www.divalikes.com/2013/01/cut-mirchi-bhajji-cut-chilli-fritters.html
Cut Mirchi Bhajjis is a perfect snack for winters and goes well with a hot cup of coffee. These yummy bite size snack are perfect for any occasion or festive time. These are green plump peppers cut lengthwise and dipped in a spicy chickpea batter and fried to a crispy and delicious snack.
Ingredients:
Preparation:
Wash and pat dry the peppers. Make a vertical cut, remove the seeds and membranes and cut them length wise into 2 inch pieces.
Heat sufficient oil in a wok for deep-frying on medium-low heat. While it gets heated up, prepare the besan coating. In a bowl mix besan, chilli powder, cumin powder, turmeric powder and salt.
Add water slowly(without any lumps) and get it to a consistency where it doesn't drip easily and coats the peppers completely.
Once the oil is heated, dip each of the peppers into the besan paste or you can dump all the cut peppers in the besan batter and mix them so that they are evenly coated. Deep fry the peppers to a golden brown color by sliding each pepper piece in hot oil.
Drain them on to paper towel so that excess oil is drained off.
Serve them hot.
Tips:
You can also dip the whole pepper in the besan batter and fry them. After which you can cut the fried bhajias into two or three pieces and then fry them again for few seconds to get the crispiness.
You can even stuff the pepper and then proceed with the bhajji process.
Optional stuffing for peppers:
Serving Options:
You either serve them with green chutney or tomato sauce. Garnish with finely chopped onion, cilantro and lemon slices.
Contributed By: Manjula Bharath
Ingredients:
- Green Peppers - 3(long and plump)
- Chickpea Flour - 1 cup
- Red Chilli powder - 1 teaspoon
- Cumin powder - Half teaspoon
- Turmeric powder - One-fourth teaspoon
- Coriander leaves - 1 tablespoon(chopped)
- Salt - As per taste
- Oil - For deep frying
Preparation:
Wash and pat dry the peppers. Make a vertical cut, remove the seeds and membranes and cut them length wise into 2 inch pieces.
Heat sufficient oil in a wok for deep-frying on medium-low heat. While it gets heated up, prepare the besan coating. In a bowl mix besan, chilli powder, cumin powder, turmeric powder and salt.
Add water slowly(without any lumps) and get it to a consistency where it doesn't drip easily and coats the peppers completely.
Once the oil is heated, dip each of the peppers into the besan paste or you can dump all the cut peppers in the besan batter and mix them so that they are evenly coated. Deep fry the peppers to a golden brown color by sliding each pepper piece in hot oil.
Drain them on to paper towel so that excess oil is drained off.
Serve them hot.
Tips:
You can also dip the whole pepper in the besan batter and fry them. After which you can cut the fried bhajias into two or three pieces and then fry them again for few seconds to get the crispiness.
You can even stuff the pepper and then proceed with the bhajji process.
Optional stuffing for peppers:
- Sesame seeds - 2 tablespoons
- Amchur powder - 1 teaspoon
- Salt - As per taste
- Ajwain - Half teaspoon
Serving Options:
You either serve them with green chutney or tomato sauce. Garnish with finely chopped onion, cilantro and lemon slices.
Contributed By: Manjula Bharath
hmmmmmmmm lovely tempting and crispy bajjis.I am vey hungry looking at them.
ReplyDeleteU rocking manju dear :)
ReplyDeletethank you siris :)
Deletemouthwatering presentation, so tempting!!!
ReplyDeleteyummy bhajis.....one plate for me dear....
ReplyDeleteHelen
http://myworldmyhome2012.blogspot.in
sure do come over here any time :)
Deleteyummy plate of bhajis to munch....
ReplyDelete