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Stuffed Chilli Bajji's


6 - 8 Big Chillies (deseed'd by making a slit in the centre of the chillie on one side to remove the seeds - keep aside) For the Stuffung: 6-8 Potatoes; 4-5 Green Chillies; 1/2 tsp. Mustard Seeds; 1/4 tspn Jeera Seeds; 1/4 tspn Sombu; Curry leaves (few); Corriander Leaves - 1/2 a bundle; Mint Leaves 4 to 6; 1/2 tspn Mango pwd; 1 - 2 tspn Chillie Pwd or to taste; a pinch of Turmeric Pwd; 1/2 tspn Garam Masala pwd; Salt to taste; Shredded Ginger 1tspn. For the Batter: Channa Dhal flour (Besan); Water, Salt to taste - take care of Salt as you will be using it for the filling too; Asafotedia a big pinch.


Boil & mash the potatoes,keep aside. Take a little oil in a kadai fry the minced green chilles, jeera seeds, Mustard seeds, Sombu & Curry leaves, add the shredded Ginger, chopped corriander leaves, Mint leaves, mango powder, chillie powder,garam masala pwd,Turmeric pwd, salt to taste fry nicely for 2 mins on low heat, now add the mashed Potates& mix nicely - remove from fire & let it cool. When the Stuffing mixture is cold stuff the chillies with the mixture & keep aside. Take a Wok pour oil for deep frying & let it get hot, in the meantime make the batter by mixing the Besan flour & asafotedia with water & salt to a semi solid batter. When the oil is hot enough dip each stuffed chillie in the batter & fry till golden brown. Serve with Coconut Chutney or Onion Chutney or with Ketchup.


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                                              Last modified: October 17, 2003