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Molagai Bajji

Jalapeños - 4
Boiled & mashed potatoes - 2 medium
Turmeric powder - a pinch (optional)
Chickpea flour (Besan) - 1 1/2 cups (300 grams)
Rice Flour - 1/2 cup (100 grams)
Red chili powder - 1/2 tsp (optional)
Salt - 1/2 tsp or more (taste & adjust)
Asafoetida / Hing - a pinch (optional)
Baking Soda - 1/4  tsp (optional)
Water - 300 ml (as required)
Vegetable Oil, for deep frying

Heat oil.
1. Cut the top of the peppers out. Slice them through the middle and remove all the seeds inside (this reduces the spiciness). Don't cut them completely. Cut upto three fourth of the length of the jalapeno.
2. In a mixing pbowl, add chickpea flour (besan), rice flour, salt, asafoetida, red chili powder, baking soda & mix well
3. Add enough water to make it into a thick, yet liquid-y batter. Keep aside.
4. Mix boiled & mashed potatoes with a pinch of salt ad turmeric powder. (you could also use other spices but keep in mind that it shouldn't overpower the jalapeno's taste)
5. Slowly, without breaking the chili, stuff as much as potato you can into the chilli.
6. Dip the chili completely in the batter
7. Deep fry in hot oil on both the sides until golden brown. (Once the fritters are in the oil, reduce the flame to medium so as to not burn the fritters. Fry on both sides for around 2 minutes)
8. Slice and serve with ketchup! :)