Stuffed Fried Green Chillies

Prepare the batter.

• In a mixing bowl, combine 1.5 cups besan, rice flour, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, baking soda, and 0.75 tsp salt.
• Gradually add about 1 cup of water, whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
• Let the batter rest for 5-10 minutes.

Fry the stuffed chillies.

• Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
• Dip one stuffed chilli into the batter, ensuring it's completely and evenly coated. Let any excess batter drip off.
• Carefully slide the coated chilli into the hot oil. Fry 3-4 chillies at a time to avoid overcrowding.
• Fry for 4-5 minutes, turning occasionally, until the batter is golden brown, crisp, and cooked through.
• Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.

Serve hot with mint chutney or tomato ketchup.