Prep Banana Peppers: Wash banana peppers and pat them dry. Then cut them into quarters or halves, remove the seeds neatly and discard them (as some of them could be really spicy)
Make the batter: Add gram flour, rice flour, red chili powder, cumin powder, salt, and curry leaves to a mixing bowl and mix well.Then add water in small amounts and mix well to make a lump-free batter. If you are unsure whether you prefer a thickly battered bajji or a thinly battered one, start by making a thick batter. Dip a piece of banana pepper into it, coat it well, then deep-fry and taste-test. If you like it, keep the same batter consistency. Otherwise, thin it out by adding a little more water. Heat the oil: Heat enough oil in a medium-sized pan or skillet over medium heat to deep-fry battered banana peppers.
Deep-fry: Dip each slice of banana pepper in the prepared batter, then gently and carefully drop it into the oil. In a medium-sized pan, three or four pieces can be deep-fried at a time. Deep fry on medium heat until golden brown. Then carefully remove each piece from the oil and place them on a paper towel to blot excess oil.Repeat this step until all the pieces are deep fried. Serve: Serve yummy banana pepper bajji hot with a side of Indian masala tea, or simply with tomato ketchup or mint chutney. Enjoy!
