Potato stuffed Mirchi Bhajji

Ingredients:

1. Long Bhajji green chillies (non spicy) - 4 nos
2. Tamarind pulp - 1 tsp
3. Besan - 1 cup
4. Rice flour - 2 tbsp
5. Red chilli pd - 1/2 tsp
6. Haldi pd - 1/2 tsp
7. Ajwain - 1/2 tsp
8. Salt - as per taste
9. Water - as required
10. Oil - for deep frying

For the stuffing:

1. Potatoes - 2 boiled and smashed
2. Red chilli pd - 1/2 tsp
3. Jeera pd - 1/2 tsp
4. Coriander pd - 1/2 tsp
5. Coriander leaves - 1 tsp chopped
6. Salt - as per taste

Method:

• Wash green chillies, pat dry and keeping the top intact give a slit in the middle without breaking them in to halves remove seeds with the help of spoon or fingers.
• Apply little salt and rub tamarind pulp to the chillies and keep aside for 10-15 mins.
• In a bowl, take smashed potatoes, add red chilli pd, jeera pd, coriander pd,coriander leaves and little salt.Mix nicely and keep aside.
• Stuff each chillies with the above potato mixture. With the help of your fingers push the stuffing and seal the chillies tightly and keep aside.
• For the batter in a bowl take besan, rice flour,add red chilli pd, haldi pd, ajwain and little salt, mix it.Add water little by little and make a thick batter. To check insert your finger and see if the batter is coated well without dropping.
• Heat oil in a kadai.
• Take one stuffed chilli and dip into the batter, make sure that batter is coated evenly.
• Gently slide each chilli into hot oil and fry till golden brown in colour.
• Remove and drain excess oil on a napkin.
• Serve hot with tomato ketchup or chutney.