![\"\"](\"\/mahanandi\/images\/mirchibajji\/chiliimagecopyrighted2.jpg\")
<\/p>\n<\/p>\n
Some foods I cook for healthy body and some for mental health. Mirchi bajji belongs to later category for me. Cravings and nostalgia motivate me to cook this deliciously hot recipe. Hyderabad<\/a>, the capital city of my home state Andhra Pradesh has a unique recipe for stuffed bajjis. I have already blogged about mirchi bajjis<\/a> with different stuffing’s from different regions in India but thought this famous Hyderabadi style mirchi bajji deserves one more post dedicated to it. <\/p>\n Chilli bajjis, the popular street food are incredibly easy to prepare at home and make an excellent way to begin almost any special meal or they can be served as a light meal\/snack on busy days. Because we remove the middle thick white vein that carries the seeds, these chilli bajjis are surprisingly mild and not that hot at all.<\/p>\n Recipe:<\/strong> Preparing the filling to stuff the chillies: <\/u><\/small><\/font> Mirchi (Chillies) Preparation:<\/u><\/small><\/font> Preparing the batter to dip stuffed chillies:<\/u><\/small><\/font> Deep-frying: <\/u><\/small><\/font> Some foods I cook for healthy body and some for mental health. Mirchi bajji belongs to later category for me. Cravings and nostalgia motivate me to cook this deliciously hot recipe. Hyderabad, the capital city of my home state Andhra Pradesh has a unique recipe for stuffed bajjis. I have already blogged about mirchi bajjis […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,82,65,66,27,148,132,67],"tags":[],"class_list":["post-547","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-cherries","category-flourpindi","category-gram-flour-besan","category-chillies","category-jihva-for-ingredients","category-peppers","category-rice-flour"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=547"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/547\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"\/mahanandi\/images\/mirchibajji\/chiliimagecopyrighted1.jpg\")
\nReducing the spice kick of chillies by removing the white vein with seeds.<\/small><\/font><\/center><\/p>\n
\n(for 20 chillies)<\/small><\/p>\n
\nSesame seeds – 3 tablespoons
\nDried coconut powder – 3 tablespoons
\nCoriander seeds (dhania) – 1 teaspoon (dry roast these 3 to pale gold color)
\nSalt – ¼ teaspoon
\nTamarind juice – 1 tablespoon
\nTake them all in a blender or spice mill – make a smooth paste without adding water. Remove to a cup.<\/p>\n
\nPick 20 straight, plump, healthy looking chillies. Wash and dry them in a kitchen towel. With a sharp knife make a vertical slit in the middle of chilli on one side. Keep the ends intact (see the photo above). Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the sesame filling nice and evenly one by one and keep them aside on a plate. <\/p>\n
\nBesan (gram flour)<\/a> – 2 cups, sieved
\nRice flour<\/a> – ¼ cup, sieved
\nSalt, cumin and ajwan (vaamu)<\/a> – ½ tsp each
\nTake them all in a vessel, mix to combine. Adding water, prepare medium thick batter of thick buttermilk consistency. <\/p>\n
\nTake about 3 to 4 cups of peanut oil in a deep bottomed skillet or kadai. Heat the oil on medium-high. One by one dip the bajjis in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel covered plate and let cool a minute or two. Serve with some limejuice sprinkled and finely sliced onions and tomatoes on the side.
\n(I’ve dipped the bajjis in batter again and double fried them for that true taste.)<\/small>
\n![\"\"](\"\/mahanandi\/images\/mirchibajji\/chiliimagecopyrighted3.jpg\")
\nMirchi Bajjis with Chickpea Guggullu<\/a> and Watermelon Granita (Ice) with Cherries
\nOur Comforting Meal and My Entries to
\nSanthi’s JFI~Flour<\/strong><\/a> and also to Revathi’s FMR~Comfort Foods<\/strong><\/a><\/font><\/small><\/p>\n![\"Watermelon](\"\/mahanandi\/images\/mirchibajji\/watermelongranita.jpg\")
\nWatermelon juice, limejuice mixed and frozen for about 4 hours. The ice is crushed (gently with a hammer) and cut cherries are added before serving<\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"