Mirchi Bajji (Molaga Bajji in Tamil / Menasinakaayi Bajji in Kannada). It is very delicious snack and can be prepared very easily.
It is prepared by filling the chillies with a filling generally of potatoes (but here I have also added paneer with it) and then dipping them in gram flour and then deep frying them.
Ingrediants For Mirchi Bhaji
- Big Chillies – 6-7
- Paneer/Cottage Cheese – 200 gms
- Potato – 2 medium (boiled)
- Onion – 1 lagre (finely chopped)
- Pepper – 1 tsp
- Salt to taste
- Gram flour (besan) – 2 cup
- Jeera/Cumin powder – 1 tsp
- Tumeric/Haldi powder – ½ tsp
- Chilli powder – ½ tsp
- Asafoetida/Hing – a pinch
- Water as needed
- Oil – 2 tbsp
Procedure for Mirchi Bhajji
Cut the top of the chillies and then remove the seeds or you can make a vertical slit in the middle of the chillies and then remove the seeds from them. Keep aside the chillies and also the seeds. Now make a paneer and potato filling by first smashing the boiled potatoes. Now crumble the paneer as well and keep aside. Heat oil in a pan and the onions, sauté for 2 minutes . Now add the smashed potatoes and paneer and mix well. Now add pepper and salt and mix well. If you like spicy filling then you can add the seeds of the chillies and saute again for 2 minutes. Remove from heat and let the filling cool. Meanwhile, take besan in a bowl and add chilli powder, turmeric powder, asafoetida, cumin powder and salt and mix well. Now add required water to make a batter of medium consistency (the batter should not be very thick or very thin). Now fill the chillies with the prepared potato- paneer filling and dip them in this besan batter and then deep fry them. Your chilli bhajji is ready to be served hot with green chutney or tomato sauce.