Chili Fritter (Menasinakai Bhajji)

Recipe By:
Sanjana
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Chili Fritter Menasinakai Bhajji
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  • Total Time 22 min Ico-add
  • Yield 3 Servings
  • Level Medium

This spicy treat, using the globally popular jalepeno pepper, is sold by street vendors in north Karnataka, India. In other parts of Karnataka it is known as Mirchi Bonda or Mirchi Majji.
 

Ingredients

  • Some of the east indian names for ingredients are listed with their english names in parentheses:
  • 6 menasinakai / jalapeno chilis (or for less heat you can substitute banana chilis)
  • 1 tablespoon jeera (cumin) powder
  • 1 cup gram (chickpea) flour
  • 1/2 teaspoon red chili powder
  • 1 tablespoon rice powder (or substitute pastry flour)
  • 1 tablespoon semolina
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric powder
  • Lemon juice to taste (a few drops)
  • Water
  • Oil for deep frying
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Directions

  1. 1. Wash the chilies and pat dry with a paper towel. Make a small slit (if you want to reduce the heat remove seeds and inner core) then fill it with jeera powder; set aside.
  2. 2. Mix chickpea flour, red chili powder, rice powder, semolina, baking powder, salt and turmeric powder.
  3. 3. Add lemon juice and then water in small amounts until the mix reaches a smooth pouring consistency.
  4. 4. Dip each pepper into the batter. If you have trouble with the batter sticking to the pepper, coat the peppers lightly with corn starch first.
  5. 5. Deep fry till golden brown.
  6. 6. Serve hot with coconut chutney.
 
 
  • Did you know?

    Turmeric originated in India and has been used there for at least 2,500 years. According to some historians it may have been cultivated first as a dye with its use as a spice coming later.