Name: Chilli Bhajia
Yield: Serves 3–6
Cuisine: India
Ingredients: 6 long, large green chillies or long peppers (must have thick skins); 2 tsp sesame seeds; ½ lb flat gathias (cooked Gujarati snacks made of gram flour). These are soft, unlike the noodle-shaped, crispier gathias described earlier. Both can be found in vegetarian snack houses or Indian grocery stores.; ½ tsp chilli powder; 1 tsp crushed garlic; A little salt, not too much as the gathias are salted already; 4–5 tbsp cold water; ¾ tsp sugar or a little jaggery; Sunflower oil to deep-fry bhajias; A pinch of bicarbonate of soda; ¾ cup gram flour; 1 tbsp fresh lime juice; 1 tbsp sunflower oil; Salt, chilli and a little lemon juice

Preparation info

Serves
3–6

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

6 long, large green chillies or long peppers (must have thick skins)

Method

Half slit open the chillies with the top still holding on firmly.
Gently scrape out the seeds, as many as you can.
Pound together or process the stuffing ingredients until they bind and feel like soft marzipan.
Stuff the mixture into the open chillies and press them back together.
In a small bowl, mix the gram flour with the seasoning

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Chilli Bhajia

Ingredients

Method

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