STUFFED CHILLI BHAJIA

Since so many days I wanted to post this recipe but some how I could not do it.  My son is very fond of chilli bhaji, as soon as I make it, the plate will be empty.  So I never got a chance to click the photographs and posting the recipe got delayed for want of photograph.

The chillies were lying in the fridge since past one week and yesterday night only, I could make this and clicked the photographs.

After making the same, I also got the chance to click the photograph but also taste it leisurely and I loved it.  The potato filling which I made was awesome as per my judges.

For making this bhajia, we need bhavnagiri mirchi.   The stuffing has to be perfect for the taste of this bhajia and with sweet, green chutney, curd with little sugar, chaat masala, roasted cumin powder makes this more tasty.

 with sev, and chutneys

with sace

bhavnagiri chilli

Let us look at the recipe now:

















Ingredients:


3 bhavnagiri chilli
1 big potato or 2 medium size potato
less than 1/4 tsp garlic paste
less than 1/4 tsp ginger paste
less than 1/4 tsp turmeric powder
less than 1/4 tsp chilli powder
less than 1/4 tsp garam masala
1 tsp dhania powder
a pinch of amchur powder
2 tbsp coriander leaves chopped
salt to taste

Seasoning:

2 tbsp oil
1 tsp  mustad seeds
1/4 tsp cumin seeds

Batter

1/2 cup besan
a pinch of soda
1/4 tsp ajwain
a pinch of hing powder
salt to taste
1/4 tsp red chilli powder (optional)

Oil for deep frying

Method:

1)  Wash the chilli and pat dry.  Boil 2 cups water with salt.  Put the chilli in the boiling water and wait for a minute.  take out and keep it in the poori jara to remove the water from it.  When it becomes cold, with a knife, make one slit along the length of the chilli from under the stem to the bottom of the chilli without cutting through the other side.  Remove the seeds, membrane so that it will not become punchant.  If you prefer a spicy bhajia you should not bother about it.

2)  Boil the potato, allow to cool.  remove the skin and  mash and keep aside. do not make it a paste of the boiled potato.

3)  Heat oil in kadai.  add the mustard seeds and cumin seeds.  when it is done, add the ginger garlic paste and saute for a minute to reduce the raw taste of it.  now add the boiled and mashed potato in it.  add the masalas, salt and saute well.  allow to cool.  add the chopped coriander leaves and mix well.

4)  Now take out one chilli and fill the potato mix in it.  after filling, press it to remove the excess filling and keep aside.

stuffed chilli



5)  in a mixing bowl, after sieving the besan, mix the ingredients mentioned under batter and add water little by little to make bhajia batter.  If you wish, you can add  half teaspoon rice powder too to the batter.  Make the batter half an hour before and keep it.


stuffed chilli in the batter

after dipping in the batter

6)  now heat oil in kadai.  dip the stuffed chillies in the batter and deep fry them till golden brown and serve with chutneys, sauces as you wish.












deep frying



deep fried bhajias

Enjoy this lovely bhajia and do give me your feedback.  Thank you for visiting the blog.


Tips:  You can make it like chaat and serve.  You can also serve with only curd mixed with salt, sugar, black salt, cumin powder, chaat masala.

The chillies are put in hot water to ensure that they do not break when you slit open.  they become soft when put in hot water, otherwise they tend to break.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.