Mirchi Bajji

• Produce

  • 1/4 tsp Asafoetida
  • 5 Bajji milaga / banana peppers
  • 1/2 powder tsp Chili pepper, Red
  • 1/2 powder tsp Coriander
  • 1 Coriander
  • 1 Onion - 1/2, large
  • 1 Potatoes

• Baking & Spices

  • 1/8 tsp Baking soda
  • 1 Garlic - 2 cloves
  • 1/4 cup Rice flour
  • 1 Salt
  • 1/4 tsp Salt
  • 1/8 powder tsp Turmeric

• Oils & Vinegars

  • 1 Oil
  • 2 tsp Oil

• Other

  • Besan (Gram Flour - 1 Cup
  • Jeera - 1/2 tsp

Found on revisfoodography.com

Description

Directions

• Heat a large pan with oil and add the jeera. Once it starts to change color slightly, add the asafoetida. Then add the finely chopped onions and garlic. Saute until they turn translucent.  
• Now, add the salt, turmeric, red chilli, coriander powder and saute for about 30 secs. Add the mashed potatoes to the pan and saute until everything is combined well.    
• Finally, add the chopped coriander leaves, mix well and turn off the flame. Leave the mixture to come to room temperature.  
• While the stuffing is cooling, we can clean the chili. Make a slit in the middle of the chili. Using a spoon or fingers carefully remove the seeds. Take care not to break the chilli.   
• Once the stuffing is at room temperature, take a couple of tablespoons of that mixture and stuff into the chili. Use your fingers to push the stuffing and seal the chili tightly. Keep aside.    
• For the batter, in a large mixing bowl, add all the ingredients listed under For the batter. Mix well until combined. Add water little by little and mix well to prepare the batter as shown in pic. I added about 3/4 Cup of water.     
• Heat oil in a kadai for deep frying. Once the oil is hot, turn the flame down to medium-low. Take one of the stuffed chili, dip it into the batter and make sure that the batter evenly coats the chili. Gently slide it into the oil and fry until nicely golden.     
• Drain excess oil on a paper napkin and serve hot with a side of chutney.