Broccoli Stuffed Mini Pepper Bajji / Broccoli Stuffed Capsicum Bajji

Today's post is a yummy, tempting and all time favorite stuffed bajji - Broccoli Stuffed Mini Pepper Bajji. For May month's Shh secretly Cooking Challenge, an interesting event by Priya in which every month the group members were paired with a partner and the partners exchange 2 ingredients secretly and should try a recipe with those two or at least one ingredient from it. My may month's partner was Viji of Virunthu Unna Vaanga. She gave me Broccoli and Pepper/Capsicum as secret ingredients and in turn i gave her corn starch and Foxtail Millet. Viji tried a wonderful and healthy cake with my ingredients and i tried this yummy Broccoli Stuffed Capsicum Bajji.
Stuffed Bajjis are my favorite, i could not resist eating the hot and spicy mirchi stuffed bajji. Mirchi Bajji and Bombay Appalam/papad is one must item that i never fail to enjoy in Exhibition. Every year we visit Exhibition mainly for this 2 snack items. I miss all those fun here.
Mirchi bajji/Pakora  available here in most of the Indian restaurants but i miss the typical Exhibition Stall's taste and flavor. I have already shared Plain Mirchi Bajji / Banana pepper Fritters but because of its spiciness my kids do not like it. So this time i used Mini colored Peppers with Broccoli Potato stuffing. They turned out so good and we enjoyed for our tea time snack. You can use any desired stuffing and any desired pepper -  banana pepper, long spicy chilli, capsicum etc.

Preparation Time : 10 minutes Cooking Time :  20 -30 minutes

Serves : 12 mini stuffed fritters.

Ingredients

1. Besan Flour     1 cup
2. Rice Flour   2 tbsp
3. Maida/All Purpose Flour    1 tsp
4. Baking Soda    a generous pinch
5. Hing     1/4 tsp
6. Cumin Seeds     1/2 tsp
7. Chilli Powder    1/4-1/2 tsp
8. Turmeric Powder    a pinch
9. Garam Masala Powder    a pinch
10. Salt    to taste
11. Oil     to Deep Fry

For Broccoli Potato Stuffing

1. Potato   2 medium(boiled and mashed)
2. Broccoli    1/2 cup (shredded)
3. Onion    2 tbsp(finely chopped)
4. Ginger    1/4 tsp(finely chopped)
5. Cumin Powder    1/2 tsp
6. Chilli Powder     1/4 tsp
7. Salt    to taste

Method

• Wash mini peppers and pat dry with paper towel and keep it in a plate.
• Then In a bowl, add shredded broccoli, mashed potato, finely chopped onion, ginger, cumin powder, chilli powder and salt to taste, then mix everything well and keep aside.

• In another bowl add all the ingredients for bajji batter and mix well, then add water little by little and make it to a smooth medium thin batter using water.
• Now take one mini pepper and make vertical slit and fill it with broccoli-potato stuffing. Stuff all the mini peppers and keep ready.

• After that heat oil in a kadai to deep fry, when it is hot, take one stuffed pepper and dip it carefully in the bajji batter and drop it in the hot oil.
• Deep fry in medium heat, rotate the bajji while frying and fry until the bajji turns mild crisp and golden brown on all sides.

• And remove the bajji using slotted spatula/ladle and drain it in paper towel.
• Repeat the same process for remaining batter and stuffed peppers.
• Serve the Broccoli stuffed bajjis hot with some ketchup or coconut chutney.

Notes:
You can also blanch the broccoli florets then drain and pulse it in a processor and use it in the recipe.
Instead of mini peppers you can also use banana pepper or any any desired pepper variety.
With the same broccoli-potato stuffing instead of bajji you can also make Bonda using the same bajji batter. Either way tastes great!
If your bajji batter is too thin then capsicum will not be coated properly and when u drop in oil it drinks more oil and soggy.
See the step wise last pic, when u dip the batter should be coated fully with capsicum, so adjust the consistency accordingly.
If the batter is too thick, then the bajji will be thick and will not turn crispy.