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Saturday, December 4, 2010

Stuffed Capsicum Bajji(Bonda)

6 - 7 small Capsicums
2 medium size Potatoes
1/4 cup frozen Green Peas
1 Green Chilly
18-20 strands of Coriander leaves (12-15 for Masala and remaining for serving)
1/2 tsp Ginger Garlic Paste
2 - 3 tsp Chat Masala (3/4 tsp for spreading inside the Capsicum, 1/2 tsp for Masala and 1 tsp for serving)
1/2 tsp Chilly powder (1/4 tsp for Masala and 1/4 tsp for Batter)
1/4 tsp Garam Masala
1/4 tsp Coriander seed powder
1/4 tsp Cumin seed powder
1/4 tsp Mango powder / Amchoor powder
1/2 cup Bengal Gram flour
1/2 cup Rice flour
Big pinch of Asafetida powder
10-15 Cumin seeds
10-15 Carom seeds / Ajwain seeds
Pinch of Baking Soda
1 small Onion
4-5 strands of Coriander leaves
1/2 tsp Chat Masala
1/2 tsp Lemon Juice
Salt to taste

Wash the capsicums and keep them aside.

Cook the potatoes in pressure cooker by adding sufficient amount of water.(2 whistles). As soon as the pressure goes off, remove the cooked potatoes from the water and keep them aside for about 10-15 mins. Remove the outer cover of cooked potatoes and mash them as shown in the picture below. Chop the coriander leaves, green chillies into small pieces as shown in the picture below.

Put 1 tsp oil and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped coriander leaves, green chillies, frozen green peas, pinch of salt and fry them for about 3-4 mins in medium flame. Add mashed potatoes, cumin seed powder, coriander seed powder, garam masala, 3/4-1 tsp chat masala,1/4 tsp chilly powder, mango powder, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

Chop onion, 4-5 strands of coriander leaves into small pieces. Add salt, 3/4 tsp chat masala,1/2 tsp lemon juice and mix them well.

Cut the capsicums as shown in the picture below. Remove the stem and seeds from each capsicum. Apply little amount of chat masala inside each capsicum as shown in the picture below.

Take little amount of prepared masala and stuff each capsicum with masala as shown in the picture below.

Cap each stuffed capsicum with the cut capsicum pieces as shown in the picture below.

Add rice flour, bengal gram flour, asafetida, cumin seeds, carom seeds, salt, 1/4 tsp chilly powder, baking powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take each capsicum, dip it in batter and deep fry it in oil.

Remove the capsicum bajji from oil and keep it in a kitchen paper towel.

Cut the capsicum bajji into medium sized pieces, garnish with the prepared onion masala and serve hot.