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Thick and long
(about 10-15 cm) - 6
Ajwain - 3 tsp (roasted and powdered)
Besan - 200 gm
Salt to taste
powder, a pinch
powder/Ajwain - 1 tsp
Baking soda - 1/2 tsp
Curds - 2 tsp
Onions, chopped - 2
Juice of one
Coriander leaves, chopped - 2 tbsp
Tomato, chopped - 1
Chaat Masala - 1 tsp (optional)
or Beetroot, grated - 1 (for garnishing)
Flour - 50 gm
How to Make Mirapakaya Bajjilu
Take besan in a bowl. Add turmeric, salt, curds, baking soda and ajwain and mix well adding water. Make a thick batter. Keep it aside for 10 minutes.
Now discard seeds from chillies making a slit lengthwise.
Mix salt with ajwain powder and rub this powder into the slit area of chillies. Dip these chillies in the batter and coat well.
Slowly drop dipped chillies in the oil. Fry in medium flame till golden brown in colour. Take and keep bajjis aside.
Now take a bowl and mix chopped onions, tomatoes, coriander leaves, salt, lemon juice and chaat masala.
Make a slit lengthwise in bajjis and stuff this masala carefully.
Place them in a plate and garnish with grated carrots or beetroots and sprinkle chaat masala again over them.
Serve hot with sauce and cucumber, onion and tomato salad.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.