Mirchi Bhaji

Back in India, the only dish that you can think of, when it is raining is hot and spicy mirchi Baji. The thought of having hot and spicy mirchi Baji, when it is cold and raining outside it self makes me very happy. I made them recently when my brother visited me from London, as he cannot get them there. This is probably one of the most easiest and best dish to make.

Ingredients:

Basin powder (gram flour) - 1 cup 

rice flour (or you can use all purpose flour) - 2 tbs 

salt - to taste

baking powder - 1 tsp

long green chillies (non spicy) - 5 to 6 

Oil (for frying) - 4 to 5 cups  

Onions - 1 large

chat masala - 1/2 tsp

lemon - 1/2 (large)

Procedure:

1. Wash the chillies under water and remove the seeds inside and keep them aside. (I like to keep the seeds as my family likes to eat spicy bajjis)
2. Chop the onion in to very thin pieces. Add the salt, lemon, chat masala to this chopped onion, mix well and keep it aside.
3. Mix the gram flour, rice flour, 1/2 tsp salt, backing powder together. Add some water and mix it in to a thick paste like consistency. (make sure that it is not too liquidy, because if the batter is too loose it will absorb more oil. 
4. Take the oil in the frying pan and switch on the heat. Drop a little amount of batter in to the hot oil to make sure it is ready. 
5. If the batter immediately floats on to the top of the oil, it means the oil is ready for frying. 
6. Dip the mirchi in to the batter and make sure it is coated on all side and place it in to the oil. 
7. Let the mirchi bajji fry till golden brown and remove it on to a paper towel so that the excess oil is absorbed on to the towel. Repeat the procedure for all the bajjis. 
8. After frying, slice open the center of the bajjis and then add the onion mixture (step 2) as shown in the figure. 

Enjoy!!! 

Note: It is very important to have the bajjis when they are hot. So eat them when they are hot. Also be careful when adding the battered bajjis in to the hot oil as it might spill on you.