Mirchi Bajji is all time favorite for Andhra people......it is served as an appetizer or an evening snack on a rainy day......but, I love to have it at any time........there are many variations to prepare this Bajji, but this is my version of it............
Mirchi:
For these bajjis we need a special type of green chillies,that are little big and straight,so they will be convenient for stuffing(usually we find this variety in Indian stores). Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife remove the seeds and make space for stuffing.
Stuffing:
The measurements given here are for 10 chillies.
Boil the potato and peel the skin and mash it, add salt, turmeric, salt to taste and 2tsp.lemon juice, 1/2tsp.carom seeds(ajwain seeds),1/4 tsp.red chilli powder and mix them together and make the stuffing.
Batter:
1 cup of besan, 1/4cup of rice flour, pinch of baking soda, salt to taste and 1/2cup water(if needed add little more water), mix them all together into thick batter (more like dosa batter).
Garnishing:Mix together chopped onion, salt to taste and 1/2 tsp. of lemon juice.
Method:
Stuff the chillies with the stuffing and dip them in the batter and drop them in the hot oil and deep fry them until they get little golden color....now drain the excess oil from bajjis and make a slit in the bajjis and fill them with chopped onions mixed with lemon juice ............
