Crisp stuffed chilli 🌶 , is a spicy treat during those rainy, gloomy and cold days !!
This is so true with these green chilli Fritters or as we call it ‘mensinakayi bonda/bajji’ . The kind of chilli used here are not the shimla mirch, which are long, fat and light green in colour. These are the dark green ones but are not spicy as the small little chillies. So if you happen to buy chillies and you realise that they are spicy, then it needs to be de-seeded. If they are like the ones I have , the seeds can be spared and so your precious time.
As marriage comes with many a vows between two people , vows of making mensinakayi Bajji was also exchanged in our case 😉. Yes , before marriage I was probably not so adventurous towards eating this bajji. It always seemed too spicy for my palettes. But now it seems that I have missed eating them all those years of just looking them from a distance where the bajjiwala would stand on the roadside and fry all kinds of Fritters in the same oil again and again and again.I would say that I have still not mastered this art yet !! It’s definitely not a difficult recipe to make but when the standard has been set and the taste has been fixed then it’s only a matter of scraping through the test every time 😃
for the filling
10-15 green chillies
1.5 tsp salt
3 tsp roasted cumin powder
1 tsp hing
for the batter
2.5 cups besan/chickpea flour
salt as per taste
1.5 tsp cumin powder
1 tsp red chilli powder
1/2 tsp hing
1/2 tsp turmeric
1 cup finely chopped coriander leaves
1 lime juice
1 tablespoon of hot oil
1/4 tsp soda (optional)
grated carrots (optional) for garnishing
for the stuffing
- slit the chillies on one side. Repeat the same for all the chillies.
- if the chillies are spicy , consider de-seeding it.
- in a small bowl mix cumin powder,hing and salt.
- Apply the mixture inside the chillies evenly.
- set aside.
for the batter
- in a large bowl , add besan, turmeric, chilli powder, hing, cumin powder and salt.
- using little water at a time make a thick batter dissolving the lumps.
- add coriander leaves and lime juice.
- mix well and set aside.
- Meanwhile heat oil in a frying wok.
- set the flame to medium.
- when the oil is really hot , add 2 tsps of the oil to the batter.
- this helps to get a crunchier texture.
- add soda which is optional.
- mix well and dip the stuffed chilli in the batter.
- coat it well and gently drop into hot oil.
- fry on medium flame till golden brown.
- remove it onto a plate and enjoy !!
- Additionally you can slit the fried chilli and top it with grated carrots and a little salt ( adding a touch of goodness ).
- while mixing the batter use little amounts of water. Besan uses little water as compared to other flours.
- the batter should not be too thin or too thick!!