ALOO - 2 BOILED
firstly, in a large bowl take 2 potato, 2 chilli and ½ tsp ginger paste
AAMCHUR - HALF TSP
add ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp aamchur, ½ tsp chaat masala, ½ tsp cumin powder, 2 tbsp coriander and ½ tsp salt.
ALOO STUFFING - READY
mix well making sure all the spices are well combined. aloo stuffing is ready. keep aside.
further, take small capsicum and remove the seeds from it
STUFF ALOO MASALA
stuff in aloo stuffing into capsicum. keep aside
BESAN - 2 CUP
to prepare the besan batter, in a bowl take 2 cup besan and 2 tbsp rice flour.
AJWAIN - 1/4 TSP
add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt
mix well making sure everything is well combined
WATER - 1 CUP
further, add water as required and mix well.
mix well forming a smooth thick batter
now dip the stuffed capsicum into besan batter and dip completely
DEEP FRY - HOT OIL
deep fry in hot oil, keeping the flame on medium
stir occasionally, and fry uniformly until the bajji turns golden brown
drain off over kitchen paper to remove excess oil.
READY TO EAT
now cut the aloo capsicum bajji into half. top with chopped onions and crispy sev