Masala Mirchi Bajji ANDHRA STYLE with Hara Chutney

Masala Mirchi Bajji ANDHRA STYLE with Hara Chutney

 Both me & husband  have fallen in love with andhra /hyderabadi cuisine since we have shifted to hyderabad .Thats the reason I keep on searching new andhra recipes.Last friday I prepared this Mirapakaya Bajji  (bhajji /pakora /pakoda)- Mirchi chi Bajji - Stuffed green chilli bhajji  along with lettuce salad & black masoor dal,recipe  of which I got from my building friend. Vow simply superb fantastic & different is the word I can use to  describe the taste of  these bhajjis.
Try this once & I am sure this recipe will be a regular menu in your kitchen,Definitely a recipe to bookmark.
You will find these mirchi pakodas being served as a street food in hyderabad.An ideal snack with rains drizzling is  hot mirchi bajji though I tried it in hot hot summer.

Ingredients:

Batter /coating

7-8 Bajji  Mirchi (Long, Stout  green Chilies ) {See tip 1}
1 cup Besan flour ( senaga pindi /gram flour chickpea flour)
1 tspn rice flour
pinch of cooking/ baking soda (soda uppu)
salt to taste

Mirchi stuffing ingredients

Andhra Mirapakaya Bajji

Vamu / Ajwain / owa/carrom seeds - 3 tsp
Half cup of sesame seeds roasted
1 tsp each of coriander seeds  roasted
1 tsp of cumin  seeds roasted)
3 tablespoons of coconut powder
1 lemon sized tamarind juice -
besan powder
salt

Method:

1.Wash and dry green chillies first. Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife or a spoon remove the seeds, clean the insides and make space for stuffing..if you want the bajjis real hot..you can retain some of the seeds.

2. Mix  gram flour (besan), rice flour, pinch of baking soda, salt to taste and half to one glass of water  thoroughly into thick batter (more like dosa/pancake batter consistency).

3. Keep tamarind immersed in little hot water.Dry roast sesame, carom,coriander & cumin seeds .Grind seeds in mixer to powder.Next add tamarind salt & coconut powder & grind again to a fine paste.stuffing is ready.

4.Do not remove the seeds if you want the bajjis to be hot. If you want you can remove half seeds and keep half seeds so that the bajjis will be hot but not burning. Stuff these chilies with the tamarind mixture and keep aside for 4 to 5 hours. By doing this your bajjis will not be hot at all. The chilies get a nice flavor of carom seeds and tamarind and will be tasty.

5.Now dip the prepared chilies in the batter and drop them in the oil and fry on medium heat. Fry till golden brown. When done remove them on to the paper napkin to remove excess oil. Serve them hot.

6.Slit bhajjis them length wise and keep aside. Chop onions finely, add some lemon juice and mix well with fingers. Stuff this onion mixture in the fried bajjis and serve. They taste excellent.

 Hara Chutney

In northern India, we use to eat lot of side dishes with snacks and main course. One very common side dish is Green Coriander (Hara Dhania)  which is very common with pakoda's. But you will also like this with Dal-chawal.

Hara Chutney

Ingredients for 2-3 people.

1. Green coriander leaves 50 gm.
2. 2 Red tomato. 
3. Green chili 3-4(depends upon your tung.
4. Garlic cloves 5-6(Raw garlic is good for health but you can use it according to you preferences ).
5. Salt to test.
6. Mustard oil 1 table spoon(Optional).

Method
Wash Coriander leaves, green chili, and garlic cloves very carefully, Now put all ingredients in Grinder except oil(Cut tomato in 4 pieces) and grind it fine and finally add oil and serve as side dish with snacks and main course.