mirchi bajjis

Ingredients and Procedure:

For The Stuffing:

Onions - 1/4 cup chopped fine
Russet potato - 1 cubed and boiled
Paneer - 1/2 cup grated to a fine powder
Ajwain - pinch
Quick Mint Chutney - 1 Tbsp.
Besan/chickpea Flour - As needed
Turmeric - pinch
Oil - As needed
Salt - to taste

- Heat Oil in a pan and saute onions till soft.
- Add ajwain and quick mint chutney to this.
- Add boiled potato cubes and cook for a minute.
- Add grated paneer and 1/4 cup of water and cook till everything is well mixed and comes to a creamy consistency.
- Let this mixture come to room temperature.
- Add besan to this few teaspoons at a time to get it thick enough so you can fill the chillies.

Prepping the Chillies:
Long Chilli Peppers - 9 deseeded
Besan/chickpea flour - 2.5 cups + 1/4 cup
Baking Soda - Pinch
Asafoetida - Pinch
Garlic Powder - 1 tsp.
Salt - To taste
Turmeric - Pinch
Oil - for Deep Frying

- Mix Besan, Baking Soda, Asafoetida, Garlic Powder, Salt, Turmeric.
- Add water little by little to get it into a thick consistency.
- In a wide plate spread the 1/4 cup of besan.
- Stuff the chillies with the potato and panner mixture.
- Coat them with the dry besan.
- Dip them in the batter and deep fry them till golden brown.

This is what the final outcome looks like. pardon the pictures. I got my new camera and I am still playing with the settings :).