Take all the ingredients mentioned under the stuffing in a mixer jar. Sprinkle some water and grind to a thick paste.
Wash and pat dry the chilies. Make a long slit on each chili and remove the seeds. You can keep the seeds if you wish.
Stuff the prepared spice paste in each chilli.
Heat oil for deep frying. Deep fry the stuffed chilies until golden. Do not let them turn very crispy.
Remove and let the excess oil drain.
now cut each bajji into small roundels.
Just before serving fry the roundels again until golden and crispy.
Arrange on a plate and top with chopped onions, sweet chutney, coriander leaves and lemon wedges. Serve cut mirchi bajji immediately.