Think of the monsoon days and the first thing that comes to my mind is hot molaga bajji and tea :) These are made with hungarian peppers and are not very hot as the other varieties of chillies. 

Prep. Time: 30 mins.
Serves: 2


Hungarian peppers: 4-5 nos.
Gram flour (besan): 2 cups
Rice flour: 1/4 cup
Red chilli powder: 3 tsp
Corriander powder: 2 tsp
Asafoetida: 1/4 tsp
Cumin seeds: 1/4 tsp
Tamarind juice: 1/2 tsp
Baking soda: a pinch
Salt as per taste
Oil to deep fry


Wash the peppers and make a slit in each of the peppers. Retain the stem. It would help in dipping the peppers whole.
Make a mixture of two tsps of red chilli powder, the corriander powder, salt, tamarind paste, crushed cumin seeds and asafoetida. For each of the pepper coat the insides with this mixture and keep aside.
In a bowl, add the besan, rice flour, 1 tsp red chillipowder, asafoetida, salt and baking soda. Add water and make a semi thick batter.
Heat oil. Dip each of the pepper in the batter so that it is completely covered and then deep fry till golden brown. 
Serve hot.

Ciao till next time...Have fun! Vidya.


Gowri Ramkumar said...

Looks Yummy!

Neha said...

lovely, feels like having it now...

Joey said...

Thank you for this recipe. I tried it out this rainy Sunday for the first time - reminded me of my childhood days when it was made for me at home. I used the same batter for raw plantain too...was awesome.