Delicious mulaku bajji/chili bajji a traditional batter fried caribe peppers with spices and rice and besan flour. Great spicy snack goes with cup of tea.
I think I am in the mood of frying fritters these days, as the weather is cold, and the evening tea requires some piping hot fritters to enjoy with. May be a soup is a good idea to too, however now I am leaning towards fritters. Always I would buy banana peppers, thinking that I am going to make fritters, but would never get a chance to make it, and banana peppers will end up in curries at last. I last made Jalapeno poppers which I loved it. Finally I made my favorite Mulaku bajji/chilli bajji /batter fried caribe peppers.
Mulaku Bhaji/ / Chili Bajji/Batter Fried Caribe Peppers
- 5 Caribe Peppers
- ¾ cup Besan/ Chickpea flour
- ⅛ cup Rice flour
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ⅛ teaspoon Asafoetida If you want gluten free option, remove this
- 3 cups Canola oil
- ¾ cup+⅛ cup Water
- ¼ teaspoon turmeric powder.
- Heat oil in thick bottom pan, temperature should be 375F.
- Wash the peppers and make a slit in the center of caribe peppers, scoop out the seeds, make sure to keep the stem intact.
- In a small pan add besan/chickpea flour, rice flour, salt, chili powder, asafoetida and add water to to make loose pancake batter.
- Take peppers with its stem and dip in the batter, makes sure to cover the entire pepper both inside outside covered with batter.
- Carefully transfer the batter covered peppers into the hot oil, fry flipping in between until it becomes golden brown color.
- Remove from the oil using a slotted spoon transfer to kitchen towel to remove excess oil.
- Enjoy with ketchup.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.