Sunday, 13 March 2016

Date Cashew Chilli Bhajji - Bhajiya - Kaju Khajoor Marcha na Bhajiya #Indiansnack #T20worldcupIndia2016 #Holihai #Indianstreetfood

My family is not a fan of Chiili Bhajiya/Vada or pakoda, I've hardly eaten these probably maximum five times in my entire life and if you ask my husband to eat it, he will behave like he has seen ghost :D and kids would never dare to come near !!!!

I have never made chilli bhajiya by myself, while I was at my parents' mum always prepared it, and I never bothered to make in my own house because no one would eat it. Actually I myself ate Chilli Bhajiya in April 2001 in India last.

So why I am posting Chilli Bhajiya recipe today ? Few months ago my baby sister gave me  recipe of Date Cashew Chilli Bhajiya, and asked me to prepare it, but I totally forgot about it as first thing we don't do too many fry ups and second it was Chilli Bhajiya !!!

Few days ago I was preparing No bake coconut and fox nuts bars for my sunny boy, we were preparing dates for this recipe, suddenly I thought about my sister's Chilli Bhajiya recipe and thought about trying it out and convinced husband to eat it, he said he will try if they are not too spicy !

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.

Oh did I tell you that husband gobbled up couple of them, what a great achievement !!! We had ours with cold drink, not daring enough to have chilli bhajiya with hot masala chai :)

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
  • 1/2 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.

    Thank you for stopping by and reading this post ! We hope to see you again soon :)


    1. This looks absolutely divine....and such gorgeous clicks !!

    2. Delicious recipe. Thank you for sharing! I feel it is a perfect balance of sweet and spicy with the Rajasthani spicy chilli marrying the sweet Gujarati filling!

      I just wish it was easier to leave this comment :-)

    3. This is my kind of recipe Jagruti- spicy with a touch of sweet. I am going to make this for sure! Thanks for sharing!


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