Sesame seeds – 3 tablespoons
Dried coconut powder – 3 tablespoons
Coriander seeds (dhania) – 1 teaspoon (dry roast these 3 to pale gold color)
Salt – ¼ teaspoon
Tamarind juice – 1 tablespoon
Take them all in a blender or spice mill – make a smooth paste without adding water. Remove to a cup.
Pick 20 straight, plump, healthy looking chillies. Wash and dry them in a kitchen towel. With a sharp knife make a vertical slit in the middle of chilli on one side. Keep the ends intact (see the photo above). Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the sesame filling nice and evenly one by one and keep them aside on a plate.
Preparing the batter to dip stuffed chillies:
Besan (gram flour) – 2 cups, sieved
Rice flour – ¼ cup, sieved
Salt, cumin and ajwan (vaamu) – ½ tsp each
Take them all in a vessel, mix to combine. Adding water, prepare medium thick batter of thick buttermilk consistency.
Take about 3 to 4 cups of peanut oil in a deep bottomed skillet or kadai. Heat the oil on medium-high. One by one dip the bajjis in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel covered plate and let cool a minute or two. Serve with some limejuice sprinkled and finely sliced onions and tomatoes on the side.
(Recipe:for 20 chillies)