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Aloo Mirch Bhajji


By Tickling Palates (Visit website)

(5.00/5 - 1 vote)


The past few days were quite fruitful and very productive. As MIL was visiting she was quite insistent that I stock for the year with pickles and vatrals which was what we were doing. We made some Maavu vatrals aka rice crispies, mango and lemon pickles, and Vengaya Kari Vadagams. The days were kept busy with minimal cooking for lunch and in the evenings we both cooked up some amazing tiffin varities which the children enjoyed so much. 






This Bhajji is one of my MIL?s specialty and the whole family?s favorite. You will need some really long green chillies for this Bhajjis. The first time I saw her doing this I was quite convinced that this will bring tears from my eyes because of the spiciness but I need not have worried as it was quite amazing, tasted perfect and crisp and not that spicy.




Aloo Mirch Bhajji





You?ll Need:



Green Chillies
10

Potato (big)
4

Red chilli powder
1 tsp

Garam masala powder
¼ tsp

Chaat masala powder
1/4 tsp

Salt
To taste

For the batter:



Gram flour (kadalai Maavu)
1 cup

Rice flour (Arisimavu)
1/4 cup

Baking soda
2 pinch

Red chilli powder
1 ½ tsp

Chaat masala
1/4 tsp

Salt
To taste

Oil
For deep frying





Method:





Wash the green chillies and pat them dry. Make a slit lengthwise taking care to keep the stem intact  remove the seeds and keep it aside. Boil the potatoes and mash them well. 




To this add red chilli , garam masala and the chat masala powders and salt. Mix well into a dough. Stuff the green chillies with this potato dough and also covering the chillies completely as shown in the picture.







For the Batter : In a bowl combine together gram flour, rice flour, baking soda, red chilli powder, chat masala and salt. Add water little by little while mixing with a spatula to a thick consistency as shown in the picture.




Heat the oil in a kadai. Dip the potato stuffed green chillies into the batter and slip it slowly into the hot oil. Cook till golden brown and drain on a kitchen paper. Serve hot with Coconut Chutney.




 With the weather now-a-days playing havoc in the evenings this was perfect for the evening tiffin series of mine.





Bon Appetit !!!






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