Mr. UDAY (BCT&CA 5TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.
INGREDIENTS
6 nos Big Chilies
300 gms Gram flour
100 gms Rice flour
10 gms Red chili powder
10 gms Turmeric powder
4 gms Salt
3 gms Fruit salt (Eno)
3 gms Asafoetida
150 gms Onions, finely chopped
5 sprigs Coriander leaves, chopped
2 lit Oil
METHOD
In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, eno fruit salt and hing and mix well. Add water little by little and make it to a thick batter like idli batter.
Wash and dry the bajji chilli with a towel. Slit the chilli length wise and remove the seeds from the green chillies.
Optional – We can stuff the finely chopped onion inside the Chilli to enhance the taste of the bajji. Mix the chopped onions, coriander leaves and lemon juice and mix well.
Heat oil in a pan, When the oil is hot enough,
take one stuffed chilli and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
Make sure the batter is evenly coated onto the chili.
Fry the bajji in medium flame till it becomes golden brown and becomes crispy too.
Remove the fried bajji and place it in a strainer. Drain the oil.
Once the oil is strained serve the bhajji with green chutney and tamarind chutney.
