Chilli Bajji with Spicy Chicken filling
Ingredients
- 10 count Banana Pepper
- 1 cup Minced Chicken
- 2 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tbsp Black pepper powder
- 1 tsp Jeera powder
- 2 tbsp Kashmiri Red chilli powder
- 2 tbsp Kasoori Methi
- Salt to taste
- 2 tbsp Refined oil
- 1/3 cup Sesame seeds
For the Batter
- 1 cup Besan flour
- 1 cup All purpose flour/ Maida
- 1/2 cup Corn flour
- 1 tsp Turmeric powder
- 1 tsp Salt
- 3 tbsp Coriander leaves (chopped)
- 1 cup Water
- Oil for deep frying
Directions
Slit green chillies lengthwise. Keep aside.
In a bowl, mix chicken mince, garlic, ginger, chilli powder, black pepper powder, jeera kasoori methi and salt together.
Fill the chicken mixture into the cavities. Sprinkle sesame seeds on top. Press the seeds tightly or they may fall off.
Line a rectangular to. with parchment sheet. Transfer them to the prepared tin. Bake @140 degrees C for 10 -15 minutes.
Remove them from the oven. Let them cool well.
Using a sharp knife gently slice the chillies.
Let us now prepare the Batter.
In a bowl, mix besan flour, all purpose flour, corn flour and salt together.
Add 1 cup water and coriander leaves.
Add more water if the batter is too thick.
Heat a heavy bottom pan. Add oil for deep frying.
Heat the oil on medium flame.
Dip the stuffed chilli pieces one by one in the batter, make sure chilli is completely coated.
Deep fry. Lower the flame.
Serve hot with Spicy Tomato Peanut Chutney.