Stuffed Mirchi Bajji
Potato Stuffed Chilli Pakora is a delightful twist on the traditional Indian street food, Chilli Pakora. This recipe features fiery green chilies generously stuffed with a flavorful spiced potato filling, then dipped in a crisp, golden batter and deep-fried to perfection. The result is a tantalizing blend of heat and savory goodness that makes every bite an unforgettable experience.In this blog post, we’ll walk you through each step of creating this delectable snack—from selecting the perfect chilies and preparing the spiced potato stuffing to achieving that ideal crispy coating. Whether you’re hosting a gathering, looking for an impressive appetizer, or simply want a comforting treat, Potato Stuffed Chilli Pakora is sure to hit the spot.So, gather your ingredients and get ready to elevate your snacking game with this scrumptious fusion of spicy and savoury flavours!
Ingredients
For Stuffing:-
- Green Chilli-2
- Ginger -1 inch
- Oil-2 Tbsp
- Mustard seeds-1/4 tsp
- Cumin seeds-1/2 tsp
- Dry Chilli-1
- Few Curry leaves
- Asafoetida-3 pinch
- Onion-1
- Salt -1/4 tsp
- Turmeric Powder-1/4 tsp
- Byadagi Chilli Powder-1/4 tsp
- Boiled Potatoes-2
- Few Curry leaves
- Lemon-1/2
Banana Peppers-8
For the Batter :-
- Gram flour-1/5 cup
- Turmeric-1/4 tsp
- Salt-1/2 Tbsp
- Ajwain-1/2 tsp
- Cooking soda -pinch
- Water
For the Green Chutney :-
- Green Chilli-3
- Ginger -1/2 inch
- Garlic pods-3
- Mint leaves-1 Fist
- Coriander leaves-1 Fist
- Salt
- Curd-1/4 cup
Instructions
- Thoroughly wash the Banana Peppers, chop off the tops, and slit them in half for filling. You can cook the cut portions later.
- Crush the Green Chillies and Ginger and set aside.
- In a skillet with heated Oil,Splutter the Mustard seeds toast the Cumin seeds, Curry leaves, and dry Chilli
- Add the crushed Ginger-Chilli paste and Hing, and cook over low heat for 20 seconds.
- Now add the finely chopped Onion and cook it for two to three minutes while seasoning it with Salt.
- Add the Red Chilli powder, Turmeric, and Salt after the Onion is tender, and cook for ten seconds.
- Now, add the boiled Potatoes and a few Coriander leaves, then finely mash them.
- Now that the filling is ready, gently turn off the heat and mix in a few Lemon drops.
- Now stuff the Banana Peppers with Potato stuffing and coat the outside of the Peppers with stuffing.
- Take 1.25 cups of Gram flour, a Tsbp of Rice flour, Turmeric, Salt, Ajwain, and a pinch of Baking Soda into a bowl and mix them together.
- Gradually stir in enough Water to form a thick batter similar to that of Idli batter.
- Now preheat the Oil, drop the Banana Peppers into the batter, and cook for three to five minutes over medium heat.
- Now that the stuffed Bajjis are ready, let's make a Chutney.
- Add Green Chillies, Ginger, Garlic, a fistful of Mint and Coriander leaves, 1/4 cup of Curd, and salt to a blender Jar. Grind until smooth. Chutney is now ready.
- Slice and present warm Bajji's alongside delectable Green Chutney.
Video
Notes
The bajjis get a little crispy feel from the rice flour.
These stuffed bajjis taste wonderful soft because of the stuffing, therefore don’t double fried them.
For a more flavourful chutney, use fresh curd instead of water.