Tuesday, 30 June 2015

Mulaku Bajji (chilli bajji)


For bajji masala

  • 12 green chillies
  • 2 tsp ajwain or carom seeds
  • 20 peanuts
  • 5 cashew nuts
  • 2 tbsp chickpea flour/besan
  • Salt as required
  • A lemon sized ball of tamarind

Ingredients for bhajji dough

  • 1 cup besan
  • ¼ cup raw rice flour
  • 1 tsp red chilli powder
  • ¼ tsp asafoetida
  • Salt as required
  • ¼ tsp baking soda


  1. Select the bigger variety of green chillies
  2. With a long needle, make a slit lengthwise and remove the seeds and stem from inside
  3. Powder ajwain, cashew nuts, peanuts, and mix with chickpea flour and salt
  4. Extract the tamarind pulp from the tamarind and boil for two minutes
  5. Remove from fire and dip the slit chillies in it. Close and keep for 2 minutes
  6. Strain the tamarind water from the chillies
  7. When it has cooled, stuff a tsp of powdered masala made from carom seeds, cashew nuts and peanuts, inside each chilli
  8. Prepare the batter blending besan, rice flour, red chilli powder, asafoetida, salt and baking powdered
  9. The batter should neither be too runny nor too thick
  10. Heat oil in a pan, dip each stuffed chilli carefully and deep fry in hot oil
  11. Remove from the oil when it turns golden in colour
  12. Serve hot with tomato sauce


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