Chili Baji (Milagai baji) - Preparation time 10 mins
Hotttt baji which mom used to make when we get the large size of chili (usually we used to say as baji milagai). Light green and will be in big size. Mom used to make some processing to bring down the hotness of the chili. Goes well with coconut chutney as usual.
Ingredients:-
Baji milagai - 4
Tamarind - gooseberry size
Water - 2 cups
Bengal gram flour - 1 cup
Rice flour - 1/4 cup
Salt - to taste
Asafoetida - a pinch
Red chili powder - 1 tsp
Oil - to deep fry
Preparation method:-
Slit the chili from top bottom so we can remove the seeds from the chili. Be careful don't make the chili to half just slight on the side alone.
In a vessel add the water and boil along with the tamarind or tamarind juice. When the water boils add a;; the slit chili's and boil fr fe seconds.
Switch of the stove, cover the vessel with a lid. Leave this for few mins. This is the process to bring down the hot nature of the baji milagai.
Remove the chili and keep in a plate.
Take a bowl, add bengal gram flour, rice flour, chili powder, asafoetida and mix well. Add required amount of water to make thick paste so that it will get coated over the chili.
Heat oil in kadai for deep frying. Usually i will make each chili into two piece (top portion and bottom portion) to avoid keeping large amount of oil for deep frying.
Fry one chili at a time. Dip chili in the baji paste and coat evenly as a thick layer. Now slowly drop the dipped chili into the oil.
In medium flame fry for few mins so the outer layer and the flour which will be inside the chili (which goes through the slit portion of the chili) are cooked properly.
Colour of the baji will become slightly brownish yellow and crisp.
Serve hot to your friends and family.
Hotttt baji which mom used to make when we get the large size of chili (usually we used to say as baji milagai). Light green and will be in big size. Mom used to make some processing to bring down the hotness of the chili. Goes well with coconut chutney as usual.
Ingredients:-
Baji milagai - 4
Tamarind - gooseberry size
Water - 2 cups
Bengal gram flour - 1 cup
Rice flour - 1/4 cup
Salt - to taste
Asafoetida - a pinch
Red chili powder - 1 tsp
Oil - to deep fry
Preparation method:-
Slit the chili from top bottom so we can remove the seeds from the chili. Be careful don't make the chili to half just slight on the side alone.
In a vessel add the water and boil along with the tamarind or tamarind juice. When the water boils add a;; the slit chili's and boil fr fe seconds.
Switch of the stove, cover the vessel with a lid. Leave this for few mins. This is the process to bring down the hot nature of the baji milagai.
Remove the chili and keep in a plate.
Take a bowl, add bengal gram flour, rice flour, chili powder, asafoetida and mix well. Add required amount of water to make thick paste so that it will get coated over the chili.
Heat oil in kadai for deep frying. Usually i will make each chili into two piece (top portion and bottom portion) to avoid keeping large amount of oil for deep frying.
Fry one chili at a time. Dip chili in the baji paste and coat evenly as a thick layer. Now slowly drop the dipped chili into the oil.
In medium flame fry for few mins so the outer layer and the flour which will be inside the chili (which goes through the slit portion of the chili) are cooked properly.
Colour of the baji will become slightly brownish yellow and crisp.
Serve hot to your friends and family.
No comments:
Post a Comment