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milagai bajji
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Chilli Bajji | Milagai Bajji recipe

Chilli bajji, milagai bajji recipe from scratch with tips and tricks to bring down the spice to make it palatable.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 4 people

Ingredients

  • 4 Ooty bajji chilli light green in colour and big
  • ½ cup Besan kadala maavu
  • ¼ cup Rice flour
  • 1 teaspoon Corn flour optional
  • 2 pinches Cooking soda sodium bi carb
  • teaspoon Asafoetida
  • ½ teaspoon Ajwain omam or cumin
  • ½ teaspoon Red chilli powder
  • Salt & water - As needed
  • 1 tablespoon Hot oil optional
  • Oil - for deep frying

Instructions

  • 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.

Video

Notes

  • If you are not comfortable of slitting without splitting and taking out the seeds, then you can slit and split into two each chilli and take out the seeds easily.
  • Seeds should be removed completely for reducing the spiciness. Otherwise it will be too spicy and no good for your tummy too.
  • The batter should be in correct consistency so that it spreads over the chillies easily and forms a thin layer. If the coating is too thick, i.e; if the batter is too thick, it will take time to cook and the bajjis inside will not get cooked.
  • Cook in medium flame to ensure the bajjis get cooked inside.
  • Mix the batter and keep it ready, once the oil is hot, you can add a laddle full of hot oil carefully in the batter and mix. This is to avoid sucking of oil in the bajji.
  • If your chilli is still spicy after removing the seeds, then you can keep it immersed in water mixed with salt and a lemon squeezed in it.
  • Bachelors can try the same with ready made bajji mix.