Wash and clean the chillies. Wipe them dry
Make a slit in the centre and remove the seeds.
In a dish mix the amchur powder, 1/2 teaspoon cumin powder and 1 teaspoon salt. Bajji masala is ready
Sprinkle this bajji masala in the slits of the chillies
In a bowl mix besan, remaining salt and cumin powder, also add chopped coriander, chilli powder. Add water and mix well so it's lump free. Do not add water at once, the batter should be dosa batter consistency.
Add a pinch of soda and mix well.
Heat oil in a kadhai. It should be medium hot, so the chillies get cooked from inside.
Dip the pakoras in the batter. And carefully dip in the oil.
Fry from both sides till golden brown.
Serve with your favourite chutney or sauce accompanied with hot tea or coffee and relish your crunchy fritters.
