Doddu/Bajji Mirapakayalu/Green Jalapenos – 30 Nos
Senaga Pindi/Besan/Chickpea flour – 4 cups
Makkajonna Pindi/Makai ka atta/Corn flour – 2 tbsp
Nuvvulu/Til/Sesame – 2 tbsp
Uppu/Namak/Salt – 1 tbsp
Chintapandu/Imli/Tamarind – 1 lemon sized
Vaamu/Ajwain/carom seeds – 1 tsp
Paak Churna/Baking Soda/Bicarbonate of soda – a pinch
Aamchoor powder/Sour dried mango powder
Soak tamarind for 10 min in water that is just enough. Now, take a jar and grind sesame seeds into a fine powder. Add salt and tamarind along with its water and grind again into a fine paste. Masala is ready.
Take a bowl, add chickpea flour, carom seeds, salt and bicarb soda along with water. Mix it well. Water should be just enough to make the batter similar to idli’s batter. Keep it aside.
Preparation – Mirapakaya Bajji:
Wash chillies and keep aside. When the water is drained slit them and empty the seeds using the handle of a spoon. Now, stuff the slit chillies with the masala and keep aside. Masala should not be stuffed much, it will be very sour with tamarind. Once done, heat oil for deep frying and when it is has boiled dip stuffed chillies into the besan batter and drop it into the oil. Deep fry it until brown and take them out. Sprinkle aamchur powder and serve hot with finely chopped onions.
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