Mirchi k bhajiye are spicy chilli pepper fritters filled with any stuffing of your choices like tangy and sweet tamarind chutney or veggies like potatoes, cauliflower and onions.
The spiciness of green chillies with added flavour from the stuffing make these fritters very delicious and mouth watering.
Green chilli fritters can be served as a teatime snack or as a starter in a vegetarian meal.
I have stuffed these mirchi bajji with unique tamarind coconut chutney which will enhance the taste of the mirchi vada to next level.
Making mirchi k bhajiye involves two steps: Preparing the stuffing and then fill and fry the fritters.Mirchi k bhajiye / Mirchi bajji / Mirchi k pakode – – For stuffing/tamarind coconut chutney: dried tamarind, grated dry coconut ((50 grams if using pieces of dry coconut)), Ground nut ((or peanuts)), Zeera/ cumin seeds, coriander seeds ((or 1/2 teaspoon coriander powder)), garlic ((peeled)), Salt, Sugar, water ((for soaking tamarind)), For making green chilli fritters: green chilli peppers ((or mote mirch)), Gram flour ((or besan)), Rice Flour, Ginger-Garlic Paste, Salt, ajwain/carom seeds, water ((or as required)), Baking Soda / Sodium Bicarbonate, oil ((for frying fritters)), , Stuffing preparation- tamarind coconut chutney: Firstly, wash and soak the tamarind in water for 20 minutes. After 20 minutes remove the seeds and any shell residues from the tamarind. Take the pulp along with the water used for soaking the tamarind.; In a blender jar add all the ingredients, that are, tamarind pulp with water, garlic cloves, groundnut, coconut, cumin seeds, salt, coriander seeds and sugar.; Grind it into a smooth paste. That's it. The tamarind coconut chutney for stuffing green chillies is ready.; Filling and frying the fritters: Wash and de-seed the green chillies by making longitudinal cuts. Soak them in salt water for 5-10 minutes. Then drain the water.; Fill the green chillies one by one with tamarind coconut chutney by using your fingers. Fill only up to half the depth of the green chilli. Do not overfill it. Keep aside.; Make the batter by adding gram flour, rice flour, ginger-garlic paste, coriander powder, ajwain,salt and water. Add water little by little and make a thick batter. Finally, add baking soda just before making the fritters.; Now you need to double fry the green chilli fritters. For this, dip the stuffed green chillies in the batter, such that they are coated with batter on all sides, and release them in hot oil.; For the first time, fry on medium flame, only until fritters turns whitish-yellow in colour on all sides. This may take around 2-3 minutes. Take it on a paper towel and keep aside.; Now when you are done frying all the batches of green chillies for the first time, then fry them again for the second time on high flame until they are golden brown in colour. ; Take on paper towel. That's it. Crispy mirch k bhajiye are ready. Serve hot.; ; – <ol> <li>Double frying the mirchi bajji is optional but highly recommended as this makes the fritters more crispy.</li> <li>Adding rice flour makes the fritters more crispy.</li> <li>The quantity of stuffing to be used to fill depends on your choice but recommended fill only about half of the depth of the green chilli.</li> <li>The tamarind coconut chutney stuffing can be stored for up to 1 month in an airtight container in the chill tray of your refrigerator.</li> <li>Always fry the fritters on constant heat to avoid excessive absorption of oil.