For bajji:10 nos Long Pepper,banana peppers cut into pieces
10 tbsp Gram Flour
2 tbsp Rice Flour
1/2 tsp Salt
1/2 tsp Baking Soda
!/4 tsp Hing/Asafoetida
Oil For deep Frying
For Chutney:Coriander leaves - 2 cups
Mint leaves - 10 leaves
Tamarind - 1 tsp
Yogurt - 3 tbsp
Oil -1 tsp
Green Chilly -1 /2
Salt - as per taste
Cut all the peppers and keep aside
Mix all other ingredients with water to make a semi thick batter.This batter should coat if you dip your peppers in it as a thin layer but not runny so it won't stick but not too thick so you can't dip peppers.
Heat oil to medium heat and the oil should be hot enough when you put peppers it should go to bottom and come immediately to top and fry slowly from inside out.
If oil is too hot the peppers will become brown too quickly but inside still raw.If its not too hot the peppers will drink too much oil and take time to fry.
So keep in medium heat and use fresh oil instead of reused oil which prevents over drinking of oil.
Check one bajji at start for taste before frying all bajji's.
So coat peppers one by one and fry them in oil and serve hot with coriander mint chutney.
For Chutney:Take a pan and add oil,once its hot add coriander leaves ,mint leaves and add green chilli and fry until the leaves are wilted(sauteeing it makes the chutney stay longer in refrigerator).
Grind this with all other ingredients and add water if necessary in a blender to a smooth chutney.
Serve it with Bajji's