Andhra Mirchi Bajji & Aloo Bajji


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Mirchi Bajji is Indias most favorite and Mouth watering snackIt is very much popular particularly in south IndiaAmong south India bajjis Andhra bajji is very famous..There are different variations in making Mirchi Bajji in south Indianow i will give the recipe of Andhra Mirchi Bajji..hope u will enjoy it.


Bajji Mirchi
besan flour ( senaga pindi) 1 cup
rice flour 1tspn
all purpose flour ( maida) 1 tspn

pinch of cooking/ baking soda (soda uppu)
salt to taste
(iam giving the measures for only one cup of besan flour..adjust the measurements according to the quantity u r taking and these measurements should be taken on basing upon the number of mirchi )
Mirchi stuffing ingridients:-
besan powder
Besan paste preparation:-
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Take the flour measurements as i said above and mix well with water and salt..the consistancy should not be very loose or shold be in pouring consistency.
If the consistency is too loose the paste wont stick to mirchi...if it is too tight we cant roll the mirchi in the paste...when we dip Mirchi in the paste...the mirchi should be coverd evenly with the paste..
add a pinch of baking salt to the paste and keep while preparing the paste...this baking salt helps the bajji to puffup evenly. prepare the paste and keep aside..Now we have to do the preparation for mirchi..
Mirchi preparation:-
Wash the mirchi well n make a vertical cut on one side of the remove the chilli seeds from the chilli trough the vertical same to all the mirchi..
Mirchi stuffing:-
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Make fine powder of the vamu seeds... for that...heat the vamu seeds on a dry pan for a while..let it cool and blend it to fine powder.
In this vamu powder Mix besan (senaga pindi) powder n lilltle salt.this vamu and besan can be of equal proportions.
Now stuff this powder in each mirchi...for stuffing..take powder with ur fingers..keep in mirchi and now with ur thumb or index finger slowly pull the powder down to the that the powder is evenly spread in the mirchi...( detail description can be shown in the video)
Making bajji:-
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Heat oil in the kadai....when the oil is hot..reduce stove to dip each mirchi by holding the stem in the besan paste ..while moving the mirchi to the oil pan from paste bowl...take the mirchi by rubbing trough the edge of the besan paste that the drops of the paste wont fall fry the Bajjis in medium flame to light brown clour n remove from oil....Thats it...

Our tasty and mouth watering mirchi bajji is ready....
For this Mirchi bajji we can stuff the onions to taste it even better...i can say..its awesome...hmmm....tasty...
For Onion stuffing....chop the Onion finely..add lilltle salt,pinch of redchilli powder(for colouring), little lemon juice...mix them well...
Now make a vertical cut to the bajji and stuff this Onion into the bajji...
(* in case if the bajji is too spicy this onion stuffing heps in reducing the spiciness*)
Aloo Bajji:-

If the besan paste remains back..then we can make Aloo Bajji or Onion Bajji or Onion pakoda or bread Bajji nad many other.....
Now i will say how to make Aloo Bajji from the remaining paste..
Since mirchi itself is spicy..we dont add any chilli powder to the paste..but for other type of bajjis as i said above..we have to add little red chilli powder to get nice taste..
So now for the aloo Bajji add little red chilli powder to the remaining paste n mix well..
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now peel of one Aloo and cut it into round slices....dip each slice in the paste ..roll it well to the both sides n fry in the oil....fry to the nice color nad remove it from oil....
thats it...our Aloo Bajji is ready to prefer to eat this Aloo bajji as they cant eat the Mirchi Bajji...

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