Ingredients

• Long green chillies - 10
• Ajwain - 2 tsp
• Tamarind pulp - a little
• 5 tsp - besan (for stuffing)
• 1/2 cup - besan
• Oil
• Salt

How to Make Mirch Bajji

• Slit chillies in the middle and boil them in water for 4-5 min. Take them out and set them aside.
• Mix tamarind pulp, ajwain and besan with salt for stuffing.
• Now mix remaining besan with water and a little salt to form a batter for dipping chillies.
• Stuff the chillies with the tamarind-besan stuffing.
• Take oil in a kadai and when it is hot enough, dip the chillies generously in the besan batter and drop them into the oil.
• When it turns into light golden, take them out and drain.
• Serve hot with tomato ketchup or chutney.