|8 nos||Anaheim chillies or light green long chillies|
|2 cup||Besan flour|
|1 tsp||Chilli powder|
|1 tsp||Turmeric powder|
|1 pinch||Asafoetida or hing|
|1 pinch||Ajwain powder(optional)|
|1 cup||Water ( as per need)|
|1 tsp||Salt ( as per taste)|
|1 cup||Besan flour|
|1 cnt||Large onion chopped|
|1 tsp||Garam masala|
|1 pinch||Chilli powder|
|1 pinch||Salt ( as per taste)|
|1 T||Oil (as per need)|
Slit and seed the chillies. Keeping the stems attached to the chillies is optional. I like to keep them.
Mix all the ingredients in Section 2 in a bowl and make a batter slightly less thick than pouring consistency. Keep it aside while you prepare the stuffing.
Now slightly sautè the onions in a pan using the Oil and add the masala in Section 3 to it and cook for 2-3 mins. Remove from fire and Let it cool for 5 mins. Add this mix to the remaining dry Besan in another bowl and mix it togethar into a rough mix. The idea is to use this as a stuffing so keep it rough – don't add any water or more oil.
Heat oil in a deep pan and wait for it to heat up to 350 C.
Spoon this stuffing into the Chillies kept aside earlier. Stuff as required. moderately filled it good enough.
Dip the stuffed chilli into the wet batter so that it coats evenly all around and drop it in the Hot Oil in the pan. Fry until golden brown. Remove from Oil and drain on a paper towel.
Repeat with each Chilli. Serve hot with Ketchup or any sauce/chutney of your choice.
It is a great accompaniment to Masala Chai/ Tea