The first thing which comes to mind on a rainy day is a cup of tea and some hot bajji’s. And of course you can pretty much get it at any roadside shop. Batter consistency is very important for making nice crispy bajji’s. The South Indian versions don’t have anything stuffed inside the chilli.
We also make this with raw banana, onion, spinach or potato. For making varieties the batter recipe is same just thin slice the different veggies.
- Long Green Chili Peppers – 5-6 nos
- Gram Flour/ Kadal Mavu – 1 cup
- Rice Flour – ¼ cup
- Red Chili Powder – 1-2 tsp
- Asafoetida – ¼ tsp
- Baking Salt – ⅛ tsp
- Salt – to taste
- Water – around ½ cup or less
- Oil – 2 cups
- Slit the chilies in to two pieces, I used mild hot variety, if you are using very hot variety remove the seeds.
- Sieve the gram flour and rice flour in to a wide open vessel.
- Add asafoetida, red chili powder, baking salt, salt and mix with water without any lumps.
- The consistency should be medium thick that when chilli is dipped the batter should stick to it.
- Heat Oil in a wide open pan until it’s medium high hot.
- Dip the chilli in the batter and deep fry it in oil until it’s cooked evenly brown on both sides for 5-10 min max.
- When it’s done the bubbles will settle down.
- Sprinkle some chat masala over it for restaurant touch and serve it with coconut chutney