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Chilli bhaji with a tangy dip

Chilli Bhaji with a Sweet and Tangy Dip (Mulaku Bajji)



I love rainy days.. They have always been my weakness since childhood. When we used to get summer vacations during the hottest months of April and May, I used to hate it. Because, once the rain begins in june, we will be at school again. Neither I can sit and enjoy the rain, nor can munch the spicy snacks that Amma would make us for tea while it pours down..

Times have changed now. Now whenever I see dark clouds forming up the sky, I would be running to the backyard to see if the dried clothes have been taken back from the rack. Nothing scares little Jebu more than thunders( Even we have recorded the Thunder Sounds to scare her once she throws out tantrums). So mostly I will be sitting with her all cuddled up on the cozy sofa in the drawing room, reading some stories to her.

Last time I purposefully took a vacation to India during the rainy season. So, while Jebu played with her favorite Ammumma..  I got enough time to cook a spicy snack good enough for any cold weather.

Those chilli bhaji was super awesome.. The Tamarind sauce with a tint of sweetness and herbs added up the total flavour.. Quick and easy, anyone can try!! Here is the easy recipe..

For bhajis, you will need:

  1. Bhaji Chillies – 5
  2. Besan Flour- 1 cup
  3. Asafoetida- 1/2 tsp
  4. salt-  to taste
  5. Baking soda(optional)- a pinch
  6. Water- to make a thick batter.

Now let’s see how to make the bhaji :

  • Make a batter as thick as idli batter by mixing all the ingredients except Chillies.
  • Carefully make  lengthwise slits on the chillies or you can even remove the seeds if you do not prefer the heat.
  • Dip in the batter and deep fry in any vegetable oil until the crust turns to golden brown.

The tangy sauce needs..

  1. Tamarind juice- from a gooseberry sized tamarind ball.
  2. Crushed Fennel seeds- A pinch.
  3. crushed cumin- a pinch
  4. Jaggery-  a small cube
  5. Ginger paste- 1 tsp.
  6. salt to taste.

Let us see how to make the tangy dip now..

  • Heat little oil in a pan. Add the crushed cumin and fennel.
  • Add the tamarind juice, ginger paste,  and the jaggery cube. Boil until the jaggery melts.
  • Add salt
  • Slightly thicken the mixture by boiling until the mix starts frothing.

Serve the hot bhaji with tea!

Enjoy Cooking!




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