Mirchi Bajji (Stuffed South Indian style Pepper Poppers)
One of my favorite childhood snacks - mirchi bajji or stuffed chilli poppers! While my American upbringing has taught me to stuff jalapenos with cheese mixes, my South Indian upbringing taught me to stuff with a spicy-tangy-nutty mix of Peanut PODI and tamarind!
Both are very different in taste, and equally delightful!
✦ Ingredients
- 3 mild chilies (banana peppers or Anaheim peppers)
- 10 tbsp Crunchy Peanut PODI
- 2 tbsp thick tamarind pulp
- Pinch of salt
- 150g cup besan (chickpea flour)
- 100g water (adjust as needed)
- Pinch of turmeric
- Oil, for deep frying
- Lime wedges, to serve
- Chaat masala (optional)
✦ Instructions
- Make the stuffing by mixing the Crunchy Peanut PODI, tamarind pulp, and a pinch of salt into a thick, spreadable paste similar to miso. Adjust as needed by adding more PODI if too loose or a few drops of tamarind if too thick. Taste and balance for tang, salt, and nuttiness.
- Slit each chili lengthwise down one side and remove the seeds if you prefer less heat. Stuff the chilies generously with the prepared filling and press them closed gently.
- In a bowl, mix the chickpea flour (besan), salt, and turmeric. Add water gradually to form a thick batter with brownie-batter consistency, thick enough to coat the chilies evenly.
- Heat oil in a deep pan over medium-high heat. Dip each stuffed chili into the batter, coating it fully, then carefully lower into the hot oil. Fry until golden and crisp on all sides, turning occasionally for even cooking. Remove and drain on paper towels.
- Serve hot with lime wedges. Optionally, sprinkle it with chaat masala or lemon.
