MIRCHI BHAJIA ..

RECIPE:

INGR:

Long big sized gr chillies                      10

(ask for bhajia mirch as they are

seeded only at the stem & less hot)

Roasted cumin pd                                  1/4 cup

Besan (chicpea flour)                             2 cups

Ajwain ( carom seeds )                          1 tsp

Hing ( asafoetida)                                   1/4 tsp

Red chilli pd                                            1/2 tsp

Garam masala/Chaat masala                1 tsp

Baking pd                                                1/2 tsp

Salt to taste

Oil for deep frying  

Method:

1. Wash the chillies and wipe with a paper towel.
2. Make a long slit on one side of the chilli as shown and keep aside.
3. Season the roasted cumin powder with salt.
4. Stuff this cumin masala into the chilli and let them rest.
5. In a mixing bowl take besan and mix in ajwain, salt, hing, red chilli pd, garam masala & bkg pd.
6. Make a smooth & thick batter with little water (so as to coat thickly on the bhajiya; it shouldn't fall off when lifted )
7. Heat oil for deep fry in a thick pan on medium heat.
8. Dip the chillis in the batter ( take hold of the stem and twirl around in the batter; this will give a uniform coating) and lower them in the hot oil.
9. Repeat for the rest of the chillis. Fry to golden brown on all sides.
10. Serve hot with green chutney, imli chutney or ketchup.