STUFFED MILAGAAI BHAJJI

   What can be more inviting than a plate of hot and crisp Chilli Bhajjis on a relaxed evening?

That too,when these bhajjis are stuffed with a filling of spiced potatoes,they are just heavenly.....

INGREDIENTS

• BHAJJI CHILLIES - 10-12

FOR THE STUFFING

• BOILED AND MASHED POTATO-1 1/2 CUP
• CHOPPED ONIONS -1/2 CUP
• CHILLI POWDER - 1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC  POWDER - LITTLE
• SALT TO TASTE
• OIL-2  TEASPOONS

FOR THE BATTER

• GRAM FLOUR - 1 CUP
• RICE FLOUR - 1/2 CUP
• BICARBONATE OF SODA-1/4 TEASPOON
• CHILLI POWDER -1 TEASPOON
• TURMERIC POWDER -LITTLE
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the dry ingredients for the batter together.
2. Add enough water and make a batter of coating consistency.
3. Heat 2 teaspoons of oil and fry the onions ,chilli powder, salt,turmeric powder and add the potatoes and cook for a few minutes.
4. Add the garam masala powder and mix well.
5. Slit the chillies.Remove the seeds.
6. Now put  some stuffing into these chillies.
7. Dip the stuffed chillies in the batter.
8. Fry in hot oil till done.
9. Drain .Serve hot with chutney of your choice.

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.