Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is spicy, filled with so much flavor and tastes absolutely delightful with some hot tea or coffee!!
Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is a famous street food from Hyderabad and the people swear by them 🙂 Most evenings are spent relishing these Bhajjis with a cup of tea or coffee, specially during the rainy season!! The pairing of these crunchy, crispy and spicy fritters or Bhajjis and the hot beverage can make anyone hungry 😉
Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is made with large Bhavnagri Chilies and they are slit lengthwise in the center and filled with a tangy, spicy, nutty paste and then the chilies are dipped in a thick batter of chickpea flour and deep fried!!!! Bliss! I can finish an entire plateful in one go, lol!! They are very spicy, no doubt 😉
I serve these with a spicy raw mango chutney, and some chaat masala sprinkled in the top. A bit chopped onions on top these fritters are just another texture that goes so well with the crispy treats 🙂
Let’s make some Bhajjis….
Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.
Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.
Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.
Fill this paste in all the de-seeded chilies.
Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.
Whisk well to make a thick paste.
Heat sufficient oil in a kadhai/ wok. Once it’s hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.
Serve these piping hot.
Hyderabadi Mirchi Bhajji/ Fritters are a famous, spicy, deep fried snack from the streets of one of the most iconic Indian city - Hyderabad. They are best paired with a cup piping hot tea or coffee and enjoyed as snacks!
Ingredients
- 10 nos. Bhaavnagri Chilies
- 2 tbsp. fresh coriander leaves
- 2 tsp. chopped green chilies
- 1/4 cup sliced dry coconut/ khopra
- 5-6 cloves of garlic
- 3 tbsp tamarind pulp
- salt to taste
- 1+1/2 cup chickpea flour/ besan
- salt to taste
- water as needed
- 1/4 tsp baking soda
Instructions
- Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.
- Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.
- Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.
- Fill this paste in all the de-seeded chilies.
- Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.
- Whisk well to make a thick paste.
- Heat sufficient oil in a kadhai/ wok. Once it's hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.
- Serve these piping hot.
Love,
Shreya 🙂
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Adapted from youtube.
Looks absolutely delicious 😍😍
Thanks a ton sweetie 😘