Mirchi Bhajji

Mirchi Bhajji

Mirchi Bhajji is the perfect snack for those who enjoy the hot and spicy taste of green chilies. The green peppers are slit through the middle and stuffed with a boiled potato filling and then coated with a gram flour paste before being deep fried. This delivers a sudden pop of intricate flavors all at once. The Mirchi Bhajji is the quintessential street food, best enjoyed with a cup of piping hot tea on breezy evenings and rainy days
Ingredients




1/4 tsp Amchur powder
1/4 tsp Baking soda
1 cup Besan atta (chickpea flour)
1/2 tsp Cumin seeds
1/2 tsp Garam masala powder
8-9 number Green Chilies, large size
3 tbsp Green peas (boiled)
0 Oil for deep frying
1 number Onions, chopped
3 number Potatoes, boiled and mashed
1/2 tsp Red chili powder
0 Salt to taste
1/4 tsp Turmeric powder
0 Water as needed
Mehod
To prepare the stuffing, add little oil in a hot pan, and put some cumin seeds. When the cumin seeds splutter, add chopped onions and sauté. Add pinch of hing, salt, turmeric and mix. When the onions are slightly cooked, add amchur powder, chili powder and garam masala. Mix all ingredients well. Add some green peas and mix. Add boiled mashed potato (there should not be any moisture in the potato mash). Mix well, switch off the flame and allow this mixture to cool. For the outer casing, combine besan atta (chickpea flour), salt and baking soda in a bowl. Add little by little water and make this mixture into a thick paste free of lumps. Slit the green chilies, remove seeds and keep aside. Stuff the green chilies with the potato mix. Dip the stuffed green chilies in the chickpea batter till they are completely covered. Heat oil in a pan and when the oil is hot, gently drop the coated green chilies and fry on medium heat until they turn slightly golden brown in color. Remove and place onto a plate. Cut them into small pieces and sprinkle them chaat masala on the cut mirchi. Serve hot with sweet chutney.