What I used:
For the Bajji
Jalapeno Chillies with stem : 10 (really hot)
Besan 1 cup
Vaamu (ajwain) : 1 tbsp
Baking soda : a pinch
Salt : as required
Oil : for deep frying
For the Chutney
Chilli seeds : whatever is removed from the chillies
Tamarind : 1 large lemon sized (soaked a little water)
Roasted sesame seeds : 3 tbsp
Pitted dates : 7 to 8
Salt as required
Cumin seeds : 1 tbsp
How I did:
- Wash and pat dry the chillies with tissue paper. Slit them lengthwise just on one side of the chilli keeping both the ends intact. There should be opening just to remove the seeds from inside.
- With the help of a knife or the other end of a spoon, carefully remove the seeds without disturbing the ends of the chillies.
- Prepare a thick batter by adding ajwain, salt, baking soda and 1/2 cup of water to one cup of besan.
- Heat oil in kadai on medium high flame, dip each chilli into batter, cover the chilli thoroughly with batter, turning it around and carefully drop one by one into the hot oil.
- Deep fry till golden brown on all the sides turning in between.
- Transfer them on to paper towels to absorb the excess oil.
- Take all the ingredients mentioned above for chutney in a mixer grinder and grind to a smooth paste. Add little water if required. The dates can be substituted with jaggery.