Stuffing - Saute 3 tbsp of Peanuts and 2 tbsp of Sesame Seeds in a pan til golden brown. Grind to a fine paste and add Salt to taste, ½ tbsp of Tamarind Paste and mix well.
Chillies – Wash the 12 Green Chilies, drain and make slit lengthwise. Remove the seeds and fill the stuffing and keep aside.
Batter – In a bowl, mix 1 cup of Gram Flour (Besan), 2 tbsp of Rice Powder, a pinch of Baking Soda, ½ tsp and Carom Seeds (Ajwain), Salt to taste and water as required.
Bajji – Heat oil in a kadai (pan) to deep fry the stuffed Chillies. Dip the stuffed chillies in the prepared batter and then deep fry them in the hot oil. Remove and drain the chillies.
Serve hot by slitting the bajji and stuffing with onions and coriander leaves. Sprinkle lemon juice over them.
Chillies – Wash the 12 Green Chilies, drain and make slit lengthwise. Remove the seeds and fill the stuffing and keep aside.
Batter – In a bowl, mix 1 cup of Gram Flour (Besan), 2 tbsp of Rice Powder, a pinch of Baking Soda, ½ tsp and Carom Seeds (Ajwain), Salt to taste and water as required.
Bajji – Heat oil in a kadai (pan) to deep fry the stuffed Chillies. Dip the stuffed chillies in the prepared batter and then deep fry them in the hot oil. Remove and drain the chillies.
Serve hot by slitting the bajji and stuffing with onions and coriander leaves. Sprinkle lemon juice over them.
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