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This can be used as side dish with plain rice or used as snacks also. it is my favourite snack with besan & green chilli and spices. use only similar size long chillies.
- Mix all ingredients under stuffing 1 and keep aside.
- Mix all ingredients under stuffing 2 after the bajji’s are fried or else they become watery.
- First mix together all ingredients listed under.
- Do not use one whole club soda bottle.
- Mix a little at a time into the dry ingredients .
- The goal is to have a semi thick flowing consistency batter without any lumps. let the batter rest for an hour before using it.
- Wash the peppers and pat dry them using paper towels.
- Now make 4 incisions on one side of each pepper.
- Stuff the peppers using stuffing 1 .
- Distribute the stuffing 1 to fill all the peppers. and keep them aside.
- Once the batter has marinated enough mix it well and test it for salt.
- Now dip one pepper at a time in the batter coat it well and deep fry in oil on medium flame until golden in color.
- When done transfer onto a paper towel and let it rest for 3 minutes.
- Repeat the process with the remaining peppers.
- When the peppers have cooled a little (should each have rested no more than 5 minutes) make 3 incisions on each one of them and stuff them gently with stuffing 2.
- Serve them immediately.
- Slit the chillies,remove seeds and keep them atleast ½hour in salted hot water.
- Meanwhile prepare the stuffing.
- Grind ajwain coarsely,add chickpeaspowder,salt, coconut, lemon juice to a creamy paste.
- Keep aside. prepare basan batter.
- Remove all chillies from water,drain them completely.
- Stuff the above ,masala in every chilli&dip them in besan batter and
- Dip them in besan batter and deep fry them to golden brown.
- Eat warmly with tomato ketchup.yummy..!
This recipe was contributed by JOLU on 20 Jun 2003
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