Stuffed mirchi bajji is a spicy evening snack which you can enjoy especially on rainy days. The stuffing is made out of potatoes and carrots with few other spice powders like coriander powder, turmeric, ginger, green chilli, chopped coriander leaves and chopped onions.
The mirchi or cubanelle pepper is slit and deseeded to allow room for the stuffing. The stuffed pepper is then dipped in a batter of corn flour, rice flour and besan/chick pea flour and deep fried in oil. The stuffed mirchi bajii goes well with chutney or ketchup or even mint chutney.
Ingredients:
2 potatoes
1 carrot
1 medium sized onion, finely chopped
1/2 tsp ginger pieces
1 green chilli, finely chopped
1 tbsp chopped coriander leaves
salt to taste
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
6-7 cubanelle peppers
oil for deep frying
For the batter:
a pinch of turmeric powder
1/4 tsp of orange food color
1/2 cup besan flour / bengal gram flour or chick pea flour
1/4 cup rice flour
1/2 cup corn flour
salt to taste
1/4 tsp baking soda
1/2 cup of water
How to prepare stuffed mirchi bajji:
1. In a mixing bowl, add together the ingredients listed under "for the batter". Whisk it all together nicely.
2. Make a smooth batter by adding water little by litter, without forming lumps. The batter should not be too watery, as it might not coat the peppers properly while deep frying.
3. Boil the potatoes and carrots till they are cooked well.
4. Peel the potato skin and add it to a bowl along with cooked carrot.
5. Now add, chopped green chillies, onions and ginger pieces. Mix it well.
6. Then add cumin powder, salt, turmeric powder and coriander powder. Mix it well. The stuffing for the mirchi bajji is ready.
7. Cut the peppers lengthwise and remove the seeds from inside.
Tip: You can optionally leave the seeds as such in the peppers. Removing the seeds reduces the spicy flavour of the peppers and give some more space for the stuffing as well.
8. Carefully place the stuffing into the slit cubanelle pepper.
9. Similarly, stuff the remaing cubanelle peppers with the veggie stuffing.
10. Meanwhile, heat a kadai or wok with cooking oil - filling 1/4 of it's capacity. Once the oil is hot enough, reduce the flame to medium. Slowly dip the stuffed cubanelle pepper into the batter and place it in the hot oil, for deep frying.
11. Make sure, you coat all the sides of the pepper with the batter.
12. You can place 2-3 stuffed peppers into the oil, thereby allowing enough room for the cubanelle peppers to cook evenly.
13. After 2 minutes, flip the stuffed cubanelle peppers so that it cooks on the other side.
14. You can flip the stuffed mirchi bajji, till it gets evenly cooked on all the sides.
15. Remove the cooked mirchi bajji from hot oil using a slotted spoon and pat it dry using a kitchen towel.
16. Serve the stuffed mirchi bajji with tomato ketchup or chutney of your choice.
17. You can check chutney recipes here for roasted gram chutney, red chutney, peanut chutney and dal chutney.
The mirchi or cubanelle pepper is slit and deseeded to allow room for the stuffing. The stuffed pepper is then dipped in a batter of corn flour, rice flour and besan/chick pea flour and deep fried in oil. The stuffed mirchi bajii goes well with chutney or ketchup or even mint chutney.
Ingredients:
2 potatoes
1 carrot
1 medium sized onion, finely chopped
1/2 tsp ginger pieces
1 green chilli, finely chopped
1 tbsp chopped coriander leaves
salt to taste
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
6-7 cubanelle peppers
oil for deep frying
For the batter:
a pinch of turmeric powder
1/4 tsp of orange food color
1/2 cup besan flour / bengal gram flour or chick pea flour
1/4 cup rice flour
1/2 cup corn flour
salt to taste
1/4 tsp baking soda
1/2 cup of water
How to prepare stuffed mirchi bajji:
1. In a mixing bowl, add together the ingredients listed under "for the batter". Whisk it all together nicely.
3. Boil the potatoes and carrots till they are cooked well.
4. Peel the potato skin and add it to a bowl along with cooked carrot.
5. Now add, chopped green chillies, onions and ginger pieces. Mix it well.
6. Then add cumin powder, salt, turmeric powder and coriander powder. Mix it well. The stuffing for the mirchi bajji is ready.
7. Cut the peppers lengthwise and remove the seeds from inside.
Tip: You can optionally leave the seeds as such in the peppers. Removing the seeds reduces the spicy flavour of the peppers and give some more space for the stuffing as well.
8. Carefully place the stuffing into the slit cubanelle pepper.
9. Similarly, stuff the remaing cubanelle peppers with the veggie stuffing.
11. Make sure, you coat all the sides of the pepper with the batter.
12. You can place 2-3 stuffed peppers into the oil, thereby allowing enough room for the cubanelle peppers to cook evenly.
13. After 2 minutes, flip the stuffed cubanelle peppers so that it cooks on the other side.
14. You can flip the stuffed mirchi bajji, till it gets evenly cooked on all the sides.
15. Remove the cooked mirchi bajji from hot oil using a slotted spoon and pat it dry using a kitchen towel.
16. Serve the stuffed mirchi bajji with tomato ketchup or chutney of your choice.
17. You can check chutney recipes here for roasted gram chutney, red chutney, peanut chutney and dal chutney.
