mirchi bajji

Summer so far has been hot and humid days followed by more hot and humid days.  When both the air-conditioning and fans are running round the clock and lethargy is the predominant word of the day.  Which then makes these deep-fried, spicy fritters look completely incongruous for this season; more suited for the dark and cold days of winter.  Or better yet, the monsoons 🙂   But for me, they will always be associated with summer and trips to see my grandparents during summer break……and the first time time I tasted them when I was probably 8 or 9 years old…and how I ate six or seven in one sitting…. and the comical drama that followed 🙂

As kids, summer vacations meant only one thing.  A trip to our “native place” – a common term used for the village or town where your parents grew up and your grandparents lived.  So once school closed, my mom would get ready for fairly long trip to see her parents in the village, with us three kids, a couple of suitcases and a holdall.  After an overnight journey by train and then a day long bus ride, we would first stop to see my Maamma (Dad’s mom), spend a few weeks there and then another bus and boat ride later, reach my Amamma’s house (Mom’s mother).  Being summer, it was the time the other uncles, aunts and cousins also came from all over the country for their break and it was a huge family reunion.  A fun time with doting uncles and aunts…all except for an older uncle who was rather stern looking in his crisp white dhoti and shirt, and whose only conversation with us was about our school and grades.  The kind of talk that makes you check out escape routes from the corner of your eye.  My Mamma had failing eyesight and she usually sat on a cot in the big wraparound porch, staying in the loop with the goings on in the house.  The uncles usually sat lazing on plantation chairs drinking coffee and discussing politics, the aunts busy cooking and gossiping in the kitchen….. and the kids just ran around playing catch or in the case of the girls, plucking the tender leaves of the henna bush in the yard to be ground up and applied to the hands later or performing the wedding of dolls made by an older cousin out of palm leaves.

One day the ladies decided that instead of making the afternoon snack at home, they would get the famous Andhra Mirapakaya Bajji (Green chili fritters) from outside.  My youngest uncle was given the task of bringing it and since I happened to be in the vicinity, found myself sitting on the motorcycle and heading off with him.  The store was nothing more than a pushcart with a huge wok of bubbling oil and a lady wearing a bright printed saree and wrists jingling with glass bangles deftly dipping each stuffed chili in the batter before dropping it in hot oil.  After what seemed like forever, we held a stash of dozens of fritters wrapped in newspapers and headed home.  And here’s where my memory gets foggy.  I am not sure how I ended up eating so many but I soon found myself howling with the most awful stomach ache.  Must have been pretty loud howls, because my grandma began directing the aunts to make all kinds of home remedies in the kitchen, my cousins gathered around to see the drama, stern uncle came with his little metal box of the slowest-acting homeopathic medicines, and the youngest uncle got a earful from my aunts for encouraging me.  Of course I survived and from then on, no matter where I see these bajjis, those memories come back and have me collapsing in giggles.

Looking back, I can totally see why I had so many of them.  These are absolutely delicious and addictive.  A crisp and airy fritter stuffed with a tangy-spicy filling and then topped off with some chopped onions, cilantro and squeeze of lime juice.  You cannot stop at one ..or two…or in my case six:).

The kind of chillies used are not commonly found here but I made these with Shishito peppers and you could even use finger hot or banana peppers.  Serrano or jalapeno might be too hot and if you do end up using them, I would highly recommend removing the seeds.

The traditional way of serving them is to make a long cut in the fritter, add some finely chopped onions and cilantro and then a generous squeeze of lime.  Some places also sprinkle fried peanuts on top, but I prefer mine without.  Unlike the north Indian chili fritters, these are usually served without a chutney and simply eaten as is.  So although summer is more about about grilling rather than deep-frying, if you are in a mood for spicy fritters, do give these a try!

Mirchi Bajji

Makes 24 fritters

Print Recipe

24 Shishito or fingerhot peppers

Batter:
1 cup chickpea flour/ gram flour (besan)
1 heaping tbsp rice flour
1/4 tsp baking soda
1 tsp carom seeds (ajwain)
1/2-3/4 tsp cayenne pepper powder
salt to taste
oil for deep frying

Filling:
1/4 cup roasted gram (dalia)
2 tsp sesame seeds
3/4 tsp coriander powder (dhania powder)
1/2 tsp cumin powder (jeera powder)
1/2 tsp cayenne pepper powder
1 clove garlic, grated (optional)
1/4 tsp carom seeds (ajwain)
1/2 tbsp coconut powder
approx. 2 tbsp thick tamarind pulp
salt to taste

Topping:  Chopped onions, cilantro, lemon juice and chaat masala.

Mix all the ingredients for the batter in a bowl and add enough water to make a thick batter that falls as a ribbon when poured from a spoon.  (When making the batter, the best way to avoid lumps is to first add about 1/2 cup water and make a very thick paste.  Then slowly add a little water at a time while stirring to get the right consistency.  If the batter is too thick, you wont be able to dip the peppers and if it is too thin, the batter won’t cover the peppers).

For the filling, powder the roasted chana dal and add the rest of the ingredients to make a thick, crumbly paste.

Make a slit in the peppers and fill them almost to the top with the stuffing.  Stuff all of them and keep aside.

Heat oil in a kadhai , small wok or pan.  Dip the peppers in the batter one by one and drop into the hot oil.  Don’t crowd the pan or else they will not cook properly.

Keep turning the fritters until they are golden brown all over and then transfer to a paper towel-lined tray.

When the bajjis have cooled down, make a slit in the middle and add a little of the onion-cilantro mix

Squeeze a little lemon juice, sprinkle some chaat masala and serve.