Photograph of the finished Mirchi bajji

India · Ớt lớn nhúng bột đậu gà chiên

Mirchi bajji

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 24
  • Photograph of Besan chickpea flour Besan chickpea flour 1.1 lb
  • Photograph of Rice flour Rice flour 4.9 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Edible flowers Edible flowers 0.4 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Onion Onion 1.6
  • Photograph of Lime Lime 4
  • Photograph of Baking powder Baking powder 0.6 oz

Method

  1. 1 Cut a lengthwise slit in the chili pepper and remove the seeds, leaving the fruit and stem intact.
  2. 2 The bajji version has hollow chili peppers without potato filling, which is different from the vada version which is filled with potato.
  3. 3 Mix chickpea flour with rice flour, turmeric, and baking powder to form a thick paste.
  4. 4 Mixing rice flour into the paste helps the crust stay crispy longer; only besan flour softens quickly.
  5. 5 Dip the whole chili peppers into the batter, then fry them in oil at 170 degrees for 4 minutes until the skin is golden brown.
  6. 6 Slice the fried egg lengthwise and stuff it with chopped onions mixed with chaat masala and a squeeze of lime.

With an appliance

  • Air fryer 28 min

    Step 5: Spray evenly with oil, then steam in a hot air oven at 195 degrees for 12 minutes, flipping at minute 7.

Start cooking