Ingredients
- Big green chillies (or banana peppers) – 7
- Tamarind – the size of a lemon
- Ground nut – 3 tablespoon
- Green chilli – 4
- Garam masala powder – 1/4 tablespoon
- Cumin powder – 1/4 tablespoon
- Salt – 2 pinch
- Chilli powder – 2 pinch
- Oil – 0.5 litre (500 ml)
For preparing Batter
- Gram flour – 250 grams
- Rice flour – 2 tablespoon
- Salt – 1/4 pinch
- Turmeric powder – 1/4 pinch
- Cumin – 1/2 tablespoon
Things to be done before we start cooking
- Take tamarind the size of a lemon – soak it in little water for one hour. After 1 hour, squeeze the soaked tamarind to get sour juice. Keep it aside in a medium sized bowl.
- Take 7 banana peppers (the long light green chillies that we usually make bhaajis with). Don’t remove the pedicel – put a small cut in the middle (vertical cut) so as to remove all the seeds from pepper. This is done to reduce the spice level.
- Green chilli – take 4 of it, then cut into smaller pieces, keep them ready in a bowl.
Steps to Prepare
1 Take 3 tablespoons of fried groundnuts – break them to a coarse powder with the help of a mixy or stone.
Put the powdered ground nuts into the bowl having tamarind juice.
Also add the below to that bowl –
- Green chilli – 4
- Garam masala powder – 1/4 tablespoon
- Cumin powder – 1/4 tablespoon
- Salt – 2 pinch
- Chilli powder – 2 pinch
Mix them well with a spoon.
2 Take the banana peppers one by one, start stuffing the mixture prepared in previous step.
Stuff the mixture tightly from top to bottom.
3 Take a pan – pour in 500ml of refined oil. Let the oil get hot.
4 Take a bowl – then add the below to prepare the batter –
- Gram flour – 250 grams
- Rice flour – 2 tablespoon
- Salt – 1/4 pinch
- Turmeric powder – 1/4 pinch
- Cumin – 1/2 tablespoon
Mix them well with bare hand by making small rotations.
After that lets pour 100 ml water. Knead well to a thick batter, if needed we can pour more water. Please note that the batter should be thick (and not watery).
5 Once oil is hot, Keep the flame to LOW mode.
Then, start dipping the stuffed peppers one by one into the thick batter and put them into oil for frying. For the first 30 seconds, don’t touch the bhaji, after 30 seconds use a spatula and flip over each piece.
We need to let the bhaji fry for minimum 10 minutes.
