Recently we came across these stuffed chilli bajjis in some magazine and Amma wanted to make these for evening snacks. Though we got the ingredients needed, until the last moment I didn't really give lot of attention to them. I was really surprised that it had pomegranate seeds along with nuts. And I was glad that both Konda and Peddu loved it!
I wasn't sure what I was thinking when I was writing this post, I had scheduled without the pictures or the anything else. So just edited it again with the pictures.
We went to Don 2 along with kids and they enjoyed it a lot. Well if I should refer the Popcorns and the Corn Chat that accompanied, well it was a great evening..:)
Stuffed Chilli Bajji or Fritters
Bajji pepper - 250 gms (10 - 12)
For the Stuffing:
Potatoes / Aloo - 2 to 3 medium
Paneer / Indian Cottage Cheese - 3/4 cup
Coriander leave, finely chopped - 3 -4 tsp
Chat powder - 1 tsp
Chilli powder - 1 tsp
Chopped dry fruit (Cashew nuts, Almonds) - 1/2 cup
Pomegranate seeds - 1/2 cup
Green chilli, finely chopped - 3 medium
Oil - 2 tsp
For the outer coating
Gram Flour / Besan - 1 cup
Rice flour - 1 tbsp
Soda a pinch
Salt to taste
Oil for deep frying
How to make Stuffed Chilli Bajji or Chilli Fritters
For the Stuffing
Wash and make slits on the potatoes. Microwave for 6 mins. Once done, cool in water and peel the skin. Mash then well.
Make Paneer as you normally make. You need not worry about pressing them to a shape as you will need to crumble them for this recipe. Chop the nuts and keep it aside.
Heat a non stick pan, add 2 tsps of oil, saute aloo, then crumbled paneer, dry fruits. Saute well.
Then add salt chilli powder, chat powder and mix everything well. Once done, allow to cool.
Remove and add the pomegranate seeds, coriander leaves and green chillis.
For the Chillis
Wash and pat dry the chilis, slit in the middle and remove the seeds completely. continue with the rest and keep them ready.
For the outer coating
Take the besan in a bowl, add rice flour, soda and salt. Slowly add water and make a batter of pouring consistency.
Stuffing and frying
Heat a pan with oil for deep frying. Make sure the oil is hot and not smoking.
Now stuff the chilis with spoonful of the aloo mix into the chilis. Press well. Dip these stuffed bajjis into the besan and gently slide into the hot oil.
Cook on both sides and drain on a kitchen towel.
Serve hot with ketchup.
This goes for my Snack Mela, which is on till the end of the month.
And to my Kid's Delight, hosted by Veena this month themed on colourful palette