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Of the different regional munchies prepared for afternoon snacking, pakoras rank high in nearly every Indian kitchen for their crunchy texture and mouthwatering flavour. Mirchi bhajis or mirchi pakoras are a delight from northern Karnataka, known for their crispy exterior and a spiced, masala-infused interior.
Curiously enough, well-made mirchi bhajis pack heat without being overly spicy and are deep-fried yet seldom too oily. But making mirchi bhajis or pakoras involves more than just dipping chillies in besan batter and deep frying them. No, there’s more to getting these southern Indian bhajis just right, beginning with the chillies chosen for making the fritters.
Choose Moti Green Peppers
Thick green chillies or moti peppers are the best choices for making authentic mirchi pakoras. This is primarily because they pack slightly less heat than the usual dark green, thin chillies, making it easier to consume them by themselves. The green peppers are also quite large and firm, which means their structure remains intact even when they are lined with the mirchi bhaji masala. As well, the plump green peppers can be coated comfortably in the besan batter, so that the resulting bhaji or pakoras look indulgently large, round and crispy.
Slit And Stuff With Masala
What makes the mirchi bhaji from northern Karnataka stand out is that they are stuffed lightly with a spicy masala that complements the moderate heat of the peppers themselves. This masala is traditionally a mix of cumin and coriander powder, turmeric, homemade garam masala and just a little bit of salt. Slit the green chillies and remove the white, round peppery pods to tone down their heat. Now, brush the insides of the chillies lightly with oil and then coat them with this dry masala so it sticks well. Let the chillies absorb the masala for a few minutes.
Add Warm Oil To The Frying Batter
This is perhaps one of the oldest tricks to emerge out of Indian culinary kitchens. While making bhajis, keep oil for heating in a kadai as you prepare the peppers and the batter. Make the coating batter using besan or gram flour and just a bit of rice flour and season it with turmeric, red chilli powder, cumin powder and some salt. Adding chopped coriander to the batter lends it a fresher flavour. Now comes the most important bit. Pour just a tablespoon or two of the warm oil into the batter and stir it lightly. This ensures the bhajiyas remain airy, light and crispy when deep fried in the hot oil. The addition of warm oil also ensures that the batter sticks well to the green peppers.
Always Fry The Peppers Whole
The importance of following this step is so crucial to making authentic Karnataka-style mirchi bhajis. Taking a bite of a whole, crunchy, deep-fried pepper, holding it by the small stem end is what makes this mirchi pakora so interesting. The temptation to cut the chillies in half after stuffing them with the masala for ease of frying is all too real. However, resist this urge and coat the entire pepper in batter. Deep fry it whole so it holds its shape properly and can be served as one large spicy pakora with your afternoon tea.
Adjust The Batter Consistency
This is an extra culinary hack for those moments when the batter either becomes too runny or too thick. Mirchi bhaji requires a batter which is thin enough so it runs lightly over the peppers to form a light coating. The idea is to make fritters with a crispy but thin exterior that highlights the flavour of masala-laced chilli. A batter that is too thick forms a heavy layer over the peppers and can make the fritters taste too dense and doughy. Such fritters also require way too much oil to fry. Adjust the consistency of the batter for proper layering, which will also ensure the bhajis are never excessively oily.
