Step 1

Rinse the large green chillies or 8 to 9 bajji mirchi very well in water. Then wipe dry each green chilli and keep aside.

Step 2

With a small knife or a paring knife, slit one side of the green chilli. Do keep the stems on the green chillies.

Step 3

Now with the handle of a small spoon, remove the seeds and pith of the green chillies.

Step 4

In a small bowl take the cumin powder. Add 1 teaspoon salt or add as per taste.

Step 5

Add lemon juice and mix to a smooth paste.

Step 6

With a small spoon stuff the cumin powder, lemon juice and salt mixture in each green chilli. Keep the stuffed green chillies aside.

Step 7

Take gram flour and rice flour in a mixing bowl.

Step 8

Add red chilli powder, turmeric powder, asafoetida and carom seeds (ajwain). Also add baking soda and salt as per taste.

Step 9

Add 1 cup water in parts.

Step 10

Adding water in parts begin to mix to a thick batter. Depending on the quality of besan you can add ¾ to 1 cup water.

Step 11

Mix to a smooth and thick batter.

Step 12

Heat oil for deep frying in a kadai. Test a tiny portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.

Step 13

Now hold the stuffed green chilli with its stem and place in the batter.

Step 14

Coat the green chilli evenly with the batter.

Step 15

Place the batter coated green chillies in the hot oil. Do not over crowd the pan or kadai with the green chillies. Fry on medium heat.

Step 16

When one side is light golden, then gently turn over the stuffed chilli bajji and continue to fry.

Step 17

Turn over a couple of times and fry till the chilli bajji are golden and crisp.

Step 18

Remove the crisp and golden fried chilli bhajji with a slotted spoon.

Step 19

Place fried chilli bajji on kitchen paper towels to remove extra oil. Fry the remaining mirchi bajji in batches in a similar manner.

Step 20

In a small bowl take ½ cup chopped onions and 2 tablespoons chopped coriander leaves.

Step 21

Add red chilli powder, chaat masala powder and ⅛ teaspoon salt (2 to 3 pinches salt or add salt as per taste).

Step 22

Add 1 teaspoon lemon juice and mix very well.

Step 23

When the mirchi bajji are still hot or warm, take each bajji and cut it from one side.

Step 24

With a spoon place the onion and spices stuffing in each green chilli.

Step 25

Serve Mirapakaya Bajji straightaway with evening chai.