Amma's Recipes: Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)

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Those of you all celebrating, Wishing you a very Happy Sankranthi. Also known as Pongal in Tamil Nadu, Lohri in Punjab, Bihu in Assam, traditionally this is one of the harvest seasons in many parts of India. Hope this festival brings loads of happiness, prosperity and joy into your homes. :-)

Cut Mirchi Bhajji, best served hot

...there are many recipes are a must-to-make on this day - various kinds of pongals, desserts and appetizers for potlucks are just to name a few.

Mirchi Bhajji, as-is is the best snack ever..

To add to the list is today's recipe - Cut Mirchi Bhajji a.k.a Double Fried Cut Chilli Fritters which are just perfect for any occasion, not just festivals.

Choosing the right kind of peppers is important for bhajji to come perfect!

..a few hours with my mom today and we conjured up one of her recipes which she has learnt from a street vendor, literally speaking. Since then, she is so popular with her bhajjis that our friends, family and even my extended family members drop by for a serving of these deep-fried goodies. Trust me, they are that popular. :-)

 

{Recipe} Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)

Ingredients:

2 cups besan/chickpea flour
2 tbsp rice flour/beyyappindi
1 tsp red chilli powder
salt - taste
1/2 tsp eating soda/soda bi carb
10 long green peppers
oil for deep frying
1/2 onion, chopped + cut lemon slices + cilantro, for garnish

**Optional stuffing for peppers - 2 tbsp sesame seeds, 1 tsp amchur powder, little salt, 1/2 tsp ajwain: Grind to fine paste with little water

Preparation:

1. Wash and pat dry peppers. Make a vertical slit to the peppers and remove the seeds and membranes.

2. Fill peppers with little stuffing**.

3. Heat sufficient oil in a wok for deep-frying on medium-low heat. While it gets heated up, lets prepare the besan coating.

4. In a bowl, mix besan, rice flour, chilli powder, salt and eating soda. Add water little by little (without any lumps). Note: To a consistency where it doesn't drip easily and coats the peppers completely.

5. Once the oil is heated (Make sure the oil is NOT smoking hot.), dip each of the peppers into the besan paste. With one finger slide off the paste on one side of the mirchi, so that it cooks completely. (one nifty trick my mom learnt from a street vendor ;-) ).

6. Deep fry the peppers to a golden brown color. Drain them on to paper towel so that excess oil is drained off. Cool to room temperature. stop your urge to polish them off, we have just one more step to go ;-).

7. Cut each of fried peppers into 1 inch long pieces. Deep fry them again in medium hot oil until they turn crispy which will take only a minute. Drain them again on paper towels.

8. Serve with finely chopped onion, cilantro and lemon slices.