Stuffed Chili Bajji

Stuffed Chili Bajji Recipe - Spicy and Delicious Indian Snack

Region / culture: India | Servings: - 4

Introduction

Stuffed Chili Bajji is a popular Indian snack that features large green chilies stuffed with a flavorful mixture of peanuts, sesame seeds, and spices, then coated in a crispy besan (gram flour) batter and deep-fried to perfection. This spicy and savory dish is a favorite among street food enthusiasts and is sure to tantalize your taste buds.

History

The origins of Stuffed Chili Bajji can be traced back to the Indian state of Andhra Pradesh, where it is known as "Mirchi Bajji." This dish has been a staple in South Indian cuisine for generations and is often enjoyed as a snack or appetizer during festivals and special occasions. The unique combination of spicy chilies and flavorful stuffing makes Stuffed Chili Bajji a beloved dish that is cherished by many.

Ingredients

Set 1

16 large green chilies
1.5 cup chickpea flour (besan)
0.75 tsp baking soda
1 tbsp yogurt
salt to taste
oil for deep-frying

Set 2

0.5 cup peanuts
1.5 tbsp sesame seeds
2 tsp dried raw mango powder (aamchur)
0.75 tsp salt

How to prepare

First, ensure that you purchase the freshest green chilies available.
Select chilies that are broad, long, and have a strong stem.
Heat water in a pot until it reaches a rolling boil, then add one teaspoon of salt.
Next, add the clean green chilies to the hot water, stir, and let them sit for one minute.
Remove the green chilies from the water and drain them on a paper towel.
Discard the water.
Combine the ingredients from set 2 and grind them in a blender until smooth.
The resulting mixture should have a consistency similar to very thick yogurt and should not be runny. This will be used as the stuffing.
Make a lengthwise slit along three-fourths of each chili.
Remove any seeds and stuff the chilies with the prepared stuffing.
Repeat this process for the remaining chilies.
In a mixing bowl, thoroughly combine the flour from set 1, baking soda, salt, yogurt, and a small amount of water.
The batter should have a consistency similar to thick, beaten yogurt.
Heat oil in a skillet, dip the stuffed chilies into the batter, and gently drop them into the hot oil.
Deep fry the chilies, occasionally turning them, until they turn golden yellow in color.
Repeat this step for all the chilies.
Serve the chilies while still warm.
Alternatively, you can make a lengthwise slit along the bajji, similar to the previous step, and stuff it with finely chopped onions mixed with lime juice and salt.
Serve the bajji while still warm.

Variations

For a spicier version, you can add red chili powder or chopped green chilies to the stuffing mixture.
You can also experiment with different types of chilies, such as jalapenos or banana peppers, for a unique twist on this classic recipe.

Cooking Tips & Tricks

When selecting green chilies for this recipe, choose chilies that are firm, long, and have a thick skin. This will ensure that the chilies hold up well during the stuffing and frying process.

- To reduce the spiciness of the chilies, you can remove the seeds before stuffing them.

- Make sure the besan batter is thick enough to coat the chilies evenly. If the batter is too thin, it will not adhere well to the chilies during frying.

- Fry the Stuffed Chili Bajji in small batches to ensure that they cook evenly and become crispy on all sides.

- Serve the Stuffed Chili Bajji hot and fresh for the best flavor and texture.

Serving Suggestions

Stuffed Chili Bajji pairs well with mint chutney, tamarind chutney, or yogurt dip. Serve it with a side of sliced onions and lemon wedges for added flavor.

Cooking Techniques

Deep-frying is the traditional cooking technique used to prepare Stuffed Chili Bajji. Make sure the oil is hot enough before adding the chilies to ensure they cook evenly and become crispy.

Ingredient Substitutions

If you do not have besan (gram flour) on hand, you can use all-purpose flour or rice flour as a substitute.

- You can replace peanuts with cashews or almonds for a different flavor profile.

Make Ahead Tips

You can prepare the stuffing mixture and batter ahead of time and store them in the refrigerator until ready to use. However, it is best to fry the Stuffed Chili Bajji just before serving to maintain their crispiness.

Presentation Ideas

Serve Stuffed Chili Bajji on a platter garnished with fresh cilantro leaves and a sprinkle of chaat masala for an eye-catching presentation.

Pairing Recommendations

Stuffed Chili Bajji pairs well with a hot cup of masala chai or a refreshing glass of buttermilk to balance out the spiciness of the dish.

Storage and Reheating Instructions

Stuffed Chili Bajji is best enjoyed fresh and hot. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

25g per serving

Fats

12g per serving

Proteins

8g per serving

Vitamins and minerals

Stuffed Chili Bajji is a good source of vitamin C, vitamin K, and iron.

Alergens

Allergens: Peanuts, sesame seeds, dairy (yogurt)

Summary

Stuffed Chili Bajji is a delicious and indulgent snack that is high in carbohydrates and fats. It is also a good source of proteins and essential vitamins and minerals. However, individuals with allergies to peanuts, sesame seeds, or dairy should exercise caution when consuming this dish.

Summary

Stuffed Chili Bajji is a delectable Indian snack that combines the heat of green chilies with a flavorful stuffing and crispy besan coating. This dish is perfect for spice lovers and is sure to be a hit at your next gathering. Enjoy the bold flavors and crunchy texture of Stuffed Chili Bajji with your favorite chutneys and beverages for a truly satisfying culinary experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I was visiting my friend Maria in her small village in India. As we sat in her cozy kitchen sipping on chai and catching up, she suddenly jumped up and started rummaging through her spice cabinet.

"Have you ever had stuffed chili bajji?" Maria asked excitedly.

I shook my head, intrigued by the unfamiliar name. Maria explained that it was a popular street food in her village, made by stuffing spicy green chilies with a flavorful mixture of spices and frying them until crispy. My mouth watered at the thought of the spicy, crispy treat.

Maria eagerly began to show me how to make the dish, pulling out fresh green chilies, a variety of spices, and a mixture of gram flour and rice flour for the batter. As she expertly sliced open the chilies and filled them with the spicy mixture, I watched in awe, taking in every step of the process.

Once the chilies were stuffed and the batter was ready, Maria carefully dipped each chili into the batter and dropped them into hot oil. The sizzling sound of the oil filled the kitchen as the chilies turned a golden brown color, crispy and delicious.

As we sat down to enjoy our stuffed chili bajjis, Maria explained that she had learned the recipe from her grandmother, who had passed it down through generations. She told me stories of her childhood, spent in the kitchen with her grandmother, learning traditional recipes and cooking techniques.

I was inspired by Maria's passion for cooking and her dedication to preserving her family's culinary heritage. I knew that I wanted to learn more about traditional Indian recipes and techniques, and Maria graciously offered to teach me everything she knew.

Over the next few weeks, I spent countless hours in Maria's kitchen, soaking up her knowledge and honing my skills. I learned how to make a variety of dishes, from fragrant curries to crispy dosas, but the stuffed chili bajji always held a special place in my heart.

As I perfected my technique and experimented with different variations of the recipe, I realized that cooking was not just about following a set of instructions, but about expressing creativity and passion. Each time I made stuffed chili bajji, I added my own twist, using different spices and fillings to create a unique flavor profile.

Years passed, and I continued to refine my skills and expand my culinary repertoire. I traveled to different regions of India, learning from local chefs and home cooks, and incorporating new techniques and flavors into my cooking.

I eventually moved to a new country, far away from my dear friend Maria and her village in India. But no matter where I was, the memories of our time spent together in the kitchen and the delicious aroma of stuffed chili bajji always stayed with me.

Now, as I stand in my own kitchen, surrounded by the familiar scents of spices and the sizzle of hot oil, I think back to that hot summer day in Maria's village and smile. The stuffed chili bajji represents more than just a recipe to me – it is a reminder of the joy of cooking, the bond of friendship, and the beauty of preserving tradition.

I am grateful for the experiences that have shaped me into the cook I am today, and I know that I will continue to learn and grow, always seeking new recipes and techniques to add to my repertoire. But no matter how far I travel or how many new dishes I discover, the stuffed chili bajji will always hold a special place in my heart, a symbol of the love and passion that I bring to every dish I create.