When you are miles away from your home place….the mere mention of the place name can make you nostalgic…..isn’t it?? Few days back…I met an old lady in park…..as the conversation between we two started…the lady’s eyes twinkled with an delightful smile on her wrinkled face….upon hearing I hail from Guntur. Decades back, that old lady too stayed in Guntur to do her graduation and post-graduation…..She wanted to know….how the place look like now?? She remembered most of the things….the major landmarks of the place, eat-outs which are still famous, more over the age old cinema halls and much more…..
After having a hearty conversation with the old lady….rest of the day….I thoughts lingered round the round the galli’s (lanes)of my home town….the place where I studied, the lanes where I fell a dozen times to learn bi-cycle and two-wheeler under blazing hot sun. The place where God gave me the sweetest gift for life….’my little sister’. The place where I got friends for life….the place where my favourite street food is available….Garelu (Vada), Punugulu, Chitti Punugulu, Jaleebi, Maal Puri, Meethi Bondi, Vankaya Bajji (Brinjal Fritters), Neyi Idli (Ghee Idli), etc….Above all this stands my all-time favorite…..street food Mirchi Bhajji (Green Chili Fritters)…..popularly called as Mirapakaya Bajji in my place.
Guntur holds Asia’s largest chili market…..You can get many chili varieties in Guntur…may be because of that you can find a mirchi bhajji stall in almost every corner of the street. My very favorite Mirchi Bhajji stall is on the main road of Brundavan Gardens….This stall will start from five in the evening and will run till 11 in the night….Standing under the street light, devouring piping hot mirchi bajji with cut onions sprinkled with lemon and red chili powder is truly yummy…..
- 10 Green Chilies, check NOTES
- 1½ cups Chickpea flour/Besan
- ¼ tbsp. Baking soda
- Oil for deep frying
- 1 tbsp. Carom seeds/Ajwain
- 2 tbsp. dry roasted Sesame seeds/Til
- Coarsely grind the ingredients listed under stuffing.
- Take green chilies, slit length-wise (as shown in the figure above) and using the tip of the knife remove the seeds along with thick white vein. Gently stuff the chilies with the above made stuffing with your fingers and set aside.
- Heat enough oil in kadai, or wide heavy bottom cooking vessel for deep frying.
- In the meantime, add chickpea flour, salt and baking powder to a bowl and make thick consistency batter by slowly adding water. Whisk gently to avoid lumps and set this aside.
- Check whether the oil is hot enough to deep fry, by dropping a small ball of batter in the oil. If the batter ball sizzles and reaches the top of the oil, then the oil is ready for deep frying.
- Dip each of the stuffed green chili in the above made batter and make sure that the stuffed green chili is properly covered with batter.
- Slowly from the corner of the kadai, drop down the batter covered stuffed chili.
- Repeat the process and add 2-3 chilies at a time, depending on the size of the kadai/vessel.
- On medium heat, fry till they turn nice golden. Remove on to a kitchen tissue or towel using a stainless slotted spoon. Repeat to complete the chilies.
- Serve hot by garnishing with sliced onions, lemon wedges and fresh coriander leaves.
- Add love to make this recipe taste ‘Yummy’.
chili in water for 2 minutes and then wipe each chili with dry kitchen towel
and lay them to dry for 5-10 minutes. Remember to remove the seeds from the chilies;
otherwise you cannot take that fiery heat the green chilies carry.