Wash the chillies and pat dry with clean kitchen towels.
Slit them each lengthwise with a pairing knife (small knife), without completely split them into two.
Carefully remove the seeds inside completely with the help of the knife. Just scrap away the seeds with the knife.
In a mixing bowl, mix gram flour, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera.
Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the chillies, not too thick.
Mean while, heat enough oil to fry the bajjis in a kadai.
Dip one by one the chillies and drop carefully in to hot oil.
Cook both sides for 2 minutes a side or until golden brown and crisp. Once done, drain in paper towels.