Name: Hyderabadi Mirchi Bhajji (Stuffed Chillies Fritters) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 5-6 fresh red / green chilies; 3 tbsp. peanuts; 2 tbsp. roasted chana dal (Bengal gram); 2 tbsp. sesame seeds; 1 tsp. tamarind paste; salt to taste; 1 tsp. curry leaves powder (opt); 1 cup gram flour; pinch of soda bicarb; 1/2 tsp. ajwain (carom seeds); 1 tsp. lemon juice; oil to deep fry

ABOUT Hyderabadi Mirchi Bhajji (Stuffed Chillies Fritters) RECIPE

This is the famous Hyderabadi street snack of Mirchi Bhajji (deep fried stuffed chillies fritters). It is mildly spiced and can be had with either sauce or any chutney. There are many versions of it where the stuffings differ based on individual preference. They also serve as great appetizers and tea-time snack. Come evening and all street corner eateries come alive selling these hot and delicious snack to eager customers waiting in queue to dig into these sumptuous fritters. They can easily be made at home and enjoyed with family and friends.

Ingredients Serving: 3

5-6 fresh red / green chilies
3 tbsp. peanuts
2 tbsp. roasted chana dal (Bengal gram)
2 tbsp. sesame seeds
1 tsp. tamarind paste
salt to taste
1 tsp. curry leaves powder (opt)
1 cup gram flour
pinch of soda bicarb
1/2 tsp. ajwain (carom seeds)
1 tsp. lemon juice
oil to deep fry

Instructions

Wash the chilies and slit it lengthwise. Scoop out the seeds with a small spoon. Smear it with salt and lemon juice and keep aside for 10-15 minutes.
Make a thick batter with besan, salt, soda bicarb, ajwain and required quantity of water. Set aside.
Wash the chilies again. For the filling, roast the peanuts and sesame seeds till light brown. Cool and grind along with the fried chana dal, tamarind paste, salt, curry leaves powder and little water into a paste. Keep aside.
Fill this stuffing in the slit chilies. Set them aside. Heat oil in a pan. Dip the chilies in the batter and deep fry them to a golden colour.
Let the flame be low in the entire process. Drain on a kitchen towel and serve hot with sauce or any chutney.

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