Hyderabadi Mirchi Bhajji

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.

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

Wash the chilies again. For the filling, roast the peanuts and sesame seeds till light brown. Cool and grind along with the fried chana dal, tamarind paste, salt, curry leaves powder and little water into a paste. 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 golden colour.

Let the flame be low in the entire process. Drain on a kitchen towel and serve hot with sauce or any chutney.