Monday, February 5, 2007
stuffed mirchi bajji
Ingredients Set 1: 16 large green chilies 1 1/2 cup chick pea flour (besan) 3/4 tsp.baking soda 1 tbsp. yogurt Salt to taste Oil for deep-frying Set 2: 1/2 cup peanuts 1 1/2 tbsp. sesame seeds 2 tsp. dried raw mango powder (aamchur) 3/4 tsp. salt Process First, it is essential that you buy the freshest possible green chilies. Choose the ones which are broad, long and have a strong stem. Heat water to a rolling boil, along with one teaspoon of salt. Now, add the clean green chilies to the hot water, stir and let stay for one minute. Remove the green chilies and drain on a paper towel. Discard the water. Mix the ingredients of set 2 and grind in a blender until smooth. The consistency should be that of very thick yogurt. It should not be of dripping consistency! This is the stuffing. Make a slit, lengthwise, along three fourth of the chili's length. Remove any seeds and then stuff the stuffing in the chili. Repeat this for the remaining chilies. Mix well the flour from set 1, baking soda, salt, yogurt and a little water. The consistency is that of thick, beaten yogurt. This is the batter. Heat oil in a skillet, dip the chilies in the batter and drop gently in the oil. Deep fry the chilies, occasionally turning, until they are golden yellow in color. Repeat for all the chilies. Serve warm. Alternate serving option: Make a slit along the bajji lengthwise, like you have made before, and stuff with finely chopped onions mixed with lime juice and salt. Serve warm ------------- |
