|Chickpea flour||2 Cup (32 tbs)|
|Warm water||1 Cup (16 tbs)|
|Soda bicarbonate||1 Pinch|
|Coriander powder||1⁄2 Teaspoon|
|Groundnuts||1 Cup (16 tbs)|
|Tamarind paste||1 Teaspoon|
|Dried red chili||5|
|Chili powder||To Taste|
|Oil||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chaat masala||3 Pinch|
|Lime juice||1 Tablespoon|
Slit the Long green chillies in the center making sure that you do not slit them into halves, remove all seeds and boil in hot water for 2 minutes. Remove, Drain and Keep aside.
In a bowl, combine Besan and warm water. Add the soda bi carb, ajwain seeds, dhaniya powder and salt and mix well to make a semi-thick batter (make sure the batter is not watery. It should be thick enough to coat the chillies well). Keep aside.
Heat a skillet and roast the groundnuts until they change color.
In a blender/grinder, add the roasted groundnuts, methi seeds, tamarind paste, red chillies, salt, chilly powder and 1 cup of water and grind into a semi-smooth paste (masala).
Now take 1 slit green chilli, fill it with a small quantity of the ground masala. Hold the chilli by its stem and dip it in the besan batter and make sure the batter coats the chilli properly on all the sides, remove from batter and immediately drop in the hot oil and deep fry. Repeat procedure with the other chillies.
Fry until the chilli turns into a golden brown color. Remove and drain excess oil on a kitchen towel/absorbent sheet.
You may serve the bajji as it is or as an optional step you may again slit the fried bajji in the center, fill it with chopped onions, sprinkle some chaat masala and lime juice and serve hot.