Milgai Bhajiya
Equipment
- Blender
- Food processor
- Bowl
- Kadai
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 12 Chilies medium-sized
- Vegetable oil for deep-frying
For the filing
- 4 Onions medium-sized, chopped
- 2 Green chillies de-seeded and chopped
- 2 Red chilies dried
- 1/2 teaspoon Asafoetida
- 1 tablespoon Tamarind extract
- Salt
For the batter
- 150 g Gram (Chickpea) flour (1 cup)
- 2 tablespoons Rice flour
- Salt Pinch of
Instructions
- Slit the chillies to be stuffed lengthways down one side only, making sure they are still joined at the stem.
- Put all the ingredients for the filling into a blender or food processor.
- Add 1 tablespoon water and process to make a thick smooth paste.
- Stuff the chillies with the filing and set aside.
- To make the batter, whisk the flours with 250ml / 8fl oz (1 cup) water together in a bowl until thick.
- Heat the oil for deep-frying in a kadai or deep, frying pan (skillet) to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Then reduce the heat.
- Working in batches, dip the stuffed chillies in the batter and carefully lower into the hot oil.
- Deep-fry, turning frequently for about 4 minutes, or until golden brown and crisp.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Nutrition
Serving: 6gSodium: 79mgCalcium: 46mgVitamin C: 158mgVitamin A: 1013IUSugar: 13gFiber: 6gPotassium: 676mgCalories: 188kcalSaturated Fat: 1gFat: 2gProtein: 9gCarbohydrates: 35gIron: 3mg
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