Mirchi Bajji is a street food usually found in South Indian chaat corners and also places like hill stations this is a common sight and great temptation. Street food vendors at the beach sides of Chennai, including Marina and Golden beach also serves these hot-hot Mirchi Bajji to all the tourist, giving their taste-buds a unique spicy treat. Though there are loads of other street foods available but among them Mirch Bhajjis with extraordinary flavor is inviting to one & all and can hold to be a snack-of-the-day in any get-together or in-house parties. Usually in South India, people prefer spicy food, so the Mirchi Bahjji also goes well as a side dish with any favorite rice meal. On the streets of south India, Mirchi Bhajji is also known as Melaga Bajji / Mirapakaaya Bajji / Menasinakaayi Bajji to name a few.
During my visit to Ooty, Yercaud and Kodaikanal, I was bit surprised to see the availability of these fried-Chilly-fritters in the by lanes of tourist junctions / attractions. I was fully charged up to take a bite of these tempting fritters but at last had to keep away myself because of hygiene factor and that was the time I sort of determined myself to cook Mirchi Bhajjis first; when reaching back home; even before thinking about my first meal.
The large green thick chilies are dipped and coated with the paste, made of gram flour along with added spices, and then deep fried in hot oil. Many of us like Mirchi Bhajji with tomato sauce but the combination of home made green chutney and Coconut Chutney creates a wonderful taste. Many people believe that the joyous experience comes with sipping hot beverages - like coffee or tea while enjoying Mirchi Bhajjis. So find an excuse to try Mirchi Bhajjis at your or friend's home to break out a routine or to make today's evening exciting.
 |
| Mirapakaaya Bajji |
Ingredients:
1. Long chilies especially meant for bajjis - 5 to 8
2. Chickpea flour / besan - 1 cup
3. Rice flour - 1 1/2 tbsp.
4. Baking soda - 1/4th tsp.
5. Chilly powder - 2 tsp, and 1 tsp for sprinkling on chilies
6. Salt as per taste
7. Oil for frying
8. Garlic / carom seeds (ajwain / omam / vaamu) - 1/4th tsp (optional)
 |
| Mirchi Bajia |
Cooking Method:
1. Slit the green chilies from one side and fill a little bit of mixture of red chilly powder and salt. In a bowl, mix 1 tsp red chilly powder and equal quantity of salt. After filling leave green chilies for some time until you work on the batter part.
2. In a bowl, mix horse-gram flour, 2 tsp of chilly powder, baking soda and salt. Make a lump free smooth thick batter adding water. The batter consistency should be perfect, like not too flowing or not too thick. (Can add now the carom seeds or lightly crushed 2 cloves of garlic).
3. Heat oil in a deep bottomed pan for deep frying of these chilies. Dip the chilies in the batter, coat them well, holding the stem and slowly drop them in the hot oil. one by one in a batch of 3 to 4 depending upon the oil and size of the pan. Now reduce the flame and fry them slowly until it gets lightly golden. Ensure the coated chilies cook slowly on simmer and not turning brown quickly.
4. Remove these on the absorbent paper to release the extra oil and serve them warm.
 |
| Mesasinakaayi Bajji |
 |
| Kanchipuram Idly |
 |
| mango rice |
 |
| Samosa |
 |
| Raw Mango pickle |