Andhra Cut Mirchi Bajji Recipe
Andhra Cut Mirchi Bajji Recipe is one of the crispy, spicy and chat pata flavoured evening snacks. Learn how to make cut mirchi pakoda with step by step image instructions along with tips and a video.
During the rainy season, we love to experiment with recipes made of chickpea flour to make evening snacks. Among many varieties of evening snacks, mirchi vada has its unique place.
Sometimes we simply slice deep-fried mirchi vada and stuff it with onions, carrots and coriander leaves. To give a much more crunchy flavour, we slice into small pieces and deep fry for a second time where it can be cooked deep.
Usually, this type of cut mirchi vada is served as starter recipes in many restaurants. As they are garnished with onions and topped with spices we need no special sauce.
Tips to make perfect Andhra Cut Mirchi Bajji Recipe:
- Based on the spiciness of the green chilly remove its seeds.
- We can substitute mango powder with tamarind pulp but the spice paste must be thick.
- If you want to have soft and crispy bajji then add eating soda or else we get hard output.
- Always use good quality besan flour to get a restaurant-style flavour. It’s a good idea to use before its expiry date.
- Make sure the batter is made with thick consistency so that we get a thick layer of coating to mirchi.
- Adding hot oil to the batter will give a soft texture to the batter as well as spongy output.
- During the first instance of deep fry on medium flame so that coating is cooked.
- Slice gently so that besan flour coating does not break or come out.
- In the second instance of deep-fry maintain high flame so that bajji do not absorb more oil and turn crisp.
You may also like to check other Snack Recipes:
Andhra Cut Mirchi Bajji Recipe
Andhra Cut Mirchi Bajji Recipe is one of the crispy, spicy and chat pata flavoured evening snacks.
Ingredients
- Green chillies – 5 Large size low spice variant
- Aamchur/ Mango powder – 1 tbsp.
- Cumin seeds/ Jeera – ½ tbsp.
- Salt – ¾ tbsp.
- Water – to mix
- Besan flour/ chickpea flour – 1 bowl
- Turmeric powder – a pinch
- Red chilli powder – ¼ tbsp.
- Thymol seeds/ vaamu – ¼ tbsp.
- Baking soda – ¼ tbsp.
- Onions – to garnish
- Coriander powder – a pinch to garnish
- Rock salt – a pinch to garnish
- Chat masala – a pinch to garnish
- Coriander leaves – 1 tbsp.
Instructions
- First, let’s prepare spice paste to coat mirchi bajji.
- Take a small bowl and put a thick paste of tamarind paste or mango powder.
- Add cumin seeds, little salt and water. Make a thick paste and keep it aside.
- Using a toothpick or a needle slice green chillies and remove seeds out of them.
- Coat green chillies with the above paste and keep them aside.
- In a mixing bowl, put chickpea flour, salt, red chilli powder, turmeric powder, baking soda and thymol.
- Pour little by little water and make a thick batter. Add little hot oil to get a soft texture batter.
- Put spice coated green chillies in batter and coat well.
- Meanwhile, heat oil in the pan and put green chillies one by one and deep fry on medium flame.
- Once batter cooks and changes colour, remove from oil and drain excess oil. Transfer to another plate.
- When semi cooled, cut bajji into small pieces and put them back in hot oil.
- Maintain high flame and deep fry till they turn a crisp and golden brown colour.
Remove from oil and garnish Andhra Cut Mirchi Bajji Recipe with sliced onions, coriander powder, rock salt, chaat masala, red chilli powder and coriander leaves.
Recipe Video
How to make Andhra Cut Mirchi Bajji Recipe:
1. In a small bowl add mango powder, cumin seeds, ¼ tbsp. salt and little water and make a thick paste.
2. Split chillies using a tooth pic and deseed using a spoon. Using the spice paste, coat green chilly using our fingers and keep aside.
3. Put besan flour in a mixing bowl, ½ tbsp. salt, turmeric powder and red chilli powder.
4. Add thymol seeds (vaamu) and little baking soda. Mix well and pour little by little water and make a thick batter.
5. Put 2-3 tbsp. oil in the batter and mix well so that we get a soft texture.
Deep frying Cut Mirchi Bajji:
6. Dip mirchi in batter and give a thick coating to it. Gently put them in hot oil and deep fry.
7. Flip to the other side and fry on medium flame. Once they turn colour remove from oil and drain excess oil and transfer to another plate.
8. Cut deep-fried mirchi bajji into small pieces and keep them aside.
9. Put these pieces again in oil and deep fry till they turn crisp and golden brown at high temperature. Remove from oil and transfer to another plate.
Garnishing Cut Mirchi Bajji with spices:
10. Garnish Andhra Cut Mirchi Bajji Recipe with sliced onions and sprinkle red chilli powder, coriander powder and rock salt.
11. Sprinkle chaat masala and coriander leaves. Serve cut mirchi bajji hot to experience its flavours.
