MIRCHI BAJJI OR BANANA PEPPER FRITTER

INGREDIENTS:
1. BANANA PEPPERS - 6
2. BESAN FLOUR - 3 CUPS
3. RICE FLOUR - 1/2 CUP
4. BAKING POWDER - 1/4 TSP
5. CHILLY POWDER - 1/2 TSP
6. AJWAIN SEEDS - 2 TSP
7. FINELY CHOPPED ONIONS - 1 CUP
8. LEMON JUICE
9. SALT - ACC. TO YOUR TASTE
10. WATER - 2 CUPS
11. OIL FOR DEEP FRYING

METHOD:
1. MIX BESAN FLOUR, RICE FLOUR, CHILLY POWDER, 1/4 TSP AJWAIN, BAKING POWDER, SALT WITH 2 CUPS OF WATER TO MAKE A BATTER . THIS COMBINATION WORKS WELL FOR MAKING ANY TYPE OF BAJJIS .
2. MAKE A SLIT LENGH WISE IN THE MIDDLE OF THE BANANA PEPPER, KEEPING THE ENDS INTACT . FOLLOW THIS PROCEDURE FOR THEOTHER BANANA PEPPERS TOO. I DO NOT LIKE TO TAKE OUT THE SEEDS SINCE THATS WHAT GIVES THE BAJJI THE SPICY NESS .
3. GRIND 1 3/4 TSP OF AJWAIN SEEDS WITH 1/2 TSP SALT IN TO SMOOTH POWDER . STUFF  THE BANANA PEPPERS WITH THIS POWDER .
4. HEAT OIL IN A KADAI FOR DEEP FRYING THE BAJJIS .
5. DIP THE STUFFED BANANA PEPPERS IN TO THE BATTER AND DROP THEM  SLOWLY IN TO THE OIL 2 TO 3 AT A TIME AND FRY THEM TILL THE BAJJIS TURN GOLDEN BROWN COLOUR .
6. TAKE THE BAJJIS OUT OF OIL AND LET THEM WARM DOWN .
7. MAKE A SLIT LENGTH WISE ON THE BAJJIS AND STUFF THEM WITH CHOPPED ONIONS . SPRINKLE LITTLE LEMON JUICE ON THE BAJJIS AND SERVE THEM . I LIKE TO EAT MY MIRCHI BAJJI THIS WAY AND HOPE YOU ALL LIKE IT .