Mirchi Bajji ki Kadhi

                Mirchi Bajji (deep fried stuffed chili fritters) is a very popular Hyderabadi street snack. It is also called as Mirapakaya Bajji in the local lingo. It is mildly spiced and can be had with either sauce or any chutney. They serve as great appetizers and tea-time snack. They can easily be made at home and enjoyed with loved ones.   

              As I had some leftover homemade mirchi bajjis, I decided to make something out of it. So here goes a kadhi (yoghurt based gravy) recipe which turned out real yummy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. While serving, arrange the chopped mirchi bajjis on a serving bowl and then pour the kadhi over it. So check out the step by step pictorial recipe to prepare it.

• 2 Mirchi bajji / bhajia / batter fried green chili fritters
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ginger paste
• 1/4 tsp. asafoetida
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1-2 tbsp. oil
• 1 sprig curry leaves
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. coriander leaves, chopped
• a pinch of red chili flakes 

          Slice the leftover mirchi bajjis and keep aside.

         In a bowl, whisk together yoghurt, besan, water, salt, turmeric powder, ginger paste, asafoetida, red chili powder, coriander powder and cumin powder.

          Heat oil in a pan and temper with mustard seeds, cumin seeds and curry leaves. 

          After it stops spluttering, add the yoghurt mix and simmer on a medium flame till it thickens to a desired consistency.

          Garnish with coriander leaves and red chili flakes.

          While serving, arrange the chopped mirchi bajjis on a serving bowl and then pour the kadhi over it. 

         Relish with steamed rice, jeera rice, pulao, plain Biryani or any form of Indian bread.

Slice the leftover mirchi bajjis and keep aside.

 In a bowl, take the yoghurt and besan. 

Add 1 cup water and whisk well. 

 Then add the salt, turmeric powder, ginger paste, asafoetida, red chili powder, coriander powder and cumin powder.

Mix well.

Add the remaining 2 cups water and give it a stir. 

 Heat oil in a pan & temper with mustard seeds, cumin seeds & curry leaves. 

After it stops spluttering, add the yoghurt mix & simmer on a medium flame......

 till it thickens to a desired consistency.

Garnish with coriander leaves and red chili flakes.

While serving, arrange the sliced mirchi bajjis on a serving bowl & then pour the kadhi over it. Relish with steamed rice, jeera rice, pulao, plain Biryani or any form of Indian bread.