Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 5- 6 members

Description

Masala potatoes stuffed mirchi wada bajji . One afternoon , woke up from a deep sleep hearing a loud thunder and was surprised to see it was raining .seeing the rains didn’t have the heart to go to bed again . After a long , cruel summer you just cant wait to welcome the monsoons . Admiring the first showers  of that season , my tongue craved for some milagai / mirchhi bajji ,potato bonda and ulunthu wada which are a match made in monsoon heaven .  But my laziness was not letting me get into the kitchen . Finally just pushed the lazy bugger out of me and walked straight into the kitchen . Started of prepping  for all the mentioned snakes but my pantry didn’t have chick pea flour , could not sent some one to buy it because it was raining heavily . Having no other option ( as i wanted to eat these feel good favourites with the magic of rain) I just made up my mind to stuff the mirchi’s with the potato filling and dip them with the ulunthu wada batter . I had my doubts if the batter would stick to the glossy mirchi skin so I steamed the potato stuffed mirchi’s for 5 minutes and then dipped in the ulunthu wada batter and deep fried them .As these treats were getting deep fried in hot oil , the rains were slowing down and I was like uff  , my laziness took away so much time … Or else I should have enjoyed these fried treats seeing the rains .   The mirchi wada bajji were perfect in shape , colour , crispness and taste . The beauty of these classics is that they never fail to please and tweaking the tired and true is exciting too .  Took it out to my foyer , sitting on the floor with these hot treats and a cup of hot masala ginger tea , admiring the wet floor and the plants in my garden all washed and fresh after the showers with the smell of mud  sinking into me but incomplete with out the rains .after a few bites of these wickedly cleaver treat that hits the right spot  and gulps of tea … It started raining again … A very happy me as whats more reassuring than these comfort fare ,  fried treats and a hot cup of masala chai when it’s  pouring .

Stuffing ingredients

To prepare the Stuffing

1. Pressure cook the potatoes, till soft. Peel the skin & mash the potatoes finely in a bowl.
2. Add fresh coriander leaves, red chilly powder , turmeric powder , grated ginger , salt and lime juice .
3. Mix it well & keep aside.Spicy stuffing is ready..!

Ingredients for Wada batter

Method for vadais

1. Wash and soak urad dal for 1.5 hours. Strain the water.
2. Grind urad dal to a smooth paste in a grinder by sprinkling water little by little. It took 15 minutes to grind 1 cup of urad dal.
3. Use very very little water. Grind it till urad dal turns soft and fluffy.
4. Add salt and rice flour to the urad dal mixture and mix well to a  thick bajji batter consistency and keep aside .

Other ingredients

How to proceed

1. Wash and dry the green mirchi / bajji milagai. Take a mirchi , make a slit lengthwise in the middle, keeping the ends intact.
2. Scoop out the seeds with a knife or spoon leaving the insides clean for the stuffing.Now stuff the mirchi ‘s with the potato mixture.
3. Fill in the gap of each mirchi with the potato stuffing and keep them on a greased steaming plate and steam for 5 minutes for the mirchi skin to soften . ( I used my idli steamer ) cool completely .
4. Heat oil to deep fry . Dip the stuffed mirchi’s one by one into the wada batter coating them well on all sides and drop them gently into hot oil.
5. Deep fry until golden, turning constantly.Deep fry 2-3 wadas at a time.
6. Drain and remove them on absorbent paper. Serve hot with coconut green chilly chutney or tomato sauce and a cup of hot masala ginger tea .