Whole green mirchi bhajia stuffed with baby corn covered with mashed sweet potatoes .....
Making of this Bajia really made me so tired that I began wondering why did I ever think of making this innovative dish ...... but when i started deep frying it ..... it came out so well that half my tiredness got vanished .......... and yes you guessed it right the other half went off when i ate it ......... :) :) :)
The bajia looks like normal long green chilli stuffed bajia ..... but it is not .... I have micro-waved baby corns cut them lengthwise, covered it with boiled, mashed, spiced up sweet potatoes into the shape of Seekh kababs, then stuffed these inside the green chillies after slitting the long green chilly on one side. Then I dipped them in Bajia batter and deep fried them.
Peel off the skin and cut 500 gms of sweet potatoes into cubes. Sprinkle some water on it and microwave till well cooked. Remove, let cool a bit and then mash it a bit. Put it in a large flat bowl. Add ¼ tsp of turmeric powder, 2 tsp of red chilly powder, 1 tsp of hing powder, pinch of ajwain, ½ tsp coriander powder, ½ tsp amchur powder, ½ tsp jeera powder, ¼ tsp fennel seeds powder, salt as per taste, ½ cup of picked, washed and finely chopped coriander leaves and mix well. Mash and make the dough into a smooth ball consistency.
Wash and let drain off the excess water from 6-8 small sized baby corn. Micro wave it for 2 minutes and then cut them straight vertically into 2 lengths. Keep this ready aside. You can also boil them in little water if not using micro wave method.
In a bowl add 2 cups of sieved besan / Bengal gram flour. Add salt as per taste, 1 tsp hing powder, 1 tsp of red chilly powder and mix well. Now add in ½ cup of water and mix well. Add more water and bring to a thick paste consistency. The batter should be of thick pouring consistency. A bit thicker than the one we do for ordinary bajia. This is to ensure that the stuffing does not come off when deep frying. Keep it aside for 10-15 minutes.
Now for the stuffing part. Take a large handful of the mashed sweet potato mixture and give it an oblong shape almost the length of the baby corn. Flatten it a bit and keep the cut baby corn in the center and cover up the corn now on all sides with the stuffing giving it the shape similar to sheekh kabab. Prepare all the corns in similar way and keep it in the fridge for 10 minutes. Meanwhile give a slit to the long green chilly on one side only, taking care as to not break it. Gently remove the seeds within with your fingers. Now stuff the prepared corn-sweet potato into the green chilies gently. The chilies should at no point break open. Press it back into original shape and keep ready. Prepare all chilies similarly.
Heat plenty of oil in a deep thick bottomed kadai for deep frying. Bring the oil to smoking point. Now lower the heat to medium and wait for 5 minutes before you start frying. Add a drop of besan batter into the oil, if it takes a second to bounce back it is ready. But if it gets burnt and comes up immediately, you need to wait for another 2 minutes for the right heat for frying.
Dip the prepared / stuffed chilies into the besan batter, evenly coating it on all sides and gently drop one by one slowly into the hot oil. Wait for a few minutes before you stir them to get fried evenly. Let it fry on medium heat till evenly done and crispy on all sides. Remove them on an absorbent paper for the excess oil to drain off. Serve hot with ketchup / chutney.