Potato stuffed Mirchi Vada/stuffed mirchi bajji /Rajasthani Mirchi Vada/milagai bajji roshniscuisine

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Potato stuffed Mirchi Vada/stuffed mirchi bajji /Rajasthani Mirchi Vada/milagai bajji roshniscuisine

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Potato stuffed Mirchi Vada/stuffed mirchi bajji /Rajasthani Mirchi Vada/milagai bajji roshniscuisine

Diwali is over…and all are overloaded with sweets.So if you are getting bored  of eating sweets then it is the best recipe to balance with…you know friends in all my videos Mysore Bonda recipe got highest views…so I thought my viewers love to watch bajji type of recipe so this is one more reason behind preparing this recipe

so what we are waiting for lets get started…you can view the video recipe here

Preparation Time 15 min
Frying Time           10 min per batch
Serving Persons     4

Ingredients Required
250 gm big green chili

n1 cup besa

1/4 cup rice flour

2 big potatoes boiled and

mashed into chunks

1/4 cup chopped coriander leaves

OIL to deep fry

1 tsp carom seeds

1 tsp red chili powder

1/2 tsp turmeric powder

2 tsp coriander powder

1 tsp garam masala

1/2 tsp amchoor powder

1 tsp oil

1/2 tsp baking soda
Salt to taste
Procedure

Take besan,rice flour and add salt,1/2 tsp red chili powder,all coriander powder, all garam masala,1/4 tsp turmeric powder,1 tsp carom seeds1/2 tsp baking soda and mix well.
Now add water little by little to get semithick consistency.
Add 1 tsp oil at last and mix well.
Now in potato mixture add all rest spices,chopped coriander leaves and mix well.
Slit the chilis so that upper part is slitted only.
Carefully remove all seeds.
Stuff the potato masala into the mirchi.
Meanwhile heat oil for frying.
Now hold the stem of mirchi and put inside the besan batter and roll the mirchi so that the besan is well coated on mirchi.
Slowly dip the mirchi inside hot oil,the flame is medium to high.
After it is done half fried,remove from oil and make it cool down little bit.
Cut into 3inch long slice and again fry this to get it more crispy.
Remove to a tissue paper so that excess oil get absorbed.
Serve hot…

Notes

Remove all seeds to reduce the spicyness.
You can stuff paneer,cheese,or onion masala with potato,tamarind paste any of your choice as required your tastebuds.
If you wish to fry as it is without cutting and frying again…fry for few more time.
Baking soda added in batter to get the bajji more fluffy.
Oil is added to batter so that bajji absorbs less oil while frying.
Rice flour added to get it more crunchy.
 

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