Mirchi Bajji – Mulaku Bajji

by ArunaG
Mirchi bajji (Mulaku Bajji) with tamarind(puli) stuffing
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Mirchi Bajji - Mulaku Bajji – pachakam.com
Votes: 5
Rating: 4
You:
Rate this recipe!
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Green peppers - 16 nos
  • Tamarind paste(Puli) - 8-10 tbsp
  • Dry coconut powder - 2 tbsp
  • Thymol (crushed)(Ajwain) - 1 tbsp
  • Salt(As reqd) -
  • Jaggery(Sharkkara) - 1/2 tbsp
  • Coriander powder - 1 tbsp
  • Gram flour(Kadalapodi) - 3 cups
  • Chat masala -
  • Onions (finely choppped) -
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Green peppers - 16 nos
  • Tamarind paste(Puli) - 8-10 tbsp
  • Dry coconut powder - 2 tbsp
  • Thymol (crushed)(Ajwain) - 1 tbsp
  • Salt(As reqd) -
  • Jaggery(Sharkkara) - 1/2 tbsp
  • Coriander powder - 1 tbsp
  • Gram flour(Kadalapodi) - 3 cups
  • Chat masala -
  • Onions (finely choppped) -
Votes: 5
Rating: 4
You:
Rate this recipe!
Instructions
  1. Make a paste of tamarind, coriander powder, coconut powder, ajwain, very little salt and jaggery.
  2. Make slits length wise all over the green peppers. Remove the seeds from them.
  3. Boil them on a low flame with salt, till they become soft.
  4. Drain off the water and keep them aside.
  5. Mix together the gram flour or besan with water and salt and make a thick batter.
  6. Heat oil in a pan.
  7. Fill the slit chillies with the tamarind paste.
  8. Dip it in the besan batter and put the chilly immediately in the pan and deep fry.
  9. Repeat the procedure for the other chillies too.
  10. Sprinkle some chat masala on Mulaku Bajji.
  11. :- Serve hot Mirchi Bajju with chopped onions.
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5 comments

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madhu June 11, 2006 - 12:00 am

itz not like usual hotel taste….

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Subba G September 24, 2006 - 12:00 am

It was really good. The only draw back of the receipe is too much tamarind paste.

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Balaji July 26, 2005 - 12:00 am

Its very good and i tired it at home and turned out well but i added thil it gave a good combination great recipe

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S.V January 31, 2006 - 12:00 am

Filling is different from the usual types that I am used to. nice recipe.

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sangs October 10, 2005 - 12:00 am

wow!looks interesting….will definitely try it out…..

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