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.
8 large mild fresh green chillies
vegetable or groundnut oil,
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
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
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.