My hubby although a food lover doesn't frequently request (read that as pester) me to make any particular kinds of food . He loves everything I make and eats it with gusto. So once in a while when he has a craving for something it's simply impossible to ignore. Then even if it is a deep-fried item like bhajis (which I normally completely avoid making) I oblige.
His craving was for Moong dal bhajis which we all know are simply irresistible. So I made them. Now anytime we speak about foods like bhajis or batata wadas my hubby always tells me " Aai always fries a couple of chilli bhajis in the last remaining batter and they are simply awesome . They give a kind of kick to the whole batch of bhajis. " So I too fried a couple of them dipped in the same moong dal batter. And although I simply could not bring myself to eat any, hubby dear definitely ate them with great relish. Just watching him eat them gave me immense satisfaction. He even asked me to pack some in his lunch box the next day.
For the Moong Dal Bhajis I used:
1.5 cup yellow moong dal, soaked in water for 2 to 3 hrs,
4 tblspn semolina,
2 green chillies,
1 tblspn saunf powder (powdered fennel seeds)
1 tblspn ajwain,
1/2 tspn turmeric powder,
1/2 tspn sugar,
1/2 tspn baking soda,
a nice generous handful of fresh coriander chopped,
salt as per taste.
Oil for frying
1. Blend the soaked moong dal , chillies, and all the spice powders to a not very smooth paste. Its nice to have a coarse textured batter for the bhajis.
2. Add to the batter salt ,sugar, baking soda, semolina and the chopped coriander and give it a good stir. Add a lilttle water if the batter is too thick.
3.Heat the oil in a kadhai and drop teaspoonfuls of batter in the oil and deep fry. Remove bhajis on a kitchen towel to drain off the excess oil . Serve hot with ketchup.
4. For the Mirchi bhajis take whole green chillies (as many as you want).
5. Slit them vertically and deseed them. Dip each chilli in the batter and immediately drop into the hot oil. The batter tends to slide off the chilli so hold the chilli horizontally . The bhaji looks very pretty with some of the green chilli peeping out of the fried batter.
6. Serve the chilli bhajis with a cool minty yogurt dip and not with any chutney or sauce.
7 Prepare the dip by adding some chopped mint to a bowl of yogurt and a pinch each of salt and sugar. It soothes the pallete.
Well enjoy and let me know how you liked it.