Again a recipe from a Farmer's market produce :-)
Chilli bhajji at tea time is a fav Indian snack item....and once you start eating one you cant help but have another one.
Its has a nice soft inside of the chilli and nice crispy outside made with a chickpea flour batter mixed with some spices.
I used Hungarian chillies for this recipe, as its not very hot/spicy and makes lovely chilli bhajji's :-)
- Hungarian chillies - 5-6
- Besan (chickpea flour) - 1 cup
- Rice flour - 1/2 cup
- Red chilli powder / Paprika - 1tbsp
- Turmeric powder - 1tsp
- Chopped Cilantro - 2tbsp
- Salt to taste
- Water - 1 to 1.5cups
- Oil for frying
- Wash and pat dry the hungarian chillies
- Heat oil in a deep bottomed pan.
- In a bowl, mix together the Besan(chickpea flour) , rice flour , red chilli/ Paprika powder, turmeric powder, chopped cilantro and salt with water until it forms a smooth paste (do not excess water, the flour mix paste should stick on to the chillies when dipped)
- Dip the chilli into the besan and spice mix paste and gently place into the oil.
- Repeat until all the chillies are dipped and put into the oil.
- Fry until golden brown.
- Serve hot with ketchup!
- Suggestions: You may increase the spice in the batter or not add red chilli powder/paprika at all, as per your wish.
|Amount Per Serving||%DV|
|Serving Size 75g|
|Recipe makes 5 servings|
|Calories from Fat 2||3%|
|Total Fat 0.23g||0%|
|Saturated Fat 0.06g||0%|
|Trans Fat 0.0g|
|Total Carbs 12.67g||3%|
|Dietary Fiber 0.4g||1%|