Mulaku/ Chilly and Onion Bhaji

Recipe No: 185

The best Mulaku Bhajis that I ever ate was from the cafeteria ran by ‘Kudumbhashree’ in the College I taught. This is a usual item in their menu when these Peppers are in season,  and the best feature of those was its crispiness.  Realizing our craving for this snack, the fabulous cooks there used to fry fresh ones at our sight and piping hot, crispy  Mulaku Bhajis will be served as soon as we sit around our usual table in one corner of the Cafeteria with a glass (smallest ones ever) of piping hot tea (which was never enough)…

Ingredients                                 Serves 4

• Bhaji Mulaku/ Banana Pepper….4
• Lemon…………………………………..1/2 Big
• Chickpea Flour/ Kadala Mavu…1/2 Cup (Besan)
• Rice Flour…………………………..…2 Tablespoons
• Salt……………………………………….1/2 Teaspoon
• Red Chilly Powder……………..…..1/2 Teaspoon
• Asafoetida………………………..……1/8 Teaspoon
• Baking Soda…………………….…….1/4 Teaspoon
• Oil for deep frying

Method of Preparation

1. Wash and wipe the Peppers dry. Cut them into two (if big) and pour the juice from ½ Lemon on them and let it sit for 15 minutes.
2. After 15 minutes, take the Peppers out of the Lemon Juice and pat them dry.
3. Make a thick batter with Chickpea Flour, Rice Flour, Salt, Red Chilly Powder, Asafoetida and Baking Soda with enough Water.
4. Heat Oil on medium high heat till really hot.
5. Dip Pepper in the batter and deep fry them until golden brown turning in between.
6. Drain the excess Oil on a paper towel and serve them hot.

To make the Onion Bhaji

1. Use the remaining Chickpea batter or make a fresh batch. (The batter should be a bit more thick for Onion Bhajis than Mulaku Bhajis. So make it thick by adding a bit more of Chickpea Flour if you are using the leftover batter.)
2. Slice Onion and mix them with the batter. Add  more  Salt if needed.
3. Drop small handfuls of Onion-batter  into hot Oil and fry till golden brown. Do turn it over in between.
4. Drain the excess Oil on a paper towel and serve hot with tomato ketchup.

Notes:

• Do remove the seeds from the Peppers if you don't want it hot (these Peppers are not that hot).
• Don’t overcrowd the pan while frying; fry in batches if necessary.
• It is okay to use Sooji/ Rava instead of Rice Flour.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…