In the realm of Indian cuisine, monsoon translates to chai-pakora sessions. Whether it’s breakfast or snack time, if it is pouring cats and dogs outside, the kitchen soon gets filled with the aroma of ginger tea and pakoras frying. For many boomers, millennials, and Gen Zs, the imagination of relishing chai pakora hits the nostalgic cord.
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Among many recipes of pakoras, aloo and pyaaz fritters are the most common and easy to whip up. Amid this, mirchi bhajiya has a separate fan following. While most people will suggest that spicy food and hot beverages do not make a good combination, Indians love to devour mirchi bhajiya with a hot cup of tea during monsoon. Here are a few recipes from different parts of India to help you make the best of the monsoon.
Andhra Mirapakaya Bajji
In Andhra Pradesh and Telangana, these crispy chilli fritters are served as street foods throughout the year. Long and thick green chillies are slit in the middle and deseeded. Don’t forget to wear gloves while replicating this recipe at home. The chillies are later stuffed with a mixture of tamarind chutney, ajwain, salt, finely chopped onions, fresh coriander leaves, red chillies, and roasted cumin powder. Every chilli is dipped in a thick besan batter and deep-fried until the crust turns crispy.
Maharashtrian Mirchi Bhaji
Those who have tried Maharashtrian food will agree that the locals love their spices and chillies. Despite being fiery in nature, the regional delicacies of the state are among the favourites of people across the country. The locals use Bhavnagri chillies for this recipe and stuff them with a spiced mixture of gram flour. These chillies are dipped in the gram flour batter and deep-fried in hot oil until they turn golden brown. People relish them with green chutney, dry garlic chutney (the same used to season vada pav), and ketchup.
Kolkata’s Mirchi Bhajji
Mirchi bhajji is a popular choice of street food in Kolkata, West Bengal. The vendors here use the batter of gram flour and rice flour to dip green chillies. The batter comprises not only the two kinds of flour but also spices including nigella seeds, red chilli powder, turmeric powder, and salt to taste. The uniqueness of this recipe is that chillies are stuffed but dipped in besan batter and deep-fried. Green chutney and mustard sauce are the best companions with this fiery snack.
Rajasthani Mirchi Vada
Rajasthani mirchi vada is to die for because of the crispy crunch and lip-smacking stuffing. This is a popular snack prepared in most households and available at street-side stalls as well. After slitting large green chillies, they are stuffed with a spiced blend of potatoes consisting of boiled and mashed aloo, cumin seeds, red chilli powder, amchur powder, and turmeric powder. The chillies are dipped in besan batter, deep-fried, and served with tamarind chutney and green chutney and a cup of chai.
Milagai Bajji From Tamil Nadu
In Tamil Nadu, long green chillies are used to prepare the mirchi bhajiya. These mildly spicy chillies are dipped and deep-fried, much like Kolkata’s mirchi bhajji. Instead of stuffing chillies, the gram flour batter is seasoned with carom seeds, turmeric powder, salt to taste, cumin seeds, and rice flour. The deep-fried fritters are plated with tangy tamarind chutney or coconut chutney to balance out the spicy notes.
Gujarati Bharela Marcha
Gujaratis also have their version of mirchi bhajiya that amazingly pairs with ginger and cardamom tea. Like most regional recipes, the recipe of this snack is also quite different from what you might have tasted across India. The chillies are stuffed with a tasty blend of besan, sesame seeds, turmeric powder, cumin seeds, coriander powder, lemon juice, chilli powder, and sugar. After dipping in gram flour batter and deep-frying the chillies, the snack is served with tangy and sweet tamarind chutney.
Karnataka’s Menasinakai Bajji
The recipe of mirchi bhajiya in Karnataka is simple and easy to follow. A batter is prepared using rice flour, besan flour, coriander powder, red chilli powder, salt to taste, cumin powder, baking soda, and turmeric powder. Sometimes, a pinch of asafoetida is added for the kick and to enhance the taste. Green chillies are coated with this batter and deep-fried until the crust becomes crispy. Tomato and coconut chutneys are served on the side to accompany the hot and spicy snack.