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.
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
- ⅛ 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.