Ingredients
- 1/2 cup besan / chickpea flour / garbanzo flour
- 1/3 tsp chilli powder
- oil for deep fry
- 8 green bhajji chillies
- pinch of cooking soda
- salt to taste
Wash the chilli,pat them dry with kitchen towel.If you feel the chilli are likely to be spicy, slit them and deseed them.If the chilli are big cut them into two.
Mix all the ingredients except the green chillies with water into a semi-thick paste and keep aside
Heat oil in a pan, dip each chilli in the batter and slowly slide it into the oil.
Deep fry in medium flame till you get a nice golden crust .Put them in a plate with a paper towel that will absorb all the extra oil
Slit each chilli and stuff with chopped onion,and sprinkle some cooking soda and salt.Before serving squeeze a little lemon on each mirchi bhajji, when soda reacts with lemon it will give a sizzling effect and serve immediately
Note:
Normally batter will not stick to the chilli so while it is getting fried remove in half cooked state and redip in batter and again deep fry.This will give a nice shape to the chilli bhajji.
Oil should not be too hot while frying as it will become too crusty on the outside and will be uncooked inside.
