Mirchi bhajji

Wash the large green chilis thoroughly and pat them dry with a clean kitchen towel. Make a lengthwise slit in each chili, keeping it intact, to help the batter adhere and ensure even cooking.

In a mixing bowl, combine rice flour and salt to taste, then gradually add water while whisking until a smooth, thick batter forms that coats the back of a spoon without dripping off too quickly.

Heat oil in a deep frying pan or kadai over medium-high heat until it reaches approximately 175°C (350°F). Test the oil by dropping a small amount of batter into it — it should rise to the surface promptly and sizzle steadily.

Dip each slit green chili fully into the rice flour batter, turning and pressing gently to ensure an even, complete coating on all sides.

Carefully lower the battered chilis one at a time into the hot oil, frying in small batches to avoid overcrowding and to maintain the oil temperature.

Fry the chilis, turning them occasionally with a slotted spoon, until the batter is golden and crisp on all sides. Remove the bhajjis from the oil once they achieve an even golden-brown colour.

Transfer the fried mirchi bhajjis to a plate lined with absorbent paper towels to drain any excess oil. Serve immediately while hot and crisp, accompanied by chutney or sauce of your choice.