What’s monsoon season without Bajjis and Bondas? I can finish them in batches, good for the soul and not so good for the waistline.
For me, rainy weather + good book + Hot bajjis = Happiness. As far as bajjis go, I like them all but my favorite is chilli bajjis.
I make them just like the ones you’ll find in any regular bajji shop – street side or in small hotels, but the onion topping included here gives it its own unique mouthwatering flavor.
Ingredients
5-8 Green chillies big bajji variety.
One or two medium sized finely chopped onions.
Chaat masala 1 lemon.
Oil for frying.
For the bajji batter-
Two cups of besan/Gram flour.
1 tsp chilli powder. 1 tsp Turmeric powder.
A pinch of sodium bicarbonate.
One or two cups water.
Salt to taste. You may also use any of the readymade bajji/bonda mixes available in most supermarkets.
METHOD
Mix the chopped onions, chaat masala with lime and salt and keep aside.
Mix all the ingredients of the bajji batter along with water to make a fine paste. Ideally, you need to add water little by little to ensure that the batter does not become too watery or remain too thick.
Slit the green chillies in half (this means you get two bajjis for each chilli). Heat the oil for frying.
Dip the green chillies in the batter and fry in the oil. Ensure that the bajji is well coated with the batter.
Fry till golden brown.
Once they are all done, take them out and arrange them on a flat plate. You may want to drain the excess oil on to a paper towel.
Wait for them to become warm. Then using a knife, slit the prepared chilli bajjis.
Stuff each of the bajjis with the chopped onion mixture.
You may even add finely chopped coriander leaves to the mixture if desired.
Serve immediately as the lime and onions may make the bajjis soggy and they may lose their fresh, crispy taste.
