Mulaku Porichathu recipe

When one side is light golden, then gently turn over the stuffed chilli bajji and continue to fry. Turn over a couple of times and fry till the chilli bajjis are golden and crisp. Remove the crisp and golden fried chilli bhajji with a slotted spoon.

Place fried chilli bajji on kitchen paper towels to remove extra oil. Fry the remaining chilli bajjis in a similar manner.

Rinse 200 grams large green chillies or 8 to 9 bajji mirchi very well in water. Then wipe dry each green chilli and keep aside. With a small knife or a paring knife, slit one side of the green chilli. Do keep the stems on the green chillies. Now with the handle of a small spoon, remove the seeds and pith of the green chillies.

In a small bowl take the cumin powder. Add 1 teaspoon salt or add as per taste. Add lemon juice and mix to a smooth paste. With small spoon stuff the cumin powder, lemon juice, and salt mixture in each green chilli. Keep the stuffed green chillies aside.

Take besan and rice flour in a mixing bowl. Add red chilli powder, turmeric powder, asafoetida, and carom seeds (ajwain). Also, add baking soda and salt as per taste. Add 1 cup water in parts. Adding water in parts begin to mix to a thick batter. Depending on the quality of besan you can add ¾ to 1 cup water. Mix to a smooth and thick batter.

Heat oil for deep frying in a kadai. Test a tiny portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.

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 overcrowd the pan or kadai with the green chillies. Fry on medium flame.