Chilli Bajji English Simpal Recipes

 

English Simpal Recipes

Chilli Bajji is a popular Indian snack made by deep-frying green chillies stuffed with a spicy filling. Here’s a simple recipe to make Chilli Bajji:

Ingredients:

• 8-10 large green chillies (such as Anaheim or Jalapeño)
• 1 cup gram flour (besan)
• 1/4 cup rice flour (optional, for extra crispiness)
• 1 teaspoon red chilli powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Water, as needed
• Oil for deep frying

For stuffing (optional):

• 1 small boiled potato, mashed
• 2 tablespoons chopped fresh coriander leaves
• 1 teaspoon cumin seeds
• 1 teaspoon chaat masala
• Salt to taste

Instructions:

1. Prepare the Chillies:

   • Wash the green chillies and pat them dry with a kitchen towel.
   • Slit each chilli lengthwise, keeping them intact at the stem end. Remove the seeds if you prefer less heat.

2. Make the Stuffing (optional):

   • In a bowl, mix together mashed potato, chopped coriander leaves, cumin seeds, chaat masala, and salt. This mixture will be used to stuff the chillies.

3. Stuff the Chillies (if using):

   • Gently stuff each slit chilli with the prepared potato mixture. Press lightly to ensure it fills the chilli evenly.

4. Prepare the Batter:

   • In a mixing bowl, combine gram flour, rice flour (if using), red chilli powder, turmeric powder, asafoetida, and salt. Mix well.
   • Gradually add water to make a smooth and thick batter. The batter should be thick enough to coat the chillies well.

5. Fry the Chilli Bajjis:

   • Heat oil in a deep frying pan or kadhai over medium heat.
   • Dip each stuffed chilli into the batter, ensuring it is evenly coated.
   • Carefully slide the coated chillies into the hot oil, one or two at a time, depending on the size of your frying pan. Fry until they turn golden brown and crisp, turning occasionally to ensure even frying.

6. Serve:

   • Remove the fried chilli bajjis using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Serve hot with green chutney, tamarind chutney, or tomato ketchup.

Tips:

• Adjust the spiciness by choosing milder or spicier green chillies.
• The rice flour in the batter adds extra crispiness to the bajjis.
• Ensure the oil is sufficiently hot before frying to prevent the bajjis from absorbing too much oil.

Chilli Bajjis are best enjoyed fresh and hot, making them a delightful snack for any occasion!