Hot and spicy deep fried Chilli fritter
My at-home version
I grew up in Oman, rather I have lived in this
country all my life.. :) I first came here when I was three months old, with my
parents. My father was working here much before he was married.. Well that
would probably explain why I am so attached to this place and call it HOME! :)
From my childhood memories, I recollect this place being very hot all
throughout the year. Winters weren't all that cold! But, with time, the climate
here has changed drastically! For the good I must say! Winters are much colder,
summers aren't as hot as it used to be once upon a time and there's more rain
than ever before! :) Yes, Rain! :) that's where I am getting to.. Rain or even
just a cloudy sky, elevates my spirit to a state of bliss. Amidst a scorching
summer, a little rain to sooth the heat down, is indeed a blessing.
The other day, I woke up to a beautiful view of a cloudy
sky outside my window. That's something that boosts me with a lot of positive
energy.
While sipping my morning brew and relishing the drizzle outside the
window, it reminded me of my recent trip to Kodaikanal that I shared with you
last week. It reminded me of the fog gulped mountains, the cloudy sky, the cool
breeze and the pleasant drizzles..
and ah! a face that flashed before my eyes
was that of the kind lady who called me over to click her portrait at her
little tea shop where she was making and selling hot and tempting Mulaku
bajji..
YES! Here's a recipe inspired from the Kodai trip.. Deep fried, hot and spicy Mulaku bajji (Chili fritters). An Indian
snacks packed with spices.. Just the right thing for a rainy day! :) Luckily, I
managed to get the Anaheim pepper, the chili
used to make bajji. It's a mild variety of chili that could be described as
neither a chili nor a capsicum or both fused together.. :)
Ingredients :
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Anaheim pepper
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8 nos. (as used here)
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Gram flour (Chickpea flour)
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1 cup
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Corn flour
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1 tablespoon
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Whole-wheat flour (Aatta)
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1 tablespoon
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Bicarbonate of Soda
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A pinch
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Asafoetida powder
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1/4 teaspoon
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Red chili powder
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1/3 teaspoon or as required
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Turmeric powder
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1/3 teaspoon
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Fennel seed powder
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1/3 teaspoon
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Cumin seed powder
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1/3 teaspoon
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Kasoori Methi (crushed)
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1 teaspoon
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Salt
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To taste
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Water
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As required
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Oil
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For deep frying
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Preparation Method :
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Pick the freshest Anaheim
pepper. Wash them clean and towel dry. If you do not find this
chili, you could also make mulaku bajji with any other large chili. But, I
wouldn't recommend an alternative choice, 'coz a snack that's flaming hot is
definitely not going to be enjoyable. Yet, with whatever that's available, do
check the heat of it before you proceed to preparing it.
For that, slit a cut vertically from the head to the tail
and touch the seeds with a finger and rub on your tongue. You would get a rough
idea as to how hot it is. If it is really fiery, I'd recommend you, remove the
seeds out from inside with a knife. Anaheim peppers do not require the seeds to
be removed. Slitting a cut is essential, or else, the heat that would steam
inside while frying will either burst the chili causing the hot oil to
dangerously sputter or may cause serious burns if you bite into it and it still
has steam pressured inside even though the surface would have cooled! Does that
sound confusing! ;) Well, just slit it anyway then! :D
Some bajji's are made with stuffing different fillings into
it. This is the basic and modest version. :)
Now, let's make the batter. We will need gram flour or chick
pea flour (however it is known). Make sure you check the date on the packet. My
tip : the fresher the flour, the lesser the oil it will absorb. :)
Add the corn flour.
(it's optional) I like my bajji crispy and not soggy. Corn flour helps the
fritter to be crispy and retains the crispiness even after it cools. Add the whole-wheat flour.
It will help hold the batter together.
Then add a pinch of bicarbonate of soda. A PINCH! I mean it!
More, would absorb oil while frying. Then add the asafoetida powder. I have seen my mom add
asafoetida powder and then pour half a teaspoon of hot oil over it to cook it
slightly. It infuses the flavour as well as removes the raw taste. Then add the red chili powder, to your desired taste. Some
like the crust spicier than the chilli and some like it mild. Add the turmeric powder.
Then add fennel and cumin seed powder.
Crush and add the kasoori methi (fenugreek leaves).
Add salt to taste and water and
whisk into a fine batter. The preference of the consistency of the batter could
differ person to person.
I and my family personally like a crispy and light
crust. Some like it soft and the chili thickly coated. The trick is, if you want the bajji lighter
and crispy, make sure the batter is not too thick. Precisely, it should drip
gently down your whisk, but isn't too watery at the same time. If you want it
the other way, add lesser water and make sure the batter is thick enough to
leave a trail when stroked with a spoon. Make sure to taste the batter add more
salt or chilli powder if required. Don't judge the taste of the batter at this
point. ;) Remember! it's still raw! :)
Next, heat some oil in a wok.
Another tip : Never leave the batter for too
long. Once you add water, make sure you cook soon, or else it could absorb oil
while frying! When the oil is really hot, gradually dip the chili in the
batter. You dont have to really open the slit or deliberately let in the
batter.
Slowly insert the chili into the oil. As soon as you have
inserted a batch, bring down the heat to medium. Then, with a spoon or your
hands, pour on some batter over each chili. This helps give a crunchy and
crispy crust and a different look too. :)
When the sides have seemed to start browning, turn it over.
When both sides have evenly browned and it has cooked
through, remove them onto a paper towel. Continue the same with all batches.
And here you are with a plate of hot and crispy Mulaku
bajji! :) Just the right thing with a cup of tea on a rainy day with your loved ones! :) Bliss :) Enjoy!
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