I just realized how hard it is to translate this delicious Indian snack. A must-have street food at any time of the day especially during the monsoons. A simple batter with umpteen options – do not just stop with chillies but you can fry just about any vegetables even exotic ones like asparagus! And for the egg lovers – dip in halved boiled eggs into the batter for amazing egg bhajjis.
Note – Most often, the chillies are fried whole but I have quartered each chilli and removed the seeds.
1. Besan (chickpea flour) – 2 cups
2. Red chilli powder – ½ tsp
3. Salt – to season
4. coriander leaves – a handful, finely chopped
5. turmeric powder – ½ tsp
6. sparkling water/soda – add enough to form a thick batter
Note – Cold water can be used instead of sparkling water; I used the latter since it makes the batter light and foamy.
7. Bhajji chilli (large, light green chilli) – 4, halved (I deseeded as I wanted my little one to enjoy this snack. But keep it by all means if you like it fiery and hot.)
8. Vegetable oil – for deep frying
Make a batter using ingredients 1-6.
Dip the chillies in the batter to coat evenly. Deep fry in oil.
Serve with chutney or sauce of choice.