Mirchi Bajji

Ingredients

• 12-15 even-sized green fritter chillies (long, green chilli peppers)
• Vegetable oil for deep-frying

For Batter

• 2 cups besan (chickpea flour)
• Baking soda, a pinch
• 1/2 tsp carom seeds (ajwain seeds), lightly crushed
• Salt to taste

For Mirchis

• 1/4 tsp ajwain seeds
• 1 tsp tamarind paste
• Salt to taste
  

Preparation

1. In a medium bowl, combine the besan, baking soda, salt and ajwain seeds. Add enough water to make a tight paste. Add a little more water to make a thick but flowing batter.
   
   
2. Make a small slit, about 1 1/2 inches long, (lengthwise), in each of the green chillies. Remove some of the seeds if want to reduce the heat.
   
   
3. Put the tamarind paste in a bowl, add just a few drops of water and mix well. Take just a hint of this paste and brush it into the slits in the chillies. Add 3-4 ajwain seeds as well, and set aside.
   
   
4. Heat oil in a deep frying pan. To check if the oil is hot enough, put a drop of the batter into the oil. The batter should rise to the top quickly.
   
   
5. Dip the mirchi in the batter, making sure it's coated on all sides, and gently drop it into the oil. Repeat with a few more. Fry until golden brown. Repeat with the remaining mirchi bajjis.
   
   
6. Serve the mirchi bajjis hot with mint coriander chutney or just plain with some hot masala chai. For a tangier taste, make a slit in the bajji and add a little lime juice when eating.
   

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