Get ready to embark on a culinary adventure that will transport your senses straight to the vibrant streets of India! Bajji Mirchi, a beloved Indian street food, is not just a recipe—it's a crispy, golden, flavor-packed experience that transforms humble banana peppers into a mouthwatering delicacy. Whether you're a spice enthusiast or someone looking to explore authentic Indian cuisine, this recipe promises a perfect balance of crunch, heat, and pure gastronomic joy that will leave you craving more with every bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 banana peppers
- 1 cup chickpea flour
- 2 tablespoons rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- Oil for frying
Instructions
- Wash the banana peppers thoroughly and pat them dry with a clean kitchen towel. Trim off the stems and make a lengthwise slit on one side of each pepper, being careful not to cut completely through.
- In a large mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, and salt. Gradually add water while whisking to create a smooth, thick batter with a consistency similar to pancake batter. Ensure there are no lumps.
- Heat oil in a deep frying pan or kadai to medium-high temperature (around 350°F/175°C). Test the oil temperature by dropping a small amount of batter - it should sizzle and rise immediately.
- Dip each banana pepper completely into the prepared batter, ensuring it's evenly coated. Allow excess batter to drip off.
- Carefully slide the batter-coated peppers into the hot oil. Fry in batches to avoid overcrowding, turning occasionally to ensure even golden-brown coloration on all sides.
- Remove the fried bajjis using a slotted spoon and drain excess oil on absorbent paper towels. The exterior should be crispy and golden while the pepper remains tender inside.
- For serving, you can optionally prepare a quick accompaniment like mint chutney or tomato sauce. Serve hot as a snack or side dish, garnished with fresh chopped coriander leaves if desired.
Tips
- Choose fresh, firm banana peppers for the best texture and flavor.
- Ensure your batter is lump-free and has a smooth, medium-thick consistency.
- Maintain consistent oil temperature around 350°F to achieve that perfect golden-brown crispiness.
- Don't overcrowd the frying pan to ensure even cooking and maximum crunchiness.
- Drain fried bajjis on paper towels to remove excess oil and maintain their crisp exterior.
- Serve immediately for the best taste and texture.
- Experiment with accompaniments like mint chutney, tamarind sauce, or spicy ketchup for added flavor dimensions.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
