Stuffed Banana and Red Pepper Bajji

Shoj loves these bajji's. I buy these once in a while. I made this time to send my entry to an event and stuffed it so that I can send it to two entries. I remember making these stuffed ones long back, Shoj didn't like it then. Since it's been a long time, I thought I will try it again...may be he will like it now!! :-)

I really like the stuffed ones because I cannot eat this much of spice. But these sweet red peppers were really sweet, and banana peppers were the same but less spicy this time...may be because of the stuffing or it was less spicy by itself. Last time I made it that time we were in India and did not do it with red peppers. But now when I saw these red ones I thought of making these two together so that I will have choice. :-)

Ingredients:
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4 Banana Peppers
2 Sweet Red Long Peppers
Oil for deep frying

Stuffing:
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1 tbsp Cumin seeds
1/2 cup Roasted Split Chick Peas
Salt to taste
1/4 tsp Pepper powder
1 Onion chopped

Batter:
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1 cup Basen (Chana Dal Flour)
Salt to taste
1/2 tsp Ginger-Garlic paste
1/2 tsp Chili powder
1/4 tsp Turmeric powder
Water as needed

Method:
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Stuffing:
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1. In a mixer add stuffing ingredients, except the onions and blend it to a coarse powder.

2. Transfer this powder to a bowl and add onions and combine well.

Batter:
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1. Mix all the ingredients with a whisk or hand to a consistency thicker than a dosa batter and thinner than a idli batter, by adding enough water.

Making Bajji:
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1. Heat oil in a kadai, make sure that you fill only half of the kadai so that the oil will not splash.

2. Now take the peppers one by one, slit once lengthwise, remove the seeds and stuff it with the chick peas flour mixture and keep it in a plate.

3. Now when the oil is hot enough, dip the peppers into the batter, so that every side of the pepper is coated with the batter and then drop it slowly in hot oil.

4. Take a spoon, spoon the hot oil over the top of the peppers to make sure every side is cooke d properly for about 3-4 mins.

5. Flip it to other side and cook it for another 3-4 mins or until golden brown color.


6. Remove the bajji from oil and then place it on a plate lined with paper towel so that the excess oil will be absorbed by the paper towel.

7. Serve it hot with your choice of ketchup or chutney.

Sending this recipe to the Event "Serve It - Fried" hosted by Oh Taste n See  and Krithi's Kitchen and "Bell Peppers or Capsicum" hosted by The Mad Scientist's Kitchen and Show and Tell.

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