Mirchi Bajji with Tomato Ketchup

Instructions

1. 1

   Prepare the Chilies

   • Wash and pat dry the green chilies completely. Moisture can cause oil to splatter.
   • Carefully make a slit lengthwise down one side of each chili, leaving the stem and the other side intact.
   • Using a small spoon or your fingers, gently scrape out and discard the seeds and white membrane to reduce the heat.
2. 2

   Make the Stuffing

   • In a small bowl, combine the tamarind pulp, 1 tablespoon (about 10g) of besan, 1 teaspoon of ajwain, and 0.5 teaspoon of salt.
   • Mix thoroughly to form a thick, uniform paste. This tangy filling balances the spice of the chili.
3. 3

   Stuff the Chilies

   • Carefully open the slit in each chili and fill it with a small amount of the prepared tamarind stuffing.
   • Spread the stuffing thinly along the inside. Do not overstuff, as it may ooze out while frying. Set the stuffed chilies aside.
4. 4

   Prepare the Batter

   • In a mixing bowl, combine the remaining besan (180g), rice flour, turmeric powder, red chili powder, hing, the remaining 0.5 teaspoon of ajwain, and the remaining 1 teaspoon of salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
5. 5

   Heat Oil and Finalize Batter

   • Pour oil into a kadai or deep pan for frying, ensuring it's about 2-3 inches deep. Heat over a medium-high flame.
   • To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface quickly.
   • Just before you begin frying, add the baking soda to the batter and mix gently. This will make the bajjis light and fluffy.
6. 6

   Fry the Bajjis

   • Hold a stuffed chili by its stem and dip it into the batter, ensuring it is evenly coated on all sides.
   • Carefully slide the battered chili into the hot oil. Fry in small batches of 3-4 to maintain the oil temperature and avoid overcrowding.
   • Fry for 3-4 minutes, turning occasionally with a slotted spoon, until they are an even golden brown and crisp all over.
7. 7

   Drain and Serve

   • Once cooked, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.