Bajji

Popularly known as a crispy, spicy Indian snack, bajji is essentially prepared from green chilli peppers, potato, or eggplant, all covered in a seasoned gram flour (besan) batter, then deep-fried until golden brown. Indian street food at its best, this delicious snack is best enjoyed during monsoon season, hot and served with some tangy chutney or ketchup. The baji recipe has a good selection of vegetables; however, the favourite is green chilli pepper. Then again, potatoes and eggplants are common variations. The batter, with gram flour mixed with a proportion of red chili powder, turmeric, and salt, infuses flavour into the coating. Certain recipes even add rice flour for crispiness. The recipe of bajji will require slicing the vegetables and subsequently dipping them in the spiced gram flour batter to ensure that the vegetables are well coated. The coated vegetables will then be deep-fried in hot oil until crispy and golden. The frying procedure would be done on medium heat to ensure that the bajjis cook evenly without burning. Once prepared, bajji is typically served hot, and decorated with fresh coriander leaves or onion rings. Many people feel bliss drinking hot cupfuls of tea, and munching bajji during the rainy season. This wonderful snack can be readied easily and quickly, but it comes alive with warmth and comfort during any gathering, so it is something worth trying for anyone who wants to experience Indian street foods at their best.

Mirchi Bajji is one of the most popular South Indian snacks, where whole large green chillies filled with sour content, coated, and then deep-fried in the form of a crispy savoury delight. The bite of Mirchi Bajji, combined with spiciness from the chillies and the sour content, surely is a delight of culinary creativity. Now let us see how to make this mouthwatering delight. Start with 10 large green chillies, washed and patted dry.

It is worth choosing the right chillies; opt for firmer, longer varieties with less heat.

After drying, make a slit along the length of each chilli, taking care not to cut it in half completely.

The slit will serve as a pocket to hold in the flavourful stuffing that gives the bajji its characteristic taste.

And then, there is the hidden stuffing that shall lift your Mirchi Bajji from being just an ordinary snack to something dramatically better.

To a blending bowl, add 100 gms of tamarind pulp, a pinch of asafoetida, 1 teaspoon of cumin seeds, and salt to taste.

Tamarind pulp contributes to the tanginess aspect, asafoetida for an aromatic depth; earthy touches come from the cumin seeds, which may appear rather strange but, I tell you, go very well with the pungency of the chilies.

Mix well so that you get a paste-like stuffing.

Stuff this mixture in the slit of each chili, making sure they are filled enough that nothing spills out.

Stuff all the chillies. Now let's prepare the batter for coating.

Take 200 gm of gram flour, add a pinch of baking soda, half Tsp of turmeric powder, and salt, as you like.

Mix well. It is quite necessary to have gram flour to form the crispy outer layer which the bajji is famous for.

Gradually add water to the mixture and continue until you attain the thick batter to cling on the chilies without dripping off.

The consistency has to be thick enough to coat the chilies evenly.

Now, comes the frying! Heat 500 ml of oil in a deep pan over medium heat.

The oil needs to be hot enough for frying but not so hot as to burn the batter.

You can test whether the oil is ready by slowly dropping a little of the batter into it. In case it sizzles and comes to the surface pretty quickly, then that means the oil is at a good temperature.

Gently immerse all the stuffed chilies in the batter so that all sides get covered. Carefully place the battered chilies in the hot oil without over-crowding the pan.

Fry until golden brown as a whole, which will take about 5-7 minutes.

The sizzle of frying the chilies is music to your ears and promises a delicious outcome.

Once golden brown, remove the bajjis with a slotted spoon and drain on kitchen paper to remove excess oil.

It is now crunch time, and this procedure makes the bajjis crispy and not soggy. Serve hot with chutney or ketchup for dipping.

Crisp on the outside and spicy, tangy filling on the inside makes for an excellent change with these bajjis.

They are excellent for gatherings or on those rainy days, or as a treat to indulge with friends and family.

In every single bite, you get to enjoy the lovely crunch and bursting flavours, and that makes Mirchi Bajji a favourite in Indian cuisine.

Whether as a snack to accompany tea or within an entire meal, this stuffed and fried chili will surely impress and quench whatever craving one has for anything spicy and tasty.

Bon app tit, the food adventure of preparing and then savouring this classic dish!