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stuffed chilli bajji recipe - Mirchi Bajji recipe - Stuffed milagai bajji recipe - Snack recipes - Chaat Recipes

I wanted to try this for quite sometime but my family doesn't really like spicy items so I was kind of hesitating for a while. In our last trip to US we had ordered Andra Cut Mirchi Bajji. I loved it but everyone else felt it was spicy. My sis was wondering whether I really ate this spicy still (I used to during my school and college days but after marriage reduced due to family preferences. Normally after a while your taste buds change). Later I went to India and in Phoenix mall kailash parbat I saw Mirchi Chaat. I was kind of curious and ordered that. It was served with  sweet chutney, sev and yogurt . Stuffing is with potato so it is not spicy at all. So I decided to try it out to see whether kids can take it. . They liked the Chaat version. First pic in this with stuffing Video is with stuffing too. 2nd pic is for chaat and 3rd one is without stuffing. You can skip the stuffing preparation but rest is same if you want do without stuffing. For a chat just mix the ingredients under for Chaat and drizzle over cut bajji.
Ingredients:

For Stuffing

Cooked and mashed potato - 1.5 cup
Coriander leaves - 2 tablespoon (Finely chopped)
Coriander Powder - 1/2 teaspoon
Chilli Powder - 1/4 teaspoon
Salt to taste
Turmeric powder - 1/2 teaspoon
Oil - 1 teaspoon

For Bajji

Bajji Milagai / Chillies / Ooty bajji chilli (light green in colour and big)  - 6
Kadala Mavu / Besan flour - 3/4 cup
Rice flour - 1/4 cup
Salt to taste
Red chilli powder - 1/2 teaspoon
Baking soda - 2 pinches
Asafoetida - 1/8 teaspoon
Water as required
Oil for deep frying

If you are serving as Chaat
Onion - 1 tablesspoon (Finely chopped)
Corinader leaves - 1 teaspoon
Sweet chutney - as required


Method:

Heat oil in a pan Add mashed potato. Add salt, Coriander powder, chilli powder, salt and turmeric powderr. Mix well
Cook for 2 mins. Add Coriander Leaves and mix well. Switch it off and keep it aside
Take chillies and cut the chillies in the middle make sure you leave top and bottom uncut (make sure you don't cut them in to 2). Scoop out the seeds
Fill in the Stuffing and level it. Keep it aside
Mix besan flour, rice flour, baking soda, Asafoetida, salt in a wide bowl. Add required water and make it to thick batter. 
Dip each stuffed chillies into batter so that all the sides are covered with batter
Heat oil in a pan and when it is hot add dipped bajji and let it cook till all the sides are fully done and brown in color
Drain oil and take it out from oil. Leave it in kitchen tissue paper to drain extra oil
If you are serving as chaat cut them up in small pieces, Mix curd with onion, salt and coriander leaves mix it and drizzle on the top. Drizzle sweet chutney 
Enjoy in your favourite form

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4 comments:

  1. The chaat version is new to me and looks really tempting

    ReplyDelete
  2. I love a good chilli bhaji though never made it at home... tempted to have with a cup of hot chai...

    ReplyDelete
  3. Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Asian Flavours

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole

    ReplyDelete

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