Soya Mirchi Bajji.

For those who would like to increase intake of soya in their daily food, should try these bajji.

Preparation : 10 Mins

Cooking : 20 Mins

Ingredients :

Boiled Soya chunks : 1/2 cup

Bajji Mirchi : 4

Diced onions : 1 tbspn

Jeera : 1/4th tbspn

Mustard Seeds : 1/4th tbspn

Red chilly powder : As per your taste

Salt : As per your taste
Besan : 1 cup

Soda water : Enough to prepare thick besan batter

Coriander powder : 1/2 tspn

Jeera Powder : 1/2 tspn

Oil : Enough for deep frying and stir fry.

Coriander leavers : few chopped

Turmeric powder : 1/4th spn

Aamchur : 1/2 tspn

Method :

• Take a pan on medium flame, add 2 tbspn of oil. Add jeera and mustard seeds. Let it splutter.
• Now add onions, add salt and let it cook until they are pale. Now add turmeric and saute
• Now add boiled soya chunks, red chili powder, coriander powder and jeera powder. Saute and add 1/4 cup of water and close the lid. Turn the flame to low.
• Let soya chunks infuse with masala.
• After 2 to 3 minutes, remove the lid and check if soya chunks are infused with all the spices.
• If there is still water left in the pan, remove the lid and let it cook for few more minutes.
• Once water is evaporated. take the pan off the heat, add coriander leaves, saute and let it cool down to room temperature.
• Now Slit bujji mirchi vertically and scoop out the seeds. 
• Take a bowl, add besan, salt, red chilly powder, aamchur, jeera powder, coriander powder and mix well
• Add soda water to make thick paste.
• Let it rest for few minutes.
• Take a steel kadai (Works best for deep frying bajji and puri) pour oil just enough for deep frying and place it on medium flame.
• Now stuff bajji mirchi with soya curry. Make sure you dont over stuff it.
• Now dip bajji mirchi in besan. Thickness of besan depends on besan batter.
• Once mirchi is completely coated with besan, deep fry it in oil.
• Serve them immediately with chutney or sauce or ketchup.