Wash the chilies and pat them dry with a clean cloth. Make a slit down the middle of each chili, then mix lemon juice and salt and fill the slits with this mixture. Heat oil in a deep pan and lightly roast the chilies, then remove them from the oil. In a bowl, mix chickpea flour, red chili powder, turmeric powder, salt, and cumin seeds. Add water gradually to make a smooth batter.

Dip each chili into the batter, then fry in hot oil until golden brown. Remove and drain on paper towels.

Repeat with all the chilies and place the finished bhajiyas on a plate.

Serve these bhajiyas hot with ketchup or chutney.