🌧️ Hyderabad’s Monsoon Magic: Mirchi Bajji & Punugulu – Crispy, Spicy Street Snacks to Savor

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
• ¾ to 1 tsp salt (adjust to taste)
• 1 to 1¼ tsp crushed ajwain (carom seeds)
• ½ tsp red chili powder (optional)
• ¼ tsp turmeric
• ¼ 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)
• ¼ 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.