Stuffed Banana Peppers Recipe – Authentic Indian Potato Bajji

Last Updated on 4 months by Neha Deshmukh

Stuffed Banana Peppers Recipe – Authentic Indian Potato Bajji

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Stuffed Banana Peppers, or as we call them, Potato Bajji! These aren’t your average fritters; they’re bursting with flavor, a little bit spicy, and seriously addictive. I first made these when I was trying to impress my in-laws, and let’s just say they were a hit! They’re perfect for a rainy afternoon snack, a festive gathering, or just when you’re craving something a little special.

Why You’ll Love This Recipe

These stuffed banana peppers are a delightful blend of textures and tastes. You get the slight heat from the peppers, the soft, spiced potato filling, and the crispy, golden-brown batter. It’s a truly satisfying treat! Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. They’re a wonderful way to introduce yourself to the vibrant flavors of Indian street food.

Ingredients

Here’s what you’ll need to make these delicious Potato Bajji:

• 10 banana peppers/green chillis
• 1 cup mashed potato (about 2 medium potatoes)
• 2 tbsp chopped fresh coriander leaves
• 1 medium chopped onion
• 1 tsp grated ginger
• 1.5 tsp chaat masala
• 1 cup gram flour (besan)
• 0.25 cup rice flour
• 1 pinch cooking soda
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Banana Peppers/Green Chillis: These are the stars of the show! You can adjust the quantity depending on your spice preference. I like to use banana peppers as they have a milder heat, but you can use green chillis if you like it spicier. Look for firm, bright green peppers.
• Besan (Gram Flour): This is a staple in Indian cooking and gives the batter its lovely texture and flavor. It’s made from ground chickpeas and you can usually find it in Indian grocery stores or online.
• Chaat Masala: Oh, chaat masala! This is the spice blend that takes these bajjis to the next level. It’s a tangy, savory, and slightly sweet spice mix that’s used on all sorts of Indian snacks. Every brand has a slightly different flavor, so feel free to experiment to find your favorite! It’s a regional spice blend, originating from North India, and adds a unique zing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat those banana peppers dry. Then, carefully make lengthwise slits in each pepper, keeping the stems intact. This is where the magic happens!
2. Gently remove the seeds from inside the peppers using a small knife or a spoon. Be careful not to break the peppers.
3. Now for the filling! In a bowl, combine the mashed potato, chopped coriander, chopped onion, grated ginger, chaat masala, and garam masala. Mix everything well until it’s nicely combined.
4. Time to make the batter. In a separate bowl, whisk together the gram flour, rice flour, cooking soda, salt, and water. You want a batter that’s similar to pancake batter – not too thick, not too thin.
5. Generously stuff each pepper with the potato mixture. Don’t be shy! Pack it in there.
6. Heat up some oil for deep frying. It should be hot enough that a tiny drop of batter sizzles immediately.
7. Dip each stuffed pepper into the batter, making sure it’s fully coated.
8. Carefully fry 2-3 bajjis at a time until they’re golden brown and crispy, turning them occasionally to ensure even cooking.
9. Remove the bajjis from the oil and drain them on paper towels.
10. Serve hot with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy bajjis.
• Make sure the oil is hot enough before adding the bajjis.
• For extra crispy bajjis, add a tablespoon of rice flour to the batter.
• If the batter is too thick, add a little more water, one tablespoon at a time.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of green chillis or add a pinch of cayenne pepper to the filling for a spicier kick. My friend, Priya, loves to add a finely chopped Serrano pepper! For a milder version, remove the seeds and membranes from the peppers completely.
• Gluten-Free Adaptation: If you’re gluten-free, you can substitute the rice flour with a gluten-free flour blend. Buckwheat flour works really well too!
• Festival Adaptations: These are fantastic for Diwali or any festive occasion. You can make a big batch and serve them as part of a larger spread. They also make a great snack for game night!

Serving Suggestions

These Stuffed Banana Peppers are best served hot and fresh! They pair perfectly with:

• Mint-Coriander Chutney (a classic!)
• Tamarind Chutney (for a sweet and tangy contrast)
• A side of sliced onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh as the batter will lose its crispness over time. You can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What type of peppers are best for this recipe? Banana peppers are great for a milder flavor, but you can use green chillis if you prefer more heat.
• Can I make the stuffing ahead of time? Absolutely! You can prepare the potato filling a day in advance and store it in the refrigerator.
• How do I adjust the spice level? Use more or fewer green chillis, or add a pinch of cayenne pepper.
• What is the best chutney to serve with these bajjis? Mint-Coriander Chutney is a classic pairing, but Tamarind Chutney is also delicious.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

Enjoy making these delicious Stuffed Banana Peppers! I hope they bring as much joy to your table as they do to mine. Let me know in the comments how they turn out!