STUFFED MILAGAAI BAJJI/ MIRCHI BAJJI - Learn how to make Rajasthani@ Jodhpuri Style Stuffed Milagaai/ Mirchi/ Mirapakaaya BajjiIGet ready for a Sizzling & Spicy Fusion adventure...... Beware... Its Hot!!!

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My connection with spicy food started from a very young age. I lived in Hyderabad during my primary and high school days and that explains it all. Different spice mixes, varieties of pickles and curries are an integral part of Andhra Cuisine. As far as I know, this state serves the spiciest food than all other regions of India. At the same time, people from this state counter the heat in food by including lot of yoghurt and ghee. I have seen couple of my Andhra friends drinking a serve of ghee in even before the actual gulping starts. 

I was introduced to Mirchi Bajji@ Mirapakaya Bajji (in Telugu) while I lived in Andhra. Every household has a variable methodology of making it, though the ingredients almost remain the same. The most common way is to make a dry powder with ginger, garlic, red chillies, salt, gram dhal or peanut powder and carom seeds (Ajwain). The dry powder can be stuffed as such in between slit chillies or sometimes mixed with chopped onions. This is then dipped and coated in a batter made of Gram flour (Besan) and basic spice and then deep fried in oil. You can tweak this recipe by making endless options with the stuffing. Scroll down below to notes section for options. 

Today's recipe is a fusion between the South and North Indian style. I have made a Samosa style filling for the Chillies and this is known to be Rajasthani@ Jodhpuri style of making Mirchi Bajji. The recipe is loosely adapted from Binjal's space to which I made some changes to suit my family's requirements. The batter that I have used in the recipe is my Mom's version. Overall, this recipe is spicy, tasty, a good monsoon companion... of course with a steaming hot cup of Coffee or Masala Chai to finish it off. Read on now.
Preparation time:25 min( includes pressure cooking)
Cooking time: 15 min
Category: Snack/ Starter
Cuisine: Rajasthani/ Andhra
Spice Level: Spicy
Difficulty Level: Medium
Serves: 5-7

Nutrition Facts
Servings 7.0
Amount Per Serving
calories 353
% Daily Value *
Total Fat 28 g	43 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 19 g
Polyunsaturated Fat 4 g
Trans Fat 7 g
Cholesterol 3 mg	1 %
Sodium 182 mg	8 %
Potassium 244 mg	7 %
Total Carbohydrate 19 g	6 %
Dietary Fiber 3 g	12 %
Sugars 3 g
Protein 7 g	14 %
Vitamin A	1 %
Vitamin C	1 %
Calcium	6 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 8-10 Big chillies/ Bajji Milagaai/ or any big variety available locally.

For the filling

• 3 Big potatoes boiled
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Amchoor powder
• 1/4 tsp garam masala powder/ Punjabi masala powder  (optional)
• Salt to taste

For the batter

• 1 and 1/2 cup Gram flour/ Besan
• 1 tsp chilli powder
• 1/4-1/2 cup of Idly Dosa batter (optional)
• a generous dash of asafoetida
• Salt to taste
• Water to mix the batter
• a pinch of cooking soda ( not required if adding Idli batter)

Others

• Oil for deep frying

METHOD

• Collect the boiled potatoes in a bowl and mash it. Add all the spice powders mentioned above and finally add salt. Give it a little taste to adjust whatever is required. 
• Wash the chillies, pat dry with a tissue or clean cloth. Leave the stalk intact as you need a hold while coating in batter.
• Make a long slit starting from beneath the stalk until a little above the tip. 
• Carefully remove the seeds using the back of a spoon or knife. Take care not to split into two.  
• Gently stuff the potato filling so that the entire space inside is filled.
• Repeat until all the chillies are filled similarly. Set aside.
• Heat oil in a thick bottomed Kadai and keep the flame simmered.
• Meanwhile, mix together all the ingredients required for the batter. Fold in the Idly Dosa batter and mix well to get a thick consistency. 
• Dip the chillies one at a time in the batter  to coat completely. Gently drop in hot oil and fry until golden and done. 
• Drain on paper towels and serve hot with Mint Chutney and Sweet  Chutney. Click for recipe.

NOTES

• The same recipe can be prepared by using Andhra style filling that I have mentioned in the beginning. Make a dry powder with ginger, garlic, red chillies, ajwain,gram dhal or peanut powder and salt. Mix this with chopped onions and fill the chillies.
• You can replace the same with crumbled Paneer, Asparagus, Tofu.
• For a Jain version  boiled Raw plantains can be used with whatever spice is accepted. 
• Ensure to remove all the seeds as it may irritate the gastric lining. 
• Adding Idly Dosa batter to the Bajji batter is a practice followed by my Mom. It enhances the taste and crispness factor of the food. This tip was given by a roadside vendor many years back.
• And lastly, do not forget to exercise after this greasy treat !😉