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Crispy, golden fritters made from large green chilies stuffed with a savory spiced boiled egg mixture and coated in a seasoned chickpea flour batter. A popular and satisfying Indian street food snack.
For 4 servings
Peel and finely chop the hard-boiled eggs. Wash the green chilies, make a lengthwise slit on one side without cutting through, and carefully scrape out the seeds and membrane to reduce spiciness.
To make the stuffing, heat 1 tbsp of oil in a pan over medium heat. Sauté the chopped onions until translucent. Add the ginger-garlic paste and cook for a minute. Stir in 1/8 tsp turmeric powder, 0.25 tsp red chili powder, and 0.25 tsp salt, and cook for 30 seconds. Remove from heat, add the chopped eggs, chaat masala, and coriander leaves. Mix well and let it cool.
Carefully fill the slit chilies with the cooled egg mixture. Avoid overstuffing to prevent them from breaking while frying. Set aside.
For the batter, whisk together besan, rice flour, ajwain, the remaining 1/8 tsp turmeric powder, 0.25 tsp red chili powder, hing, baking soda, and 0.75 tsp salt in a mixing bowl. Gradually add about 1 cup of water, whisking continuously to form a smooth, thick, lump-free batter.
Heat oil for deep frying in a kadai over medium-high heat. Dip each stuffed chili into the batter, ensuring it's evenly coated. Carefully slide it into the hot oil. Fry in batches of 2-3, turning occasionally, until golden brown and crisp, about 4-5 minutes.
Remove the fried bajjis with a slotted spoon and drain them on paper towels to absorb excess oil. Serve hot with your favorite chutney or ketchup.
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Crispy, golden fritters made from large green chilies stuffed with a savory spiced boiled egg mixture and coated in a seasoned chickpea flour batter. A popular and satisfying Indian street food snack.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 260.87 calories per serving with 4.64g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Replace the boiled egg stuffing with a mixture of mashed potatoes, crumbled paneer, and spices.
Omit the egg, onion, and garlic. Stuff with a mixture of mashed raw banana, gram flour sev, and spices.
Instead of deep-frying, arrange the battered chilies on a baking sheet, spray with oil, and bake at 400°F (200°C) for 15-20 minutes, or use an air fryer until golden and crisp.
Use a pre-made bajji mix for the batter and stuff the chilies with a simple mixture of crumbled paneer and chaat masala.