This is my favourite bajji after onion bajji. There is another version which is a stuffed bajji. Will share that soon as well. Hot bajji is perfect with a cup of chai. There is few things you have to keep in mind when making the bajji or the bajji will get too spicy.So what i do is deseed my peppers and blanch it in salted boiling water. This way the spicyness is gone and the bajji taste yum.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1 to 2 mins per batch
Makes : 10 bajji
Banana Peppers – 10
Gram Flour / Kadalai Mavu / Besan – 1 cup
Rice Flour / Arisi Mavu – 1/4 cup
Chilli Powder – 2 tsp
Salt to taste
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Baking Soda a pinch
Oil for deep frying
Water as needed
Slit open peppers and deseed it, bring lots of water to a boil, add some salt and take it off the heat. Drop the peppers in and cover it for 5 mins. Drain it and set aside.
Take all the ingredients except peppers and oil in a bowl.
Add water slowly and make it into a thick batter. The batter shoudn’t be too thick.
Heat oil for deep frying.
Now dip the pepper in batter, fill the inside of the pepper with batter.
Drop pepper in and fry till golden.
Drain it in paper towel.
|Take some peppers|
|Bring water to a boil|
|add salt to it|
|Take it off the heat and Add in the peppers|
|cover and let it rest for 5 mins|
|Drain them and set aside|
|Take gram flour and rice flour in a bowl|
|Add in chilli powder|
|and some salt|
|add in very little baking soda|
|some ginger garlic paste|
|add in water|
|make it into a smooth batter|
|drop mirchi in, fill the inside with the batter|
|fry in hot oil|