Back to 4 servings Chillies 8 large bajji green chillies, mild, plump and thin-skinned, stems intact; about 200 g Stuffing 1 teaspoon cumin powder 0.5 teaspoon salt, for stuffing 1 tablespoon lemon juice, or tamarind pulp Batter 1 cup gram flour (besan), fresh, not stale 0.25 cup rice flour, or corn flour, for crispness 0.25 teaspoon red chilli powder, optional 0.25 teaspoon turmeric powder 0.5 teaspoon carom seeds (ajwain), lightly crushed 1 pinch asafoetida (hing) 1 pinch baking soda 0.75 cup water, added gradually; add more as needed for a thick batter 1 tablespoon hot oil, stirred into the batter Topping 1 medium onion, finely chopped 2 tablespoons cilantro, finely chopped 0.25 teaspoon chaat masala, optional
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1 Step 1: Rinse the chillies and pat dry. Slit each one lengthwise on one side, keeping the stem attached. Remove the seeds and white pith for a milder bajji, or leave some in for more heat.2 Step 2: Mix the cumin powder, salt and lemon juice into a smooth paste. Stuff each chilli with a little of this paste and set aside.3 Step 3: Whisk the gram flour, rice flour, chilli powder, turmeric, carom seeds, asafoetida and baking soda in a bowl. Add the water gradually, whisking to a thick, lump-free batter that clings to a spoon. Stir in the tablespoon of hot oil.4 Step 4: Heat oil for deep frying over medium heat to about 350-375°F (175-190°C). Test with a drop of batter: it should sizzle and rise to the top without browning at once.5 Step 5: Hold each stuffed chilli by its stem, dip it in the batter and coat it fully. Slide 3 or 4 at a time into the oil and fry, turning, until golden and crisp, about 2 to 3 minutes per batch. Do not crowd the pan.6 Step 6: Drain the bajjis on a rack or kitchen paper. If you want extra crispness, refry them all briefly in medium-hot oil.7 Step 7: While the bajjis are still warm, slit each one open from the side and fill with the chopped onion and coriander. Sprinkle with chaat masala if using, squeeze over a little lemon juice, and serve hot.getsaucepan.com/r/e6ed58fd-5660-59d3-9cf3-c54191696ab9
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