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• Chilli bhaji is loved by everyone.
• The fun of eating bhaji in the rainy season is something different.
• You can make crispy chili bhaji at home this monsoon season.

Hot tea accompanied by crispy chilli bhaji tastes a little different on rainy days. Crispy on the outside and soft on the inside, these bhajis are a must-have evening snack in many homes in Maharashtra. This recipe made with large green chillies is spicy but the right spices keep the flavor balanced. Chilli bhaji made in the traditional way is a great choice for festivals, parties or even surprise guests. These bhajis taste even better with green chutney, sweet-spicy tamarind chutney or tomato sauce. Come on then RecipeLet’s know the ingredients required for the recipe today.

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Material

• 8 to 10 large green chillies
• 2 cups gram flour
• 2 tablespoons of rice flour
• 1 tsp red chillies
• ½ tsp turmeric
• 1 tsp coriander-cumin powder
• ½ teaspoon of eggs
• A pinch of asafoetida
• Salt to taste
• Pinch of baking soda (optional)
• Water as needed
• Oil for frying

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action

• Rinse and dry the chilies. Cut each pepper vertically on one side. Remove the inner seeds a little if desired.
• In a bowl add gram flour, rice flour, red chillies, turmeric, coriander-cumin powder, ova, hing, salt and baking soda. Make a thick dough without lumps by adding water little by little.
• Put enough oil in a pan to heat. Let the oil come to a suitable temperature over medium heat.
• Dip each chilli completely in the gram flour taking care to get an even coating on all sides.
• Slowly drop the chillies into the hot oil. Fry on medium flame until golden and crispy on all sides.
• Drain the fried bhaji on a tissue paper, this will absorb the excess oil and make the bhaji tastier.
• Serve hot with chili bhaji green chutney, tamarind chutney or tomato sauce.