Chilli bajji

Ingredients

• Large green chilly (5 nos, non-spicy)

For filling:

• Potato(1, boiled & mashed)
• cumin powder( a pinch)
• black pepper powder( a pinch)
• chilly powder( a pinch)
• Salt(1/2 tsp) or as per your taste
• green chilly (1, chopped)
• Coriander leaves(few, chopped)

For batter

• Bengal gram flour/besan (1/2 cup)
• Chilly powder (a pinch)
• Baking powder(a pinch)
• Salt(1 tsp)
• Turmeric powder(1 tsp)
• Water to make thick batter (about 1/2 cup)

Method

For filling

1. In a mixing bowl, add boiled and mashed poatoes of 1 potato. It is best to boil potato along with the skin so that it does not over cook and become soggy.
2. To it add a pinch of carom seeds, a pinch of cumin powder, a pinch of black pepper powder,a pinch chilly powder, 1/2 tsp of salt or as per your salt requirement.
3. Add green chilly chopped, few coriander leaves, mix it well so that the spices blends with the potato.

Our filling is now ready, keep it aside.

For batter

1. Take a mixing bowl, add besan or bengal gram flour, chilly powder, baking powder, salt , turmeric powder and mix well.
2. Add little by little water, mix well and make a thick batter.
3. I have added 1/2 cup of water. If the batter becomes thick, add little more water to loose it. See to it no lumps are formed.

Our batter is ready. Keep it aside.

Assembling & Cooking

1. Slit the large green chillies and remove the seeds.
2. Now take the filling and stuff it inside the chilly.
3. Heat oil in a pan to deep fry.
4. Into the batter, place the stuffed chilly and coat it with batter all over.
5. Once the oil is heated, add the chillies and deep fry them in a slow flame for 2 to 3 minutes or till it turns light golden in color.
6. Take it off the oil and drain away the excess oil in a tissue paper. Chilly Bhaji is now ready.

Serve  Chilly Bhaji when hot with Mint Chutney or Tamarind Chutney.