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.