October 20, 2010

Molaga Bajji (Chilli Fritters)


I am back here after a really long hiatus. I missed this space and missed my interactions with my fellow bloggers. This is the longest I have been away from this blog. Quite a few of you dropped by to ask if I was OK. Thanks everyone. We just relocated to a new country and I am taking my time settling down. I will resume regular cooking as soon I have my kitchen set up. In the meanwhile, I hope to get to work on some of the really old recipes that are lying in my drafts.

One such recipe which is perfect for a rainy afternoon or evening is the humble molaga bajji. I have walked along the Elliot's Beach very often, taking in the aroma of these delights, but I have to admit, I never did muster the courage to try the stuff.

I attempted to make these once and did everything possible to reduce the heat of the chillies. I deseeded them and then dropped them in boiling water for 5 minutes.

6 large Chillies, slit, deseeded and boiled in hot water for 5 minutes

For the stuffing:

2 Potatoes, cooked and mashed
1 Onion, chopped finely
2 tbsp Coriander Leaves, chopped
2 tbsp Roasted Peanuts, coarsely ground
1/2 tsp Amchur
1/2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1 tsp Chilli Paste
Salt to taste

For the Batter:

1/2 cup Gram Flour (Besan)
1/4 cup Rice Flour
1 tsp Cumin Seeds
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1/4 tsp Asafoetida
Salt to taste
1 tbsp Hot Oil

Oil for frying

Mix all the ingredients for the batter. Add enough water to make a thick batter.

Mix all the ingredients for the stuffing. Stuff the chillies with the potato mixture.

Heat the oil in a kadhai. Dip the stuffed chillies in the gram flour batter and drop carefully into the oil. Deep fry the bajjis until they turn golden brown all around. Drain on absorbent paper and enjoy.

Do let me know how you like your molaga bajjis.