Mirapakaya Bajji / Stuffed Milaga Bajji

Do you remember the friends we visited for dinner in my German Chocolate Cake post. They are a sweet couple and the dinner was super awesome. Now, DH and spicy foods are two entities who cannot be separate. And needless to say when they made Andhra-style Mirapakaya bajji for appetizers, he was in cloud nine. Seeing how much he loved the bajji, I duly asked for the recipe and they were happy to share.

Ingredients:
Serves - 5
Serrano Peppers / Bajji Milagai - 10 (Choose the light colored ones and definitely stay away from the dark ones)
Besan / Chickpea flour - 2 cups
Rice flour - 1/3 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp or to taste
Salt - to taste
Baking soda - a big pinch
Asafoetida - a pinch
Water - as needed
Oil - for deep frying
For the Stuffing:
Tamarind paste - 2 tbsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt - to taste

Method:
Using a small paring knife, carefully slit the peppers on one side with the stem intact. Use the knife or a sharp spoon to scrape out all the seeds. Set the peppers aside and wash your hands with soap and water. Mix the ingredients for stuffing and place about 1/2 tsp of of it in each pepper. Heat the oil for deep-frying. Meanwhile, mix the batter for bajji without any lumps. The batter should be of dripping consistency. Take the peppers by the stem and dip in the batter to coat all sides. Gently drop in the oil and cook in medium-high heat until golden brown. Remove from heat and serve with chopped onions and coconut chutney.
Linking this up to Nupur's What's with my Cuppa?; Birthday Party.