Chilli Crispy Fry / Hot Mirchi Bajo /Chilli Fried Bajji

💁Today it’s raining heavily so garam mirchi as a side dish. 🌧️☔ When it rains a taste 😋bud tingling /ಜುಮ್ಮೆನಿಸುವಿಕೆ for Mirchi Pakoda which is simply & quick  An all time favourite Pakoda.What else do you need as a sidh dish for Amchi Daali Thoy. 😋just made it  and satisfied myself .

💁Ingredients For Mirchi Fry

15 -20 big green chillies
1 cup besan
3-4  tbsp rice flour
1/2 tbsp red chilli powder optional
Salt to taste 
🤏Pinch of asaphoetida
Water required
Oil for deep fry

💁Method

Wash and dry slit into 2 pieces chillies. Inside slit chillies .Apply salt and keep aside for 5 mins .

Sprinkle some besan on chillies 💁when u sprinkle dry besan & rice flour , hing / asaphoetida power ,red chilli powder as required 💁optional on chillies the batter holds nicely on chillies.

Sprinkle water 💦 to wet the chillies lightly. Add besan as much as the chillies get covered from all sides.check  Salt adjust taste. Mix well. Make a thick batter.

Heat Oil and deep fry .In high flame and taken out to cool. All the chillies are fried in a similar manner.

Now  put the flame low and fry the cooled fried chillies💁 again to a golden brown for 2- 3 mins on low flame. you will get a roasted💁 exterior with a crispy texture.

You can store this  Chilli Crispy Fry for 3-4 days in air tight container.  Lovely combination with curd 🍚 rice .