Mulaku bajji

We've known and loved the mulaku bajji throughout our lives; now it's time to try the stuffed version of it. Of course, with piping hot tea!

For bajji masala

12 green chillies
2 tsp ajwain or carom seeds
20 peanuts
5 cashew nuts
2 tbsp chickpea flour/besan
Salt as required
A lemon sized ball of tamarind

Ingredients for bhajji dough

1 cup besan
¼ cup raw rice flour
1 tsp red chilli powder
¼ tsp asafoetida
Salt as required
¼ tsp baking soda

Select the bigger variety of green chillies
With a long needle, make a slit lengthwise and remove the seeds and stem from inside
Powder ajwain, cashew nuts, peanuts, and mix with chickpea flour and salt
Extract the tamarind pulp from the tamarind and boil for two minutes
Remove from fire and dip the slit chillies in it. Close and keep for 2 minutes
Strain the tamarind water from the chillies
When it has cooled, stuff a tsp of powdered masala made from carom seeds, cashew nuts and peanuts, inside each chilli
Prepare the batter blending besan, rice flour, red chilli powder, asafoetida, salt and baking powdered
The batter should neither be too runny nor too thick
Heat oil in a pan, dip each stuffed chilli carefully and deep fry in hot oil
Remove from the oil when it turns golden in colour
Serve hot with tomato sauce

(The author is a food blogger who blogs

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