Garma Garam Mirchi Bhajiya: A Spicy Treat from Chef Curry Do’pyaza!
Namaste Dosto! Kem Cho? (Hello friends! How are you?) Chef Curry Do’pyaza here, back in your kitchens and hearts with another lip-smacking recipe that’s sure to set your taste buds dancing!
Today, we’re diving into the world of Mirchi Bhajiya, also known as Mirapakaya Bajji or Mulaku Bajji depending on which corner of India you hail from. These aren’t just any fried chilies; they are a symphony of spicy, tangy, and savory flavors encased in a crispy, golden batter.
When Do We Devour These Fiery Delights?
Mirchi Bhajiya is a beloved snack, especially during the monsoon season. Picture this: the sky is a dramatic canvas of dark clouds, the rain is pouring down in sheets, and you’re huddled indoors with a plate of these hot, crispy bhajiya. Pure bliss, right? They are also a common sight at street food stalls, festive occasions like Diwali, Dussehra, and even casual get-togethers with friends and family. No matter the occasion, Mirchi Bhajiya always brings a smile to everyone’s face.
A Little History Lesson…
While the exact origins are shrouded in mystery, it’s believed that Mirchi Bhajiya evolved from the simple concept of frying vegetables in a gram flour batter, a technique that has been prevalent in Indian cuisine for centuries. The addition of chilies, specifically the large, mild variety, elevated this humble snack into the spicy, addictive treat we know and love today.
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 6-8 Large Green Chilies (Badi Wali Hari Mirch) – (Use the thicker, less spicy variety)
- 1 cup Gram Flour (Besan)
- 1/4 cup Rice Flour (Chawal ka Atta) – (For extra crispiness)
- 1/2 tsp Turmeric Powder (Haldi Powder)
- 1/2 tsp Red Chili Powder (Lal Mirch Powder) – (Optional, for extra heat)
- 1/2 tsp Asafoetida (Hing)
- 1 tsp Ginger-Garlic Paste (Adrak-Lehsan Paste)
- 1/4 tsp Baking Soda (Meetha Soda)
- 1 tbsp Lemon Juice (Nimbu ka Ras)
- Salt to taste (Namak Swadanusar)
- Water as needed
- Oil for deep frying (Tel)
Step-by-Step Instructions:
- Prep the Chilies: Gently wash and dry the chilies. Make a slit lengthwise in each chili, being careful not to cut all the way through. Remove the seeds if you prefer a milder flavor.
- Make the Batter: In a large bowl, whisk together the gram flour, rice flour, turmeric powder, red chili powder (if using), asafoetida, ginger-garlic paste, baking soda, lemon juice, and salt.
- Add Water: Gradually add water, whisking continuously, until you achieve a smooth, lump-free batter with a consistency similar to pancake batter. It should coat the back of a spoon easily.
- Heat the Oil: Heat oil in a deep frying pan or kadai over medium heat. The oil should be hot enough that a small drop of batter sizzles and rises to the surface quickly.
- Dip and Fry: Dip each chili into the batter, ensuring it’s fully coated. Carefully drop the coated chilies into the hot oil, a few at a time, being careful not to overcrowd the pan.
- Fry to Perfection: Fry the bhajiya until they are golden brown and crispy on all sides, turning them occasionally. This should take about 3-4 minutes per batch.
- Drain and Serve: Remove the fried bhajiya from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve Hot: Serve the Mirchi Bhajiya hot and fresh with your favorite chutney or sauce.
Chef’s Tips for the Best Bhajiya:
- Choose the Right Chilies: Select the large, light green chilies that are specifically meant for making bhajiya. They are less spicy and have a thicker flesh.
- Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in tough bhajiya. Mix just until the ingredients are combined.
- Hot Oil is Key: Ensure the oil is hot enough before frying. If the oil is not hot enough, the bhajiya will absorb too much oil and become soggy.
- Serve Immediately: Mirchi Bhajiya are best enjoyed hot and fresh. They tend to lose their crispness as they cool.
Cooking Variations:
- Gas Stove/Induction Stove: The traditional method is to deep fry in a kadai or deep frying pan on a gas or induction stove.
- Air Fryer: For a healthier option, you can air fry the bhajiya. Preheat your air fryer to 375°F (190°C). Lightly spray the bhajiya with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Oven: You can bake the bhajiya in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown.
Nutritional Information (Approximate per serving):
- Calories: 200-250
- Fat: 15-20g
- Carbohydrates: 15-20g
- Protein: 5-7g
Serving Suggestions:
- Serve with a side of tangy tamarind chutney (Imli ki Chutney) or spicy mint-coriander chutney (Pudina-Dhaniya Chutney).
- Enjoy with a cup of hot chai (tea) or coffee.
- Sprinkle with chaat masala for an extra burst of flavor.
Time to Get Cooking!
There you have it, my friends! A simple, yet incredibly satisfying recipe for Mirchi Bhajiya that’s sure to become a family favorite. So, roll up your sleeves, gather your ingredients, and get ready to create some culinary magic in your kitchen. I know you will enjoy these bhajiya.
Go ahead, try this recipe at home and share the deliciousness with your friends and family. Happy cooking!