Cut Mirchi Bajji / Pakora / Fritters - Andhra style

          This is the very popular Andhra street snack that is also called as Mirapakaya Bajji in the local lingo. These fritters are popular in Telangana too. They are basically stuffed chili fritters that are deep-fried twice to get that extra touch of crispiness. They are both spicy and tangy with a real chatpata flavour. So go ahead and give it a try and enjoy as an appetizers or as a tea-time snack. 

          There are many versions where the stuffing differs based on individual preference. 
Come evening and all street corner eateries come alive selling these hot and yummy snack with eager customers waiting in a queue to dig into these sumptuous pakoras. 

          The spices can be adjusted according to your preference. Moreover, you can turn any left-over mirchi bajji into chaat or kadhi. They tastes just as yummy. 

• 6-7 fresh green chilies
• 2-3 tbsp. fresh grated coconut
• 3 tbsp. peanuts
• 2 tbsp. sesame seeds
• 2 sprig curry leaves
• 2 tbsp. roasted chana dal (Bengal gram)
• 1-2 tsp. amchur (dry mango powder)
• salt to taste
• 1 tsp. red chili powder
• 1 cup besan (gram flour)
• 1/4 tsp. soda bicarb
• 1/4 tsp. turmeric powder
• 1/2 tsp. ajwain (carom seeds)
• 1 tsp. lemon juice
• oil to deep fry

          Wash the chilies and slit it lengthwise. Scoop out the seeds with a small spoon. Smear it with salt and lemon juice and keep aside for 10-15 minutes. Then wash them again. 

          Make a thick batter with besan, salt, soda bicarb, ajwain, turmeric powder and required quantity of water. Set aside.

          For the stuffing, roast the coconut till light brown. Add the peanuts, curry leaves and sesame seeds. Continue to saute for a few seconds more. 

          Cool and grind along with the fried chana dal, tamarind paste and little water into a paste. Add the chili powder and salt. Mix well and keep aside.

          Fill this stuffing in the slit chilies. Set them aside. Heat oil in a pan. Dip the chilies in the batter and deep fry them to a light golden colour. 

          Let the flame be low in the entire process. Drain on a kitchen towel and let it cool down. Cut into 1" pieces and deep fry them again till crisp. Serve hot with sauce or any chutney.