Mulaku Bajji, also known as Mirchi Bajji or Chili Fritters, is a popular South Indian snack made from green chilies stuffed with a spicy filling and deep-fried in a gram flour batter. Here’s how to make Mulaku Bajji:
Ingredients:
For the Stuffing:
- 4-6 large green chilies (choose less spicy varieties)
- 12 cup roasted gram dal (pottukadalai)
- 1-2 cloves of garlic (adjust to taste)
- 12 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Water, as needed
For the Batter:
- 1 cup gram flour (besan)
- A pinch of baking soda (optional)
- 12 teaspoon red chili powder (adjust to taste)
- A pinch of asafoetida (hing)
- Salt to taste
- Water, as needed
For Frying:
- Oil for deep frying
Instructions:
Prepare the Stuffing:
- Slit the green chilies lengthwise, leaving them attached at one end. Remove the seeds if you prefer milder bajjis.
- In a blender or food processor, combine roasted gram dal, garlic, cumin seeds, asafoetida, salt, and a little water. Grind to a coarse paste. The stuffing should be thick enough to hold its shape.
- Stuff the green chilies with the prepared filling. Ensure that the filling is evenly distributed inside each chili. Set aside.
Prepare the Batter:
- In a mixing bowl, combine gram flour, baking soda (if using), red chili powder, asafoetida, and salt.
- Gradually add water while stirring to make a smooth batter. The batter should be thick enough to coat the back of a spoon. Allow it to rest for about 10-15 minutes.
Frying the Bajjis:
- Heat oil in a deep frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Dip each stuffed chili into the batter, ensuring it’s well coated.
- Carefully slide the coated chilies into the hot oil. Fry them in batches, making sure not to overcrowd the pan.
- Fry the bajjis until they turn golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 3-4 minutes.
- Using a slotted spoon, remove the fried bajjis and place them on a plate lined with paper towels to remove excess oil.
- Serve the Mulaku Bajjis hot with coconut chutney or a tangy tamarind chutney.
Enjoy your homemade Mulaku Bajjis as a delicious snack or appetizer with a cup of tea or coffee. Be cautious when handling green chilies, as they can be spicy, and wash your hands thoroughly after touching them to avoid any irritation.