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Contains Onions

Contains nuts

Serves: 3 to 4 people


Bajji Mirchi -6 - 8 

Aratikay/ Raw plantain- 1 

Besan/Gram Four - 1 Cup

Rice Flour - 2 tablespoon

Red Chilli Powder - 1/2 teaspoon (optional)

Turmeric  - A pinch

Ajwain powder- 1 teaspoon (dry roast ajwain and grind with little salt)

Baking Soda - 1 teaspoon

Salt - as needed

Oil - For deep fry

Lemon Juice - For dressing

Onions - for garnishing

Roasted groundnuts - for garnishing


For Stuffing:

White Peas - 1/2 Cup (Soaked Overnight)

Tomatoes - 3 small 

Onions - 2

Green chilli - 1 

Coriander - for garnishing

Jeera/Cumin Seeds - 1 teaspoon

Garam Masala - 1 teaspoons

Red Chilli Powder - 1 teaspoon

Baking Soda - 1/2 teaspoon

Salt - as needed

Oil - for shallow fry



For stuffing:

  1. Boil the well soaked white peas in cooker for 6-7 whistles till mushy. Mash half of the boiled peas. 

  2. Heat up a 3 tablespoons oil in a pan. Add jeera, let them splutter and add finely chopped onions and green chillies.

  3. Once the onions are fried, add salt, red chilli powder and then finely chopped tomatoes.

  4. Cook till you see oil oozing at the corners of pan, then add boiled peas, coriander and garam masala. Adjust salt just enough for this stuffing. Add coriander.

  5. Switch off the stove and let this curry cool down.


For Bajji:

  1. In a wide bowl, add besan, rice flour, salt, red chilli powder and turmeric (only for good color).

  2. Slit the washed green chillies and remove the seeds (optional). If you prefer more spice, keep the seeds.

  3. Peel the raw plantain and chop into thick circles (0.5cm width).

  4. Rub the ajwain powder inside each chilli and on both sides of raw plantain.

  5. Add baking soda and beat the batter well till you see a glossy texture on the surface of batter. If soda is not mixed well, the bajjis will absorb excess oil and make the dish tasteless. So make sure to see the shine on batter.

  6. Carefully dip the green chillies into the batter and deep fry. Repeat this with raw plantain.

  7. Remove the fried bajjis from oil, set them aside. Leave the hot oil on simmer. After 3 min, increase the flame to high and deep fry all the bajjis second time for extra crunchy texture.

  8. Remove on tissue paper.


Assembling :

Now slit the bajjis in middle, fill the prepare peas masala, add raw onions, roasted groundnuts, sprinkle garam masala and lemon juice. Enjoy your piping hot stuffed bajjis on those rainy evenings.

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