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: 6gCalories: 188kcalCarbohydrates: 35gProtein: 9gFat: 2gSaturated Fat: 1gSodium: 79mgPotassium: 676mgFiber: 6gSugar: 13gVitamin A: 1013IUVitamin C: 158mgCalcium: 46mgIron: 3mg
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