Give your chilli bajji a Mexican spin

Mexican Bajji

The onset of monsoon ushers in the craving for a plate of steaming hot snacks, so why not make one at home and eat it with a warm cup of tea. Here's the Mexican version of your favourite bajji.

6 banana chillies
100 gms gram flour
25 gms cornmeal
25 gms rice four
A pinch of turmeric powder
Paprika powder
Salt to taste
A pinch of hing and baking soda
For stuffing
40 gms processed cheese grated
30 gms cottage cheese grated
30 gms mashed potato
½ tsp graded ginger
1 tbsp chopped fresh coriander
100 gms chopped white onion
½ tsp chopped Serrano chili
½ tbsp roasted cumin powder
10 ml fresh lemon juice

Make a smooth and fluffy batter with mixing cornmeal, gram flour, rice flour, paprika powder, turmeric powder, hing, and salt
Add baking soda in last
It should be light in texture
Mix all the stuffing ingredients well
Slit the chillies and make them seedless
Stuff the chillies with the mixture
Dip in the batter and deep fry till it becomes golden brown
Cut it into two vertically
Sprinkle some dry mango powder, chopped onion, fresh green coriander, and some sev on top

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