Chilli bajji & Onion and tomato chutney 1

Chilli bajji

Ingredients

Batter mixture

• Besan – 1 cup
• Rice flour – 2 tbsp
• Salt – as per taste
• Soda – 1/4 tsp
• Chilli powder – 1/2 tsp
• Orange Colour (optional) – a pinch
• Water – 170 to 180 ml
Stuffing

• Jeera powder (cumin powder) – 1 tbsp
• Tamarind paste concentrate – 1/2 tsp
• Water – 1 tsp
• Salt – as per taste
Onion and tomato chutney

• Urad dal – 2 tsp
• Curry leaves – 10
• Mint – 1/3 cup
• Onion (medium) – 1
• Tomato – 100 gms
• Salt – as per taste
• Tamarind – 1/2 tsp
• Water – 1/3 cup

Method

• In a medium bowl, combine all the batter mixture, the besan, baking soda (bicarbonate of soda), orange or saffron colour, salt and rice flour. Add enough water to make a paste. Add a little more water to make a thick but flowing batter.
  
• Cut the chillies into half length-wise. Remove some of the seeds if want to reduce the heat.
• Put the tamarind paste, salt and cumin powder in a bowl, add just a few drops of water and mix well. Take just a little paste and apply (brush it) in-between the slits of the chilli.
   
• Heat oil in a deep frying pan. To check if the oil is hot enough, put a drop of the batter into the oil. The batter should rise to the top quickly.
• Dip the chilli bajji in the batter, making sure it’s coated on all sides, and gently drop it into the oil. Turn the chilli bajjis in between. Fry until golden brown. Repeat with the remaining chilli bajjis.
   
• I made the bajjis with onion and potato also with the same batter.
• Serve the chilli bajjis hot with onion and tomato chutney.
  Onion and tomato chutney

• Take a small kadai or vessel, add oil, when hot, add urad dal, onion and curry leaves sauté for 2min, add remaining ingredients(except tamarind and water) and cook till tomatoes are soft, allow to cool.
  
• Add all the cooked ingredients in a mixer, with tamarind and water, salt and grind it to a smooth paste.
• Transfer to a bowl and serve with hot chilli bajjis.
 

Notes

• The batter should neither be  very thick nor thin, should the consistency be such that chilli should be coated well.
• Can use ordinary chillies also or any chilli you like.
• Can use any vegetables to make bajjis with the same batter.