Tag Archives: Jalapenos

Mirchi Ka Salan

Mirchi Ka Salan

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Doddu / Bajji Mirapakayalu (Green Jalapenos) – ¼ Kg
Peanuts – ¼ Cup
Sesame – 1 ½ tbsp
Poppy Seeds – 1 tbsp
Dry Coconut – 1 small
Cashew Nuts – 5
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch stick
Tamarind – ½ lemon sized
Red Chili Powder – 1 tsp
Turmeric – 3 pinches
Salt – 2 tsp
Oil – 4 tbsp
Mustard – ½ tsp
Cumin – ½ tsp

Mirchi Ka Salan Ingredients

Pan fry peanuts, sesame, poppy seeds separately and allow it cool down.
Husk the peanuts.
Using water grind all the ingredients except jalapenos, oil, mustard & cumin into paste.
Make a lengthwise slit on the Jalapenos to just open it up. Don’t make them into two vertical pieces.
Heat oil in a kadai and add mustard & cumin. Allow it to splutter.
Add these slit jalapenos & sauté it for a minute. Close the lid & let it cook for 2 minutes.
Now pour the ground paste into the kadai & add water per the consistency needed.

Mirchi Ka Salan Preparation

Let it cook on a medium flame till the jalapenos are done.
Turn the heat off & serve it hot with Bagara Khana or Jowar Roti/Jonna Rotte or any rotis.

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Mirchi Bajji

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Doddu/Bajji Mirapakayalu/Green Jalapenos – 30 Nos

Senaga Pindi/Besan/Chickpea flour - 4 cups

Makkajonna Pindi/Makai ka atta/Corn flour - 2 tbsp

Nuvvulu/Til/Sesame – 2 tbsp

Uppu/Namak/Salt – 1 tbsp

Chintapandu/Imli/Tamarind - 1 lemon sized

Vaamu/Ajwain/carom seeds – 1 tsp

Paak Churna/Baking Soda/Bicarbonate of soda - a pinch

Aamchoor powder/Sour dried mango powder


Masala for stuffingPreparation – Masala for stuffing:

Soak tamarind for 10 min in water that is just enough.  Now, take a jar and grind sesame seeds into a fine powder.  Add salt and tamarind along with its water and grind again into a fine paste.  Masala is ready.

Besan batterPreparation – Besan:

Take a bowl, add chickpea flour, carom seeds, salt and bicarb soda along with water.  Mix it well.  Water should be just enough to make the batter similar to idli’s batter.  Keep it aside.

Preparation – Mirapakaya Bajji:

stuff and fry

ServeWash chillies and keep aside.  When the water is drained slit them and empty the seeds using the handle of a spoon.  Now, stuff the slit chillies with the masala and keep aside.  Masala should not be stuffed much, it will be very sour with tamarind.  Once done, heat oil for deep frying and when it is has boiled dip stuffed chillies into the besan batter and drop it into the oil.  Deep fry it until brown and take them out.  Sprinkle aamchur powder and serve hot with finely chopped onions.

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