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MIRAPAKAAYA BAJJI (STUFFED CHILI PAKORA/BAJJI)

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Preparation time ([days] hrs:min): 00:25
Cooking time ([days] hrs:min): 00:30
Number of servings: 4

Mirapakaaya Bajji (Stuffed Fried Chilis)
It is the most popular snack In Andhra Pradesh and also in the rest of south India. A suggestion: It would be nice to have a glass of cold water handy if you are trying this for the first time.

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
set 1
1 Green Chilis 4 large  
2 Chick pea flour (besan) 0.38 cup 75.00
3 Baking Soda 0.19 teaspoon 0.94
4 Yogurt 1/4 tablespoon 3.13
5 Salt 1/4 to taste 0.25
6 Oil for deep frying 1/4    
set 2
1 Ajma (carom seeds) 0.38 tablespoon 4.50
2 Dried Raw Mango Powder (Aamchur) 1/2 teaspoon 2.00
3 Yogurt 1/2 tablespoon 6.26
4 Salt 0.19 teaspoon 1.13
5 Chick pea flour (besan)   cup 0.00

Cooking procedure:
Firstly, it is essential that you buy the freshest possible green chilis. Choose the ones which are broad, long and have a strong stem.

Heat to a rolling boil, half a litre of water along with one teaspoon of salt.

Now, add the clean green chilis to the hot water, stir and let alone for one minute. Remove the green chilis to a paper towel. The water can be discarded.

Mix well the flour from set 1, baking soda, salt, yogurt and a little water. The consistency is that of thick, beaten yogurt. This is the batter.

Adding a little water, mix well, all the ingredients of set 2. The consistency should be that of very thick yogurt. It should not be of dripping consistency! This is the stuffing.

Make a slit, lengthwise, along three fourth of the chili's length. Remove any seeds and then stuff the above stuffing in the chili. Repeat for the remaining chilis.

Heat oil in a skillet and when oil is hot, reduce heat.

Dip the chilis in the batter and drop gently in the oil.

Deep fry, while occasionally turning, until they are golden yellow in colour.

Repeat for all the batches.

Serve warm.
Any additional information:
Alternate serving option: Make a slit along the bajji lengthwise, like you have made before, and stuff with finely chopped onions mixed with lime juice and salt. Serve warm.

 




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