Suffed Mirchi Pakoda or Mirchi Bhajiya are deep-fried fritters made with a bigger sized variety of green chilies, potato filling, gram flour, herbs and spices. Here the mirchi or chili is stuffed with a potato spice mix first and dipped in besan batter and deep fried till it is crisp and crunchy.
Ingredients: For Marination of chilies (Optional step): · Lemon juice · Salt For Stuffing · Potato/ Aloo – 2 (big sized, boiled & mashed) · Onion – 2 (small sized, chopped finely) optional · Ginger garlic paste – ½ tsp · Turmeric powder – ½ tsp · Red chili powder – 1 tsp · Coriander powder – 1 tsp · Cumin powder – ¾ tsp · Chaat Masala – ½ tsp · Salt – to taste · Coriander leaves For Frying Bhajiya · Bajji Mirchi (Big Chili) – 8 to 10 · Besan/ Gram flour- 2 cups · Rice flour- ¼ cup · Baking soda- ¼ tsp · Carom (Ajwain) – ¼ tsp · Coriander – 1 tsp (chopped finely) · Salt- to taste · Water- 1 1/4 cup approx. (keep the batter thick) · Oil – for frying Method: · First wash & slit the chilies and remove the seeds, apply little lemon juice and salt to the chilies from inside and outside. This process will help to reduce the spice level of the chilies. (Completely optional) · In a bowl place the boiled potato and mash it well. Keep it aside. · Heat oil in a pan add finely chopped onion and ginger garlic paste. Saute well until onions turn soft and raw flavor of ginger garlic paste goes. · Now add turmeric powder, chili powder, coriander powder, cumin powder, chaat masala and salt. Mix it well on low flame till the spices fry a little. · Now add the mashed potatoes and give it a good mix, turn off the flame, add little coriander leaves. · Heat oil in a frying pan. · Take a bowl add besan, rice flour, chili powder, ajwain, baking soda and salt. Mix well, add water gradually to form a thick batter. · Now stuff each chili with some potato stuffing that we had kept it ready. · Once the oil is heated add about 1 tbsp hot oil in the besan batter & give a good mix, this will help us to make crispy bhajiyas. · Dip the stuffed chilies in the besan batter well and drop it in preheated oil. You can add the mirchis as per the capacity of your frying pan. · Flip the bajiyas after it has puffed. Once it is cooked remove it from the oil and transfer it on a tissue paper to drain out the excess oil. · Serve it hot by making a slit in the centre garnished with chopped onion and chopped coriander (optional). · Best to enjoy it with green chutney, ketchup and piping hot tea.
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