Mulaku Bajji Nirachathu | Stuffed Mirchi Bajji (Step by Step Pics)

Nalumani palaharam (Tea time snacks) is a must especially on weekends when all are at home. These days acchappam or kuzhalappam / madura seva / murukku like fried goodies don't incite much interest in my family and their demand is for some filling snack like kozhukatta or ada or chats. But every other day the same things don't work good and am in search of more interesting snacks along with the regular ones. Then one day, H saw the bajji chilli in the super market and brought home. Here we don't generally find these chillies always and so hardly I prepare these at home. Long back, I had posted the plain mirchi (mulaku) bajji which doesn't have a filling. This time I prepared these with a filling which I liked more than the plain ones. My mom always remember the filled mulaku bajji she used to devour during her stay at Jodhpur. She misses having these north Indian snacks at times so do I. These are quite simple to make like pakoras and can be enjoyed with a dash of ketch up. Do try these ones !!

Preparation time ~ 20 minutes
Cooking time~ 10 minutes
Serves ~ 7 bajji
Author ~ Julie
Ingredients
banana pepper / bajji pepper 6-7
curd / tamarind pulp 2 tbsp
oil to deep fry

for stuffing
potato / urulakizhangu 4 medium sized,boiled and mashed
onion a small size, fine chopped
chilly powder/ mulaku podi 1/2 tsp
coriander powder / malli podi 1/4 tsp
amchur powder /dry mango powder 1/2 tsp
roasted cumin powder / jeerakam podi 1/4 tsp
salt to taste
cilantro /coriander leaves chopped 1 tbsp

for covering
besan / kadalamavu 3/4 cup
rice flour / ari podi 1/4 cup
chilly powder / mulaku podi 1/2 tsp
ajwain / carom seeds/ ayamodakam 1/2 tsp
asafoetida / kayam podi 1/4 tsp
salt to taste
baking soda a pinch (optional)

Method

• Wash the banana pepper or bajji mulaku under running water. Then slit open the chilly(retain the stalk) and scoop out the seeds with a spoon (don't use hands as it may irritate the skin and feel burning sensation). Drop the chillies in a bowl of water with added curd/yogurt /tamarind pulp and leave soaked for 15 minutes( this is an optional step but it reduces the spices considerably).

• Heat a pressure cooker and add the potatoes,salt and turmeric powder for three whistles. Once the pressure is released, remove and mash the potatoes well. To this add the chopped onions, chilly powder, amchur powder, roasted cumin powder, cilantro chopped and salt. Combine this mixture well and keep aside.

• In another bowl, mix the besan(kadalamavu), ajwain seeds,chilly powder, kayam podi(asafoetida) and salt. Make a thick paste by adding water little by little(don't make the paste very watery else the chillies may not coat properly.
• Now, carefully remove the soaked chillies,wash under running water(drain the water completely else the filling may become watery when filled). Spoon each chilly with the potato mixture to fill completely. Keep aside.

• Heat oil in a wok or kadai and wait till its hot enough to slide in the chillies. In the meantime, add the pinch of baking soda to the kadalamavu(besan ) batter. Mix well. Drop each filled chilly in the batter. Coat all the surfaces nicely and then drop the chillies one by one to the hot oil. Lower flame to medium so that the chillies get cooked properly on all sides. Drain using a slotted spoon once the chillies turn golden brown. Place on a paper towel for 3  minutes and gently move to a serving plate. Serve hot with tomato ketchup and with a cup of garam chai(tea).
• Repeat the above step till you finish frying all chillies. Drain on a paper towel and serve hot.

NOTES

* Besan tends to form gas and cause acidity. Adding ajwain or ayamodkam reduces the chance of acidity, you may or may not add depending on personal preference.

* I have gone low on chilly powder as kids don't eat very spicy but you may add more if you like it spicy.

* You can skip ading the chillies in tamarind or curd if you don't wish to lose the spiciness.