Saturday, December 17, 2016

Indian Cuisine - South Indian Spicy Deep Fried Snacks - Great snacks for all seasons.


Indian snacks are spicy and healthy too. They go well with wine and beverages . Try once, you will try twice and ever more.

Mirchi Bajji

add →5With the world nations opening up and the concept of global village rooted deep in the minds of 
In this series, I am trying to introduce a few South Indian snacks, to start with. (I am not a professional 

Chef but an amateur trying to improvise on my cooking 
skills) These snacks are exported worldwide. Snacks in 
India are essentially an evening meal. Post lunch, before 
dinner, South Indians munch these snacks along with a cup 
of coffee. No South India family misses a snack.
It is not surprising that this snack is multi million dollar 
industry in the unorganized sector in South India, especially the State of Andhra Pradesh.
For those of the lucky guys/gals who savor a glass of wine, brandy, beer, these snacks add to the flavor for munching.
The most famous of these snacks is Mirchi Bajji, a deep fried item made of green chillies and Besan (Chana Floor) or Corn Flour. This is spicy. But with a little care we can make it non-spicy.


Preparation  time: 20 min Cooking time: 20 min
total: 40 min      Serves: Three peop

  1. 12 numbers Green Chillies, Fat and long, with no seeds if possible
  1. 3 cups Chana Dal Flour or Corn Flour
  2. 2 Tea Spoons Aizwan
  3. One lemon sized ball Tamarind Paste
  4. Large Pinch Baking Soda
  5. As per taste Salt
  6. 300 ml Sunflower/Sesame/Rice Bran oil
  7. As per taste Rock Salt to sprinkle on final product
  1. Wsh the green chillies clean. Take a small knife and slash the chilli in the middle. See that the chillie is only cut in the middle withot making it into pieces. Remove the seeds, if any, in the chillies and keep separatrly
  2. In another boel take the flour (besan or corn), add the aizwan, baking salt, salt, water and mix it into a thick batter.
  3. Take two or three table spoons of this batter into a separate cup and add the tamarind paste and mix well. Take small spoon and fill this batter in the slit stomach of each chilli, as shown the photo.
  4. Take the oil in a deep fry pan and heat it on high till it gets sufficiently heated. To test the heat drop a small ball of batter in the oil. Once it starts cooking and floats on the oil it is indication thst oil is hot.
  5. Take each chilli, dip in the batter (see that the chilli is fully covered with batter) and drop slowly in the pan. Repeat it until the pan is full. Cook them until they become brownish red. Do not allow them to over-fry. Remove them and keep in a plate. Repeat this until all the chillies are exhausted. Mirchi Bajji is ready. Sprinkle enough rock salt and serve hot or cold. They taste fine