The famous mirchi bhajiyas of Rajasthan originated from Jodhpur and have been called Indianized versions of chilli poppers.
A mirchi bhajiya (also known as mirchi pakora) must look like a chilly that has been lightly battered. The vegetables choose the shape: the batter is no more than a way to preserve the flavour of the vegetables. That’s why the ingredients of a vegetable bhajiya are rarely spiced, instead going into the batter in their rawest and purest form. On the other hand, the ingredients of a samosa, kachori or a vada, need cooking and spicing.
Related Articles

Indonesian, Tamil or Maharashtrian? Idli-sambar’...

Egg but no egg

Bombay duck, fried to a crisp

Amritsar’s got the best kulchas

Paneer tikka goes global

Tibetan momos are a rustic national dish

Raan never fails to impress

Tunde’s secret kebabs

Ghee roast chicken deserves applause

Mangalore’s oggaraneda aritha pundi

Laccha parathas are a labour of love

Akuri is not bhurji

Kakori kebab is a melt

Goa’s delectable chorise pao

Tempura or pakora?

Chilli chicken never fails

Samosa is best, calzone and empanades are the rest...

Jalebi, caviar or both?