Ingredients:
5-6 bajji mulaku/ chilli pepper
oil, for frying
For Chammanthi Filling:
1 cup grated coconut
small piece ginger
2 shallots
2 green chillies
2 tbsp coriander leaves
salt to taste
lemon juice of 1/2 lemon
For Batter:
1 cup gram flour/ kadalamavu/ besan
3 tbsp rice flour
1/4 tsp baking soda
1 – 1 1/4 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp asafoetida
salt to taste
water, as required
Preparation:
- Wash the chillies and wipe it with kitchen towel. Make a slit lengthwise with a knife and remove the seeds. Keep it aside.
- Grind together grated coconut, ginger, shallots, green chillies, coriander leaves and salt to a coarse mixture. Transfer to a bowl and add lemon juice and mix well. Keep the chammanthi filling aside.
- In a bowl, add gram flour, rice flour, baking soda, chilli powder, turmeric powder, asafoetida and salt and mix well.
- Then add enough water little by little and make a smooth batter without any lumps using whisk and keep it aside.
![](https://shabbustastykitchen.com/wp-content/uploads/2024/04/chilli-bajji-1024x736.jpg)
5. Stuff each chilli with chammanthi filling and then dip in the prepared batter and coat well.
6. Heat oil in a pan on medium flame and deep fry until it turns golden colour. Serve with tea or coffee….