Monsoons in India always have their own story to narrate. And it’s no secret that I am living a wonderful Monsoon life here in India since a week.
The pitter-patter of raindrops in tune with the sound of my favorite song, the chilly breeze and a cup of piping hot tea act as appetizers and leave my taste buds craving for some hot and spicy snacks. And that stright up inspired me to cook mirchi bajji and you guys know it’s no surprise that same is getting posted here.
‘Mirchi’ literally means ‘chilly’ sounds so hot and spicy, and when you make a bajji out of it doesn’t it taste too hot??? Well I have a practical tip to reduce the spiciness so that anyone including kids can devour this while enjoying rain and chilly breeze at the same time.
In supermarkets you get a kind of chillies that are specific to make such fritters. They look big, bulgy and hollow inside. The hot and burning taste of chilly is mostly because of the seeds and membrane that is inside them.
While making this mirchi bajji, I tried to slit the chilly and scoop out the seeds from it. I could do it without breaking the chilly in to two which is why the bajji turned less spicy, less hot and more delicious.
Though the bajji seems so simple, it can be surprisingly hard some times just because the batter doesn’t coat well on the chilly. Specifically for mirchi bajji the chickpea flour batter should be little thick and semi-solid. Ensure you make the batter adding water incrementally little by little.
Holding the chilly stem in hand and rotating it in batter forms a thick layer over it. Then all you need is to carefully drop it in hot oil and watch it frying to golden brown perfection. I can foresee mirchi bajji straight from hot oil to appetizing mouth. That is what happened with me 🙂 .