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Stuffed Chilli Bhajis Recipe

Spice up your life with this zesty recipe for Chilli Bhajis from our Chilli & Spice cookbook.

Stuffed Chilli Bhajis

For 8 Pieces

Also called mirapakaya bajjilu or bajji in Telagu, this snack of chillies stuffed with a spiced potato mixture is a speciality from Andhra Pradesh in central India and is classic street food. Serve it with your favourite chutney or a little natural yogurt.

Preparation Time

Total: 35mins 
Preparation: 20mins 
Soaking: 5mins 
Cook: 10mins

Ingredients

8 large mild fresh green chillies
vegetable or groundnut oil,
for deep-frying

Batter

250 g / 9 oz gram flour
125 g / 4½ oz rice flour
½ tsp baking powder
1 tsp ground cumin
2 tsp salt
1 tsp chilli powder
about 700 ml / 1¼ pints cold water

Stuffing

2 tbsp vegetable or groundnut oil
1 tsp fennel seeds
2 tsp black mustard seeds
1 tsp cumin seeds
1 potato peeled, boiled and mashed
3 tbsp finely chopped fresh coriander
1 tsp salt
½ tsp tamarind paste
1 tbsp roasted peanuts, roughly chopped

Instructions

1: Slit the chillies lengthways and remove all the seeds using a small teaspoon. Soak the chillies in boiling water for 5 minutes. Drain on kitchen paper and set aside.
2: Mix the batter ingredients with enough of the water to make a thin batter with the consistency of double cream. Set aside.
3: To make the stuffing, heat the oil in a pan. Add the fennel seeds, mustard seeds and cumin seeds. When the seeds start to pop, add the potato, coriander and salt and mix well. Add the tamarind paste and sprinkle over the roasted peanuts.Remove from the heat and mash until evenly combined.
4: Using your fingers, stuff the green chillies with the potato mixture.
5: Heat enough oil for deep-frying in a large saucepan or deep-fryer to 180–190°C/350–375°F, or until a cube of bread browns in 30 seconds. Working in batches, dip the stuffed green chillies in the batter and deep-fry for 2–3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.Serve warm.

Hints

For a simpler version of this dish, omit the stuffing and just dip the prepared chillies in the batter and deep-fry.
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