Cut Mirchi Bajji

Wash the chilies and slit it lengthwise. Scoop out the seeds with a small spoon. Smear it with salt and lemon juice and keep aside for 10-15 minutes. Then wash them again.

Make a thick batter with besan, salt, soda bicarb, ajwain, turmeric powder and required quantity of water. Set aside.

For the stuffing, roast the coconut till light brown. Add the peanuts, curry leaves and sesame seeds. Continue to saute for a few seconds more.

Cool and grind along with the fried chana dal, tamarind paste and little water into a paste. Add the chilli powder and salt. Mix well and keep aside.

Fill this stuffing in the slit chilies. Set them aside. Heat oil in a pan. Dip the chilies in the batter and deep fry them to a light golden colour.