It’s one of those days- you are sad, dull and disturbed! You are in no mood to cook. And to top it all, I’m in the middle of shifting my home! So, half of my kitchen stuff are lying in huge cardboard boxes at the new house and half are here. But, I still dragged myself into making tea and some snacks by evening- only to find that the Gram flour is at the new house 😛 So, P had fetched it for me in a matter of five minutes. After all, he would do anything to get a cup of hot tea and Pakoras in the evening. I had the banana peppers for preparing the Chilly Friltters/ Mulagu Bajji/ Mirchi Pakoras. One of Kerala’s popular road-side tea-stall snack, it’s easy to make and tastier too. Try and let me know.
Green Color Bajji Chilly – 7-8 big ones
Gram Flour – 2 cups
Chilli Powder – 2 tablespoon
Asafoetida – 1 teaspoon
Turmeric – ¼ teaspoon
Salt – As needed
Water – As needed
Slit the chillies length wise with a sharp knife. Keep aside.
Mix Gram Flour, Chilli Powder, Asafoetida, Turmeric and salt in a bowl. Add water to this mix to make a thick batter.
Heat oil in a deep pan. Dip the slit chillies in the prepared batter and slowly drop them in the oil.
Cook both sides until crisp and golden brown. Drain on kitchen tissue.
Serve with chilly sauce or chilly chutney.
Chef Says: After slitting, remove the seeds if you do not want the fritters to be too spicy.
If you feel the fritters are spicy, dip in tamarind extract first and then in the prepared batter.
The batter should be slightly more thicker than idly batter. Else the flour mixture won’t stick to the Bajji Chilli.
P.S: A friend of mine suggested that it is popular in North India too, except that there is some stuffing to the peppers. I am yet to try that!
P.P.S: Did you notice somebody eyeing me? She would have been wondering what I was doing with a big camera, a cup of tea and steaming hot Pakoras. In her Meow language, she did ask me to offer one 😛 Capturing her on my camera was the best that could happen to me today 😀
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