July 15, 2005

Milagai bajji recipe

Green chilly – 6-8, mild or moderately hot, big size ones preferred

For the bajji batter:
Gram flour – 1-1/4 cup
Rice flour – 1/2 cup
Red chilli powder – ½ teaspoon
Asafoetida – a pinch
Saffron – a pinch
Ginger – ¼ inch piece, crushed finely
Garlic – 1 clove, crushed finely
Salt - 1/2 teaspoon
Water – as needed

For the stuffing:
Potatoes – 3-4, boiled and mashed
Green chillies – 2-3, finely chopped
Mustard seeds – 1/2 teaspoon
Salt – 1/2 teaspoon
Cummin seeds – 1/2 teaspoon
Turmeric powder – a pinch
Coriander leaves – a small bunch
Curry leaves – 6-8
Oil - 1 teaspoon

Oil – 2 cups, for deep frying

Method: Make longitudinal slits to the green chillies and remove the seeds. Soak these in salted boiling water (salt – 1/2 teaspoon) for 5 minutes. Drain and keep them aside.

Mix gram flour, rice flour, salt, red chilli powder, asafoetida, ginger, garlic, and saffron with water to make a loose paste and keep aside.

Heat one teaspoon oil in a frying pan, pop mustard seeds, and fry green chilles, cummin seeds, curry leaves, coriander leaves, turmeric powder, and salt. Add and mix potates well. Turn off the heat source and allow it to cool.

Stuff the green chillies with potato mix. Heat oil in a deep frying pan. When the oil is hot enough, dip each stuffed green pepper in the bajji batter, and put it in oil immediately. Deep fry till golden brown. Serve hot with your favorite chutneys or tomato sauce. Enjoy!