mirchi bajji

Ingredients 

6 bhajji mirchi (green chilies,plump and long)
¾ cup besan flour /gram flour/ chickpea flour
1 to 1 ½ tbsp. corn flour or semolina
Salt to taste
½ tsp ajwain (carom seeds / vaamu)
¼ tsp ginger garlic paste (optional)
¼ tsp red chili powder (optional)
¼ tsp turmeric
Pinch of cooking soda (if you skip this they will not puff)
Oil for deep frying


Instructions

Wash the chillies and slit them in the centre length wise, de-seed and set aside
Heat oil in a pan for deep frying
Mix flour, salt, soda, turmeric, red chilli powder ginger garlic paste  thoroughly.
Add water little by little to get the right consistency, not thin and not too thick. The batter should just coat the chilli when it is dunked in the batter. Too thin batter will begin to drip off from the chillies .Too thick will not cling on to the chillies. Once you finish mixing, just whisk 4 to 5 times with a fork on a medium speed.
Once the oil is hot enough, reduce the flame to medium. Dip the chillies completely in the batter and sweep off the batter with the edge of the batter bowl, from the side where the chilli has been slit. So the slit part does not have any batter on it.
Fry till they turn golden, transfer them on to a kitchen tissue.
Once you finish frying all, revert them back to the hot oil to fry them again for 1 to 2 mins, to keep them crispy for longer time.
Mix all the stuffing ingredients and stuff them and serve immediately with a cup of tea.