A Delightful Monsoon Treat: Spicy Mirchi Bajji and Crispy Punugulu Perfectly Paired with Tea and Chutneys
Bilkul Online | Sunday Special
By Saba Tarannum
🌶️ 1. Mirchi Bajji (Hyderabadi Style Stuffed Green Chilli Fritters)
Description:
A popular street food in Hyderabad, Mirchi Bajji features long, mild green chilies stuffed with a tangy filling, dipped in a spiced gram flour batter, and deep-fried until golden and crispy. It’s a favorite monsoon snack, often enjoyed with a cup of tea.
Ingredients:
- 12–14 long, mild green chilies (bhajji mirchi)
- 2 cups besan (gram flour)
- 4–6 tbsp corn flour or ¼ cup rice flour
- Âľ to 1 tsp salt (adjust to taste)
- 1 to 1ÂĽ tsp crushed ajwain (carom seeds)
- ½ tsp red chili powder (optional)
- ÂĽ tsp turmeric
- ÂĽ tsp baking soda
- 2 tbsp oil (to add in the batter)
- Oil for deep frying
- ¾ cup water (plus 2–3 tbsp as needed)
- For Stuffing:
- 1 tsp crushed ajwain (optional)
- ÂĽ tsp salt
- 1 tbsp tamarind paste (optional)
- 1 medium onion, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 1 small lemon (juice)
- ¼ to ½ tsp red chili powder (optional)
- ¼ to ½ tsp chaat masala (optional)
Preparation:
- Rinse and wipe dry the green chilies. Slit them lengthwise, keeping the stems intact, and deseed them using a knife.
- Mix crushed ajwain, salt, and tamarind paste (if using) to make the stuffing. Fill each chili with this mixture.
- In a bowl, combine besan, corn flour or rice flour, salt, crushed ajwain, red chili powder, turmeric, baking soda, and oil. Gradually add water to make a thick batter.
- Heat oil in a deep pan for frying. Dip each stuffed chili into the batter, ensuring it’s well-coated, and gently drop them into the hot oil. Fry until golden and crispy.
Drain excess oil on paper towels. Serve hot with lemon wedges and sliced onions.
🥞 2. Punugulu (Hyderabadi Style Savory Fritters)
Description:
Punugulu are crispy, deep-fried fritters made from leftover idli or dosa batter, mixed with onions, green chilies, and spices. They’re a beloved snack in Hyderabad, especially during the monsoon season.
Ingredients:
- 2 cups leftover idli or dosa batter
- 1 medium onion, finely chopped
- 2–3 green chilies, finely chopped
- 2 tbsp fresh coriander leaves, chopped
- 1–2 tbsp rice flour (for crispiness)
- Salt to taste
- Oil for deep frying
Preparation:
- In a mixing bowl, combine the idli or dosa batter with chopped onions, green chilies, coriander leaves, rice flour, and salt. Mix well to form a thick batter.
- Heat oil in a deep frying pan over medium heat.
- Wet your hands with water and take small portions of the batter, shaping them into small balls or ovals. Gently drop them into the hot oil.
- Fry until they turn golden brown and crispy.
Remove from oil and drain on paper towels. Serve hot with coconut chutney or tomato ketchup.