Bangalore Style Stuffed Mirchi

Mirchi/Chilly Bajjis/Pakodas are perfect match on a rainy or cold evening with a cuppa.
But this time when it was cloudy outside, I was feeling a bit low because, I was just remembering my days in Bangalore, When we used go out for shopping in the evening, and suddenly it used to start drizzling..we used run for the shade...but some where from near by, the aroma of hot fried pakodas would drag us to  the shop.
This one place we would never miss to visit when we were nearby...was our hot bajji spot...
He used make whole  green bell pepper(green Capsicum) pakodas...once fried cut hot pakodas into quarters and sprinkle generously chopped onion, grated carrot, chopped coriander mixture..to top it with red chilly powder and a squeeze of lemon...mouth watering..this would continue to rest of bajjis/pakodas like raw bananas, baby corn, mirchis and so on...We would stuff ourselves and return home and skip our dinner.
The clouds were supporting my mood today..ready to pour  from sky and my eyes...all those days came flashing in front of my eyes..I just don't know how many evenings we cousins spent shopping and enjoying these foods..Wish I could go back again there....free of all worries and responsibilities..I know it almost near to  impossible..but anyway..I simply craved for that stuffed bajjis..so what next?..went into the kitchen and looked into my fridge..I was lucky to find the chillies to make pakodas..being sunday, husband and kids having a nap after lunch..so thought of surprising them, when they wake up..
Also made some green chutney to go with..since my lil one doesnt eat spicy food, so thought of making some potato bajjis for her..Once done and the family came down for tea....tadaaaa...here it is the stuffed mirchi bajji with hot coffee..we all enjoyed a lot..needless to say skipped lunch..but it surely took me to good old days for few hours...hah..sigh..

Ingredients:
Mirchis/Chillies - 10-12,
Chickpea/Besan Flour - 2 cups,
Rice Flour - 1/2 cup,
Red chilly Powder - 2 teaspoons( I used mildly spiced),
Salt,
Sodium Bi  Carbonate - 1/2 teaspon,
Oil - 1 tablespoon,(do not heat, it is just raw oil).
Oil to deep fry pakodas

For Stuffing:
Onion - 1 large chopped,
Carrot - 1 large grated,
Coriander Leaves chopped - 3 tablespoon,
Salt,
Red Chilly powder - 1 teaspoon,
Lemon juice - juice of 1 large lemon.

Method:
In a kadai keep oil to heat.
Slit the chilies and desseed it, if you find it very spicy.
Mix chickpea flour, salt, red chilly power, rice flour, soda and mix well.
Slowly add water to make a smooth, medium thick, lump less batter.
The chillys should hold the battter, not flow away, when to put into hot oil.
So I have said slightly thicker batter.
Add one tablespoon of oil  to the batter(dont need to heat) and mix well.
When the Oil in the kadai is medium hot, 
Dip chillys in batter and deep fry evenly to golden brown.
Remove and drain excess oil on a kitchen towel.
Meanwhile, mix onions, grated carrot, coriander leaves and keep aside.
Once the mirchi pakodas are fried, make a little larger slit in the middle of the pakodas.
Stuff generously the stuffing mixture, sprinkle salt, red chilly powder and squeeze of lemon juice.
Serve Immediately with  green chutney and enjoy.