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Chilli bhajiya Recipe

Recipe By Suvarna Purohit

#AR This is tasty in monsoon...

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Chilli bhajiya
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Ingredients for Chilli bhajiya Recipe

  • 1 grams Green chilly
  • 1 cup Gram flour
  • 3 grams Boiled Potatoes
  • 1 tbsp Green coriander
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp Coriander powder
  • 1 tsp Ginger paste
  • 1 g Green chilly
  • 1 tsp Garam masala
  • 1 tsp Mango powder
  • 1 tsp Carom seeds
  • 1 g Baking soda
  • 1 tsp Salt
  • 1 Kg Oil

Directions: Chilli Bhajiya Recipe

  • STEP 1.Take gram flour in a big mixing bowl and add water to it in small portions. Prepare a thick batter same as required for making pakoras. Now to it add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix everything really well. Cover and keep the batter aside for 10 to 15 minutes.
  • STEP 2.Peel the boiled potatoes and mash them finely.
  • STEP 3.Heat a pan over flame. To it then add 2 tsp oil. When the oil is rightly hot, splutter cumin seeds first. After the seeds crackle, add turmeric powder, coriander powder, finely chopped green chilly, ginger paste and saute the spices. Now add mashed potatoes, salt, red chilly powder, mango powder and garam masala. Mix well and saute the potatoes. After roasting the potatoes for 2 minutes, add some coriander to it and turn off the flame.
  • STEP 4.Stuffing is now done and ready, transfer it to any plate or bowl.
  • STEP 5.Rinse and dry the chilies. Take one chilly and slit it in a way keeping it joined at the other side. Likewise slit all the chilies. Stuff these chilies with the prepared filling. For this, take chilly in your hands, open it up and stuff some filling to it using a spoon. Press nicely and similarly stuff all the chilies.Batter is ready as well. Add baking soda to it and mix well. Heat enough oil in a wok to deep fry the chilies.
  • STEP 6.Coat the chilies with prepared batter and drop it in hot oil. Drop 2 to 3 chilies or as many as possible and deep fry until they get golden brown from all sides. Drain out the fried pakoras over kitchen paper towels to remove excess oil.
  • STEP 7.Super lip smacking and delicious piping hot chilly vadas are ready. Serve them steaming hot with tomato sauce, chutney or any other dip or chutney as desired and relish eating
Nutrition
value
9469
calories per serving
1012 g Fat36 g Protein94 g Carbs21 g FiberOther

Current Totals

  • Fat
    1012g
  • Protein
    36g
  • Carbs
    94g
  • Fiber
    21g

MacroNutrients

  • Carbs
    94g
  • Protein
    36g
  • Fiber
    21g

Fats

  • Fat
    1012g

Vitamins & Minerals

  • Calcium
    154mg
  • Iron
    12mg
  • Vitamin A
    763mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    670mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    160mg
  • Copper
    2mcg
  • Magnesium
    302mg
  • Manganese
    3mg
  • Phosphorus
    533mg
  • Selenium
    14mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Suvarna Purohit