Ingredients:
• 8 to 9 large green chillies, seeds removed
• 1½ cups gram flour
• ¼ cup rice flour
• 2/4 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 pinch asafoetida (hing)
• ½ tsp carom seeds (ajwain)
• 1/8 tsp baking soda
• Salt as per taste
• 1½ tbsp cumin powder
• 2tbsp lemon juice or as per taste
• 1 medium-sized onion, chopped
• 2tbsp coriander leaves, chopped
• ½ tsp chaat masala
• Oil for deep frying

Method:
Rinse the large green chillies in water. Then wipe dry each green chilli and keep aside. In a small bowl take the cumin powder. Add salt and lemon juice as per taste and mix to a smooth paste. With a small spoon stuff the mixture in each green chilli. Keep the stuffed green chillies aside.

Take gram flour and rice flour in a mixing bowl. Add red chilli powder, turmeric powder, asafoetida and carom seeds. Also, add baking soda and salt as per taste. Add one cup water in parts and begin to mix to a thick batter.

Heat oil for deep frying. Now hold the stuffed green chilli with its stem and place in the batter. Coat the green chilli evenly with the batter. Place the batter coated green chillies in the hot oil. Do not over crowd the pan and fry on medium heat. When one side is light golden, then gently turn over the stuffed chilli and continue to fry until golden and crisp. In a small bowl take chopped onions and coriander leaves. Add red chilli powder, chaat masala powder, lemon juice and salt, and mix well. Serve mirchi bhaaji with tea.