ALOO - 2 BOILED

firstly, in a large bowl take 2 potato, 2 chilli and ½ tsp ginger paste

1

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.

2

ALOO STUFFING - READY

mix well making sure all the spices are well combined. aloo stuffing is ready. keep aside.

3

REMOVE SEEDS

further, take small capsicum and remove the seeds from it

4

STUFF ALOO MASALA

stuff in aloo stuffing into capsicum. keep aside

5

 BESAN - 2 CUP

to prepare the besan batter, in a bowl take 2 cup besan and 2 tbsp rice flour.

6

AJWAIN - 1/4 TSP

add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt

7

MIX WELL

mix well making sure everything is well combined

8

WATER - 1 CUP

further, add water as required and mix well.

9

SMOOTH CONSISTENCY

mix well forming a smooth thick batter

10

STUFFED CAPSICUM

now dip the stuffed capsicum into besan batter and dip completely

11

DEEP FRY - HOT OIL

deep fry in hot oil, keeping the flame on medium

12

FRY UNIFORMLY

stir occasionally, and fry uniformly until the bajji turns golden brown

13

DRAIN OFF

drain off over kitchen paper to remove excess oil.

14

READY TO EAT

now cut the aloo capsicum bajji into half. top with chopped onions and crispy sev

15