Mirchi Bha­jji

Society - - MELANGE -

In­side-out­side

150 g Hy­der­abadi green chilly

50 g be­san

20 g rice flour

5 g ajwain

5 g bak­ing soda

10 g salt

100 ml wa­ter

30 ml oil

Oil for fry­ing

The art of mak­ing:

Firstly, take the long green chilies and slit at the cen­ter and re­move seeds. Now pre­pare the bha­jji bat­ter by tak­ing be­san and rice flour in large mix­ing bowl. Also add ajwain, bak­ing soda and salt. Mix well mak­ing sure ev­ery­thing is com­bined well. Now add wa­ter and mix well. Add wa­ter as re­quired and pre­pare a lump-free thick bat­ter. Fur­ther pour hot oil over the bat­ter and mix well. Mix well to smooth and silky bat­ter. Now dip the green chilly and coat it with be­san bat­ter com­pletely. Wipe off slightly, ex­pos­ing green chilly slightly. Deep fry in hot oil drop­ping bat­ter coated chilly slowly. Keep­ing the flame on medium, flip over and fry all the sides. Fry un­til the bha­jji turn crisp and golden brown. Fi­nally en­joy mirchi bha­jji with sauce or chut­ney.

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