From what i understand the Hyderabadi mirchi bhajiyas are slightly different to the other regional ones because of the stuffing and the way it is used. Long mirchis salted and slit, stuffed with a paste made of carom seeds soaked in tamarind paste, red chillies and a little bit of jaggery, fried twice with a final addition of generous sprinkle of chat masala and very finely chopped onions mixed with lemon juice on top. A) Does anyone know any other additions or deletions to this paste and is this what the Hyderabadi mirch bhajiya essentially is? C) The other stuffings from other regions that i am aware of are gram flour/ Aloo masala. D) Are there other regional variations?
Posted on: Tue, 06 Jan 2015 15:15:04 +0000
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