Ingredients- 8-10 Green chillies big variety. One or two medium sized finely chopped onions. Chaat masala 1 lemon. Oil for frying. (close to a quarter kilo or as per individual choice). For the bajji batter- Two cups of besan/Gram flour. 1 tsp chilli powder. 1 tsp Turmeric powder. A pinch of sodium bicarbonate. One or two cups water. Salt to taste. You may also use any of the readymade bajji/bonda mixes available in most supermarkets.
How to Make
Mix the chopped onions, chaat masala with lime and salt.
Mix all the ingredients of the bajji batter along with water to make a fine paste. Ideally, you need to add water little by little to ensure that the batter does not become too watery or remain too thick.
Slit the green chillies in half (this means you get two bajjis for each). Heat the oil for frying.
Dip the green chillies in the batter and fry in the oil.
Once they are all done, take them out and arrange them on a flat plate.
Wait for them to become warm. Then using a knife, slit the prepared chilli bajjis. Stuff each of the bajjis with the chopped onion mixture.
You may even add finely chopped coriander leaves to the mixture if desired.
Serve immediately as the lime and onions may make the bajjis soggy and they may lose their fresh, crispy taste.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.