Mirchi Bhaji with a twist.
This was a new experimental dish that I tried. I enjoy eating Dalvada and
Mirchi Bhaji, so this is a two in one experience, I loved it hope you too like it. Inspired by a cookery show on a regional channel.
Mirchi Bhaji, so this is a two in one experience, I loved it hope you too like it. Inspired by a cookery show on a regional channel.
Ingredients
10 fresh green chillies, less spicy long ones, slit in between.
For filling into these you need to make a mixture of 1 small spoon asefotida, 3 tbspns of oil, salt to taste, 1/2 lime squeezed. Fill each chilli with this mixture and leave aside.
For filling into these you need to make a mixture of 1 small spoon asefotida, 3 tbspns of oil, salt to taste, 1/2 lime squeezed. Fill each chilli with this mixture and leave aside.
For the batter
1 cup bengal gram and green gram split, soaked for four to five hours. Grind this in a mixer with very little water, to a coarse paste with 8 black peppercorns and keep ready.
1big onion finely chopped, small bunch of coriander leaves , 8 curry leaves, 8 spinach leaves all finely chopped, salt to taste.
1big onion finely chopped, small bunch of coriander leaves , 8 curry leaves, 8 spinach leaves all finely chopped, salt to taste.
Mix all these in the batter you have ready.
Now in a kadhai take oil to fry the bhajis. Dip each chilli in the batter try coating it as much as possible with the ready batter and fry to a golden brown colour. Can be enjoyed with evening tea, now since rains are approaching.
