Stuffed Chilli Bajji

Ingredients

• 1/4 kg Green chili (long bajji chilies)
• Oil (as needed, for frying)
• 2 Tablespoons Grated dry coconut (copra) (for the filling)
• 1 1/2 Tablespoons Roasted gram (pottukadalai) (for the filling)
• a little Tamarind (for the filling)
• as needed Salt (for the filling)
• 1/2 Teaspoon Carom seeds or cumin (for the filling)
• 1/2 cup Finely chopped onion (for garnish and mixed into the filling)
• 1 (அ) 2 Lemon (for garnish)
• 1/4 cup Sweet chutney (for garnish)
• 2 cup Gram flour (besan) (for the bajji batter)
• 1/4 cup Rice flour (for the bajji batter)
• 1 Tablespoon Maida (all-purpose flour) (for the bajji batter)
• Salt and chili powder (for the bajji batter, as needed)
• 3 pinches Cooking soda (for the bajji batter)

Instructions

1. Wash and wipe the green chilies, slit them open with a sharp knife, and remove the seeds inside.
2. Stuff each chili with a little of the ground filling.
3. Mix the bajji batter a little thicker than usual. Add the chili powder sparingly.
4. Dip the stuffed chilies in the bajji batter and deep-fry in hot oil.
5. Before serving, slit the top of each bajji with a sharp knife, tuck in a little chopped onion, squeeze in just a little lemon juice, drizzle a little sweet chutney on top, and serve.
6. Note: use chilies sold specifically as thick, long 'bajji chilies' for this if you can. If unavailable, slit hot green chilies, rub in a little salt, let them sit, then squeeze them out, fry them briefly in oil first to take the edge off the heat, and then use them for the bajji. Mixing the batter thick lets a slightly heavier coat form on the bajji, which masks the chili's heat. The chilies can also be soaked briefly in lemon juice before being made into bajji.
7. Alternative method: (1) if the chilies are very long, cut them in half crosswise, then fill the masala inside and fry. (2) Slice the chili in half lengthwise and remove the seeds entirely. Grind a thick chutney with a little tamarind, roasted gram, salt, jaggery, garlic, ginger, and 2 dried red chilies. Spread a little of this chutney inside the split chili, then dip in the bajji batter and fry.