Mirchi Dhokla

Our local market today had a deluge of Bajji chillies with nearly every fourth vendor selling them! Fresh, crisp and firm! Really tempting to make Pakodas | Fritters. But then instead of deep fried snacks, Amma came up with a new and healthier twist to make a steamed version!

Since the filling that we incorporated is similar to Dhokla mix, we named them Mirchi Dhokla!

INGREDIENTS

4 Bajji Mirchi
1 tsp Oil
For Filling
3 tblsp Besan | Chick Pea Flour
2 tblsp Dahi | Curd
1 Green Chilli, finely chopped
1 Fresh Red Chilli, finely chopped
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblsp Fresh Pudina | Mint Leaves, finely chopped
1/4 tsp Haldi | Turmeric Powder
1/2 tsp Dhania | Coriander Powder
1/2 tsp Saunf | Fennel Powder
1/4 tsp Fruit Salt
To taste Salt
For Garnish
1 tsp White Til | Sesame Seeds. dry roasted

METHOD

• Wash chillies and dry them. Make a slit across from the stem to the tip. Gently scoop out all the seeds and clean up the inside. Brush the outer surface of the chillies with oil. Direct roast on flame till they become soft. Keep aside.
• In a mixing bowl gently blend in all the ingredients mentioned for filling to a thick batter. The consistency should be such that the batter on dropping would not spread.
• Stuff the filling gently inside the chillies.
• Place the stuffed chillies inside a steamer and steam for 10 minutes. Check with toothpick to see if the mixture is cooked else steam for another 2 minutes.

• Garnish by sprinkling some roasted til on top.
• Serve hot with Tomato Sauce and Fresh Coriander Mint Chutney.

We enjoyed these lovely Mirch Dhoklas along with garma garam Masala Chai as our evening snack!

We have used:

1. ENO Fruit Salt - Regular

2. Borges Olive Oil - Light

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.