Mirchy means chilly and bhajji means a fried fritter. People of North Karnataka and many parts of Karnataka these Mirchy bhajjis are also eaten with Masala Mandakki/Puri/Kadale Puri, a snack prepared using Puffed rice.
I have tried these bajji chilly, channa flour/besan/ red chilly powder and jeera/ cumin seeds.
There are different ways you prepare the bajji/fritter. Some do fill the chilly with coriander powder, methi/fenugrik powder, roasted channa powder or besan combined spice powder.
I have slit the chilly removed the seeds and cut them in to small pieces. It helped me fry them on small pan. The advantage of using small pan helps me use less oil. It is said that we should use the deep fried oil in cooking. I don't use the fried oil for cooking. (Use it for door hinges, applying on gates etc).
Let us see the recipe now :
Ingredients :3 to 4 Green chillies.
3. Mix all the ingredients nicely and add very little water and prepare dough. Let the dough be thick.
4. Keep a pan and heat. Put oil. Let it get hot.
5. Dip each chilly piece nicely in besan/channa spicy dough and put slowly in hot oil.
6. Let it fry till it turn golden brown. Turn in between so that it cooks on all sides.
7. Remove from the hot oil and put it on a kitchen tissue.
8. Serve ready Green chilly Pakodas with a cup of coffee/tea or for lunch.
Note :Fry pakodas in medium heat. To make it crispy add a pinch of bycarbonet soda or a spoon ful of hot oil to besan dough. You can fill the green chillies with coriander and jeera powder. it gives different taste. You can use a big pan instead of cutting the chilly into pieces. Use of more oil is optional. Use of any other spice is optional.
Time : 10 Minutes.