Milagai Bajji/Stuffed Hatch Chile Pepper Bajji

Hatch chiles? uh? If you’re wondering what they are….they are chilies grown in the Hatch, New Mexico. I found some of these cute peppers at the store, and they were on sale. I got them with the idea of making Chile Rellenos. But, on a cold rainy evening, we felt like having some fried foods….I made bajji instead and stuffed it with some leftover potato masala.

Stuffed dishes are always delicious. Fried dishes are even more delicious. Combine both together and you get a winning dish. ūüôā

Ingredients:
6 medium hatch chilies
2 cups besan(garbanzo bean flour)
1/4 cup rice flour
1 tsp salt
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp asafoetida
oil for deep frying

For stuffing:
3 potatoes , cooked and smashed
1 small onion, diced
1/2 tsp ginger garlic paste
2 tsp oil
1/2 tsp turmeric
salt

Method:
I used leftover potato masala to make this dish, but if making from scratch: Heat oil in a pan over medium heat. Add the onion and saute until translucent. Add the ginger garlic paste, turmeric, salt and saute. Add the mashed potatoes and mix to combine. Let cool.

Leave the tops of the chilies on. Score lengthwise and remove all the seeds and membrane from the chilies. (I didn’t do this, but this is a better way) Stuff the chile pocket with the potato palya and set aside. Make a batter by mixing the besan, chilli powder, rice flour, asafoetida, turmeric powder and salt. The batter should be fairly thick, the consistency of pancake batter or idly batter. Dip the chiles in the batter and drop into the hot oil. Fry until golden brown and remove onto a paper towel. Serve hot with ketchup!

Verdict: We enjoyed these spicy, stuffed, fried bajjis. But, if I were to make this again I would make the following changes. I made a couple of mistakes in the way I made this dish:
1. Removed the top to make way for the stuffing, but lost the stalk which would have made it pretty and also made a good handle while dipping in the batter.
2. Made a spicy stuffing, which added to the spiciness of the chiles, was a tad bit too spicy. Ok for me and my husband…coss we eat reellllly spicy stuff.

I also thought the skin of these chilies were little too tough for the bajji. I should probably try it with cubanelle peppers next time, or min sweet peppers..

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