Andhra Chilli Bajji

Gram Flour 250gm (Besan).
chillies - Long ones, also called as bajji Chillies, typically 3-6 inches long.
Vegetable Oil for frying
Salt
Ajwan Seeds (Oregano seeds) - 1 tsp
Red Chilli powder 1 tea spoon
Bicarbonate of Soda (cooking Soda) 0.3 tea spoon
Water


Take nearly 250 gms of GramFlour into a container Add tea spoon of salt and a tea spoon of red chilli powder. Add 0.3 tea spoon of Bicarbonate of Soda. Add water and mix to make a stiff dough, then adding little more water to make a thick batter and leave it for 20-30 mins.

Cut vertically one side of chili. Add enough Ajwan Seeds and salt into the mirchi (If you dont like real hotness, you can empty the chilli seeds inside the mirchi).

For frying, bring oil to nearly smoking point (I think it is boiling point) in a deep frying pan. Coat each chilli with the batter by dipping it into batter and drop it into the hot oil.

Fry them on medium heat and turn them frequently and when golden brown all around, drain them and remove from the pan. you will more enjoy them when you cut the ready mirchi bajjee and stuff them with pieces of onions and lime water and little and salt before eating .