Date Cashew Chilli Bhajji - Bhajiya - Kaju Khajoor Marcha na Bhajiya

Date Cashew Chilli Bhajiya turned out scrumptious and super delicious. Besan covered deep fried very mild chillies stuffed with super yummy filling of sweet and juicy dates, cashew and various spices and masala. The highlight of dish is delectable and tantalising stuffing, sweet, spicy and little tangy which blends so well with hotness of the chillies and gives these Bhajiya a unique taste.

These Bhajiya or Pakoda makes a magnificent tea time snack or one of the farsan for Gujarati thali. Stuffing can be made in advance and you can stuff chillies in advance too, just fry once guest arrives. These Bhajiya can be a great snack for those who are watching T20World cup or it can be superb treat for a Festival of Holi for your friends and family 🙂

On festival of Holi , in Gujrat, people eat Date ( Khajoor ), and this dish can be a perfect recipe for Holi.

You will need :-

• 6 very mild long green chillies
• 10-12 tbsp. besan
• 3 tbsp. rice flour
• Pinch soda BiCo
• Pinch hing
• Salt to taste
• 1 tsp. red chilli powder
• Pinch turmeric powder
• ½ tsp. carom seeds ( Ajwain )
• 1 tbsp. ground cumin and coriander
• Water as needed
• Oil for deep frying

You will need :- Filling

• 8-10 pitted  medjool dates or any
• 4 tbsp. cashew nuts finely chopped
• 1 tbsp. sesame seeds
• 1 tbsp. desiccated coconut
• Salt to taste
• 1 tbsp. red chilli powder
• 1 tsp. amchoor powder or lemon juice
• 1 tsp. cumin, coriander , fennel seeds lightly crushed

Method :-
Wash and dry chillies with kitchen towel.
Slit them length wise on single side using knife by keeping ends intact.
Leave it aside.
Place dates in M/W bowl and cook for one minute.
Remove, mash dates with the spoon and add all the other ingredients and mix well.
Now take one chilli and fill one tbsp. date stuffing mixture.
Stuff all the chillies with the same process.
To make batter place besan , rice flour, red chilli powder, ajwain, salt, hing and ground cumin coriander.
Add water and whisk until you get smooth and thick consistency batter like pancake.
Batter should be lump free.
Heat oil in a frying pan or kadai.
Once oil is heat properly , add soda bico in batter, and pour couple of spoon hot oil, mix well.
Dip stuffed chillies in batter, coat chillies properly and carefully drop into hot oil.
You can deep fry maximum 3-4 chillies in one batch.
Keep heat on medium and fry until they turn light brown and crispy.
Remove using slotted spoon and repeat same process with remaining stuffed chillies.
Serve hot with mint and coriander chutney, cold drink or tea or coffee.

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