Grind 2 tbsp of Roasted Chana Dal into fine powder.
Wash 1 large bowl of Puffed Rice in water and soak for about 2 minutes. Squeeze away the water by taking a handful of soaked puffed rice each time. Once you have all the water removed, add the fried gram dal powder and Salt to taste. Mix well and keep aside.
Heat 2-3 tbsp of Oil in a pan, and splutter 1 tsp of Mustard Seeds, few Curry Leaves, a pinch of Turmeric Powder. Add and saute 2 sliced Onion, 5-6 slit Green Chilies till golden brown. Add 2 Tomatoes, finely chopped and cook till soft. Add the puffed rice and mix well. Sprinkle 1 tbsp of Lemon Juice and chopped Coriander Leaves before serving hot.
Wash 10 Bajji Green Chilies, make a slit on one side making sure that the stalk is intact. Scoop out the seeds using a knife and keep aside.
In bowl, mix 2 tsp of Carom Seeds Powder / Cumin Powder and Salt to taste. Stuff this mixture inside the slit green chilies.
Mix the 1 cup of Besan / Gram Flour with Salt to taste, ¼ tsp of Baking Soda and Water as needed making a thick batter.
Heat oil in a Kadai, dip the chilies one by one in the batter and deep-fry them. Remove them on to a kitchen towel and serve hot.
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