Mirchi Bajji | North Karnataka

Method : 4 long green chilies. Wash and make slit in the middle. Remove seeds if they are spicy. In a small bowl take 3  tbsp.  gram flour (besan). Add 1 tsp. coriander powder , 1/2 tsp. turmeric powder, 1/2 tsp. cumin powder salt to taste. Make a thick paste and fill  the slit of  the chilies. In a big bowl take two big  cups of besan, 1 tbsp. red chilly powder and  1 tbsp. asafetida powder. Add salt to taste +1/2 tsp. soda powder or baking powder. Mix all the ingredients and make a thick batter adding sufficient water. Heat  3 cups oil in a flat bottom kadai. Dip the chilly in the thick batter on both sides (should be fully coated with batter ) Deep fry tossing both sides frequently.  When it turns brown and crispy remove and place on a kitchen paper to drain excess oil. Relish with tea as a snack ! If the chilies are too thick like cubanels,   they can be cut in to two halfs lengthwise,  dip in the batter and fry,