Plain but layered Mirchi Bhajji!
1 Cup of Chickpea flour/ besan' kadalamavu
1 tbsp of Rice Flour/ Ari podi
1/4 tsp of Ajwain seeds
1/4 tsp of lightly crushed cummin seeds
1 red chilli flaked or chilli powder according to taste
1/4 coarsely ground black pepper [ optional]
1/4 tsp turmeric powder
1/4 tsp baking soda
Vegetable Oil for frying
Make a smooth batter, without lumps, with less than/about 1 cup of water.
Slit the green frying peppers and remove the seeds,
Cut off the tops of the mini bell peppers, red, yellow or orange according to graduated sizes and make a slit in the middle.
Remove the seeds,
Position them one inside the other,
Dip in the batter so that it coats evenly and spreads inside too.
Slide the dipped chilli into the hot oil and fry until the coating starts turning golden brown.
Since this is a layered 'bhajji', make sure that the batter coated inside the layers is cooked.
Serve with tomato sauce or spicy mint-coriander chutney.
Since there is no extra filling inside this mirchi bhajii, as the batter itself is part of the stuffing, one can add finely minced red onions and green chillies to the batter.