Chilly Bajji
Coated in a well-seasoned batter and fried to a deep golden colour — the crunch is the whole point. Serve with a cup of strong black tea and watch them disappear.
Ingredientsfor 4 servings
- 4 nos Green Chillies Large
- 400 g Gram flour Kadalamavu
- 50 g Chilly powder
- Salt, to taste
- Tamarind To be filled inside the chillies
- Asafoetida powder, to taste (Kayam)
- Water, to taste
- Oil — for deep frying
Preparation
Step 1
Mix gram flour, chilly powder, salt and asafoetida in water to prepare a smooth batter.
Step 2
Make a small hole on the chilly to fill the tamarind.
Step 3
Dip the chillies in the batter.
Step 4
Fry them in the oil till they become golden brown. Lip smacking Chilly Bajji is ready. Serve hot.
Tip
Drain on a wire rack instead of paper towels — the rack keeps the bottom from getting steamy and losing its crispness.
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