MULAKU BAJJI / CHILLI BAJJI

MULAKU BAJJI / CHILLI BAJJI

 

   
Prep Time..................................10 min
Cook Time.................................10 min
Total Time.................................20 min

Course........................................Snacks
Serves.........................................2
Recipe Type...............................Veg.
Difficult.....................................Easy


SUMMARY:

  Today's my post is Kerala style Mulaku / Chilli Bajji. Mulaku Bajji is a common snacks in Kerala like Banana Bajji, Cauliflower Bajji, Egg Bajji etc.. My previous post was Cauliflower Bajji in which I already written about Bajji. ( See my Cauliflower Bajji recipe. ) Kerala style Mulaku Bajji is tasty and  easy to cook snacks. It is popular in Kerala as well as South India.Try this different tasty Bajji. With regards........................


INGREDIENTS:

* Big Bajji Mulaku/Chilli.........................................6
* Gramflour/Besan/Kadalamavu..............................1 1/2 cup
* Chilli powder/Lal Mirch/Mulakupodi..................1 tbsp
* Asafoetida..............................................................1 tsp
* Turmeric powder...................................................1/2 tsp
* Tamarind extract..................................................From 1 or 2 lemon size balls OR As per your taste. ( I used 2 )
* Water....................................................................As needed
* Coconut Oil/Any refined oil
* Salt to taste.

DIRECTIONS:

1. Slit the Bajji Mulaku/Chilli lengthwise.

2. Take 2 lemon size tamarind balls.

3. Add little water to tamarind and squeeze with your hand and remove the tamarind pieces if any.

  

4. Take a bowl and add 1 1/2 cup gramflour, 1 tbsp chilli powder, 1 tsp asafoetida, 1/2 tsp tumeric powder, salt and water. Mix it well without any lumps. The batter should be thicker.

5. Heat a pan with sufficient oil and wait till the oil heated up.

  
6. Dip the slit Bajji chilli first in tamarind extract ( Put some tamarind extract inside the slit chilli if necessary ) and then into the prepared thick mixture ( batter ).
7. Now, slowly drop them in the hot oil and deep fry it. When it is become brown color turn to the other side.

8. Serve hot.

TIPS:

* The batter ( Mixture ) should be thicker otherwise the flour mixture won't stick to the Bajji Chilli.
* If you don't want it to be too spicy, you can remove the seeds from Bajji Chilli.

Recipe Source...................................................Thattukada.
Tested by...........................................................Jayaprakasan C Edathil for the jpcedathil.blogspot.in

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