Green Chilli Fritters (Mirsange Bajo Recipe)

Big green chillies deep fried with a flavourful rice batter for crunchy & crispy yumminess. Do these crispy, crunchy pakora/pakodas/bondas require an intro? I make these mirsange bajo 2 ways. Here’s one way below, another way is using gram flour batter. Almost like these, watch out for a recipe coming up soon.

Great as a side for lunch or as a tea time snack.

Ingredients:

4 big green chillies
Salt to taste
1 Lemon

To make rice batter:
1/2 cup medium sized rice grains
3-4 dried red chillies
1 chana sized tamarind
A lemon seed sized crystal asafoetida (or use asafoetida powder)
1 tablespoon gram flour
Salt to taste
Oil for deep frying

Serves: 2-3
Soaking time: 30 minutes
Prep time: 15-20 minutes
Cooking time: 10 minutes

Preparation Method:

1. Soak rice for a minimum of 30 minutes.
2. In the meantime, wash the green chillies, I prefer to chop off its stem.
3. Slit them into 2 halves, if they’re thick then slit the half into 2 more pieces. Like this below.

4. Chop them into sizes you would like to enjoy them. Long, short, thin, thick your choice.

5. Add salt, lemon juice to the pieces, toss them around.
6. Allow them to sit for 3 minutes.
7. During this time they take up salt & lemon helps mellows down their spice if they’re too spicy.
8. While they are set aside, grind rice to make batter.
9. Wash rice grains well, grind them along with red chillies, tamarind, asafoetida, salt into a slightly coarse paste, using as little water as you can.
10. Transfer them into a bowl, add little water if required to make them medium thick in consistency.
11. If the batter’s too thin & watery, it’ll drip off the chillies, if it’s too thick they’ll not taste too great.
12. A thin layer of batter on the chillies is when they have a nice crunch & are super crispy.
13. Get oil rolling hot. Then set it to medium heat to ensure uniform cooking both outside & on the inside.
14. Dip chilli pieces into the batter to uniformly coat them with it & deep fry them in rolling hot oil.
15. Make sure they cook uniformly on all sides by tossing them around in the oil.
16. Enjoy while hot.

P.S: If the oil’s on low it’ll make them absorb in extra oil, if it’s on high throughout you may not have great bajos too, they'll get hard rather than just crispy.

Other vegetable bajos (fritters) you can make similarly:

Alva maddi (Colocasia tuber) phodi/bajo

Phagla (Cantola) bajo/phodi

Karathe (Bitter gourd) bajo/phodi

Kirla (Pickled bamboo shoots) bajo/phodi

Kanga (Sweet Potato) phodi/bajo

Kadgi (Raw jackfruit) phodi/bajo

Batate (Potato) bajo/phodi

Jeev kadgi (Bread fruit) pho di/bajo

Capsicum bajo/phodi

Cauliflower bajo/phodi

Kele (Raw banana) bajo/phodi