Mirchi Bhajji
Stuffed mirchi bhajji is Rajathani street food. Bhavnagri chillies are stuffed with potato mix, dipped in gram flour batter and deep fried.
Ingredients
- Bhavnagri Green Chillies – 4 No.
For Stuffing
- Mash Boiled Potatoes - 4 No.
- Salt to taste
- Chaat Masala - 1 Tsp
- Red Chilli Powder - 1/2 Tsp Optional
- Black Salt to taste
- Dry Mango Amchur Powder - 1 Tsp
- Finely Chopped Coriander - 2 Tbsp
For Batter
- Besan Gram Flour - 1 Cup
- Rice Flour - 1 Tbsp
- Turmeric Powder - 1/2 Tsp
- Coriander Powder - 1/2 Tsp
- Dry Mango Amchur Powder - 1/2 Tsp
- Salt to taste
- Asafetida - 1/8th Tsp
- Red Chilli Powder - 1/2 Tsp
- Curd - 2 Tbsp
- Water as required
- Fruit Salt - 1/2 Tsp
- Oil for frying
Instructions
- Slit and Deseed Chillies –
- Wash and pat dry chillies. Make a slit vertically and deseed completely using the back of the spoon.
Prepare Stuffing
- In a mixing bowl, mash boiled potatoes.
- Add salt to taste, chaat masala, red chilli powder, black salt, dry mango (amchur) powder and finely chopped coriander.
- Mix everything well together.
- Fill the stuffing in slit green chillies.
- Prepare besan batter (For Coating) -
- In a mixing bowl add besan (gram flour), rice flour, turmeric powder, coriander powder, dry mango (amchur) powder, salt to taste, asafetida, red chilli powder. Mix everything well together.
- Add curd and mix well.
- Add water as required to give thick yet flowing consistency.
- Add fruit salt and a Tsp of water.
- Mix gently.
For Frying
- Use whole stuffed chilli or cut into two.
- Dip it into besan batter and coat nicely.
- Deep fry in a medium hot oil on a medium flame till golden crisp.
- Serve hot.
Video
Notes
• Make sure the consistency of batter is thick yet flowing.
• Deep fry on a medium flame.
• Make sure to deseed properly.
• If your fingers start burning while deseeding, apply ghee all over your palms.