This is a favorite food for all indians...this type of bhajjis r famous in Costal Andhra.i really love them and we enjoy them buying from a roadside vendor who sells punugulu,bhajji,pakodas etc...
these r very simple to make and the taste really depends on the chillies u use.
normal chillies that r used for cooking doen't suit this dish.In india there r chillies available for bhajjis seperately.but now i bought jalapeno peppers to make it a bit authentic.
Batter for coating the chillies
1 cup besan
1/4 cup rice flour
baking powder 1/4 teaspoon
1 teaspoon ajwain/waamu
1 teaspoon besan
salt a pinch
make slits on peppers and remove the seeds with a spoon.
those who want them more spicy can keep the seeds.
mix ajwain,besan,salt in a small plate.
stuff this into the peppers.
Make batter with besan,rice flour,salt,chilli powder,baking powder and water.
the consistency of bhajji batter should be lighter than dosa batter .
heat oil in a pan.
dip the peppers into the batter and fry it in oil for a min.
put that on a paper towel.
repeat till done.
let them sit aside for 2 minutes.
again dip them in the remaining batter and fry till done.
chopp the onions and cilantro.
Make a slit on bhajjis and stuff the onions and cilantro mixture.
drizzle with lemon juice.
serve hot with tea.
U can make onion bhajjis/pakoda with the remaing batter.
cut the onions and add to the remaining batter.
fry then till done.