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Mirchi Bhajiya Recipe

Mirchi Bhajiya Recipe

mirchi bhajiya recipe

Pakoras (fritters) or deep fried stuff of any kind is not really cooked regularly at my home. But once in a while, why not? Especially when I managed to source these plump, light green, non-spicy chillies just perfect for mirchi bhajiyas (chilli fritters). You can pretty much stuff any filling in these chillies, dip them in a batter and deep fry and they are gorgeous.

I have eaten a potato filling, the spicy dal (lentil filling) earlier but it was for the first time that I had a sesame seed filling when my mum-in-law made them. So well this is her recipe with some tweaks of my own. This is very mildly spicy and goes great with masala chai or beer.

Here is the recipe:

Makes 8 bhajiyas 

Preparation time: 20 minutes

Cooking time: Deep frying time about 7-8 minutes per batch of 2-3 chillies


250. gm long, light green chillies (washed and dried)

75 gms. white sesame seeds lightly roasted

2 tbsp. flax seeds lightly roasted (optional)

2 tsp. coriander powder

2 tsp. chilly powder

salt to taste

5-6 tbsp. tamarind paste

For the batter:

1 cup besan (gram flour)

1/2 cup rice flour (for crunch)

1 tsp. turmeric powder

1 tsp. cumin seeds

1 tbsp. ginger-garlic paste

Salt to taste

Oil for deep frying

Chaat masala for garnish


mirchi bhajiya recipe

Slit the chillies from top to the bottom while keeping the chilly intact. Now, remove the seeds and veins from inside. Keep aside.

mirchi bhajiya recipe

To make the filling, blend together dry roasted sesame and flax seeds. To this powder, add coriander powder, chilly powder, salt and add tamarind paste. Add a little water if it is too thick. The filling must be thick and not runny. Use this to fill each chilly well.

mirchi bhajiya recipe

Now make the batter using the ingredients mentioned above. Mix them well to avoid any lumps. Add in water slowly till you have a thick batter. You want a batter that will coat the chilly. It should not be too runny.

To make the bhajiyas, heat half wok/kadhai sunflower or any other oil that you like for frying the bhajiyas. When hot, dip the filled chillies in the thick batter so that it coats the chillies evenly. Now put them in hot oil and deep fry till dark golden brown.

Take it out and sprinkle with chaat masala and serve hot with green chutney, ketchup or even guacamole. Enjoy this piping hot indulgence.

Homemade Chicken burger!

Homemade Chicken burger!

This morning, I decided to make chicken burger at home for breakfast. My kids love burgers. And I wanted to make something a little more healthy and hygienic. It actually cooks fast and tastes really good. And so here goes my original recipe.

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Makes 7-8 big patties

400 gm. lean chicken mince

5 cloves garlic

1 green chilly

a few springs of coriander

few mint leaves

1 cup bread crumbs ( I throw in 3-4 wholewheat bread slices in the mixie and in 20-30 seconds, you have fresh breadcrumbs)

1 egg beaten

1/2 cup veggies — chopped green beans, carrot, mushroom (Instead of chopping, just throw them in the blender and roughly pulse them)

1/2 tsp. garam masala

1/2 tsp. pepper powder

salt to taste

Oil to saute the patties

For the burger
Burger buns: 8

Mayonnaise or any other creamy dressing like ranch sauce

Some good mustard paste (I use American garden)

Tomato and Onion slices


Wash and dry your chicken mince. Throw in your coriander, garlic, mint leaves and green chilly in the blender. Pulse it once or twice for a rough paste. Add this paste to your chicken mince. Make bread crumbs and add a cupful to the chicken mince mixture. Also pour in the beaten egg. Add your finely chopped veggies or if you cheated like me, a rough paste of them. Add in your spices — garam masala, pepper and salt. Since you cannot taste the mixture, be careful with the amount of salt you add. Less is more! Just mix everything well.

In a non-stick pan, put in a couple of teaspoons of oil. Make thin rounded patties (they cook faster) and put them into the pan. Flip when one side gets a nice brown coating which will be in about 2-3 minutes in a hot pan. I could make 3 patties together. After flipping, cover the pan and let it cook for another 2-3 minutes for the chicken to cook through. When both sides are nicely browned, take out this batch of patties. Pour in some more oil and make the remaining patties the same way.

To assemble, cut each burger bun in half. Lightly toast them on a tawa or a skillet. Put in the patty along with the mayo and mustard and tomato and onion slices in the burger bun and serve hot. Trust me the taste is better than what you get at McD. The best part about this recipe apart from its speed is that you can be versatile with your patty ingredients. You can change the veggies you put in, change the spices as per your wish and also change the herbs or dressings as per your choice.

Make it fresh. Enjoy it at home. Your kids will love it!


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