Milagai bajji is an Indian snack, prepared with long sized, less spicy chilli or jalapeno pepper. The recipe is available with video and stepwise pictures.
Mirchi bajji is popular Indian street food, pairs wonderfully with a hot cup of tea. You can see these hot and spicy chilli bajjis in almost all roadside tea stalls and even bakery shops.
If you are a Mirchi lover try this Mirchi ka salan.
Milagai bajji | Mirchi bajji
I used to taste this Mirchi bajji during the festival times in market places along with the biggest sized appalam(rice papad), panju muttai(cotton candy). Those were a few of the memorable experiences at that age. Following its name, you may think that this milaga bajji will be spicier for kids.
But it is certainly not spicy as we remove the seeds. Actually, the big peppers or jalapenos are usually less spicy than the small ones and perfectly safe when used in bajjis and gravies.
Moreover, the bajji batter recipe is always the same for any kind of bajji. Hence you can make capsicum bajji, onion bajji, boiled egg bajji, brinjal bajji, banana bajji or potato bajji with the same batter.
The only step to make a note of in the milagai bajji is making a slit and removing the seeds. Do it carefully following the steps and the yummy Mirchi bajji will be ready in no time.
Furthermore, I always like to use cumin and asafoetida in all my besan flour preparations to help better digestion. Making a bajji/bonda batter at home is not at all a difficult process and I never use readymade packs for the same reason.
Finally, as an additional point, if you wish to add any pre-cooked stuffing like potato masala or paneer scramble, u can do that carefully and dip it in bajji batter before frying in oil.
Also, try these yum snacks:
Watch the video here and please subscribe to my YouTube channel if you wish to see more recipe videos.
Milagai bajji | Mirchi bajji | Chilli bajji recipe
Equipment
- Deep frying pan
- Mixing bowl
Ingredients
Ingredients:
- 8 bajji milagai (Mirchi/fritter pepper/chilli)
- Oil to deep fry
For bajji batter:
- 1 cup besan flour
- ½ cup rice flour
- 1 tsp ginger garlic paste
- ¾ tsp salt as needed
- ½ tsp chilli powder as per taste
- ½ tsp cumin seeds
- 2 pinch baking soda
- 1 pinch asafoetida
- Water to mix approx. ¾ cup
Instructions
Preparation:
- Wash the chillies and don't remove the stems.
- Make a long slit on one side of the milagai with a sharp knife. Be careful to open only one side of the chillies.
- Use a spoon to remove the seeds inside the peppers.
- Keep the chillies ready.
Recipe:
How to make bajji batter:
- In a mixing bowl, take besan flour and add rice flour.
- Add ginger-garlic paste and required salt.
- Also put some cumin seeds, chilli powder, baking soda and asafoetida.
- Add water gradually and start mixing.
- Make a slightly thick bajji batter without any lumps by adding water slowly.
- The bajji batter consistency should be like dosa batter.
How to fry chilli bajji:
- Heat oil in a frying pan which is deep enough to fry the whole peppers/mirchis.
- Check the right temperature of the oil with a small drop of batter. When the batter rises to the top instantly without burning that's the right temperature to deep fry bajji.
- Hold the chillies by the stem, dip all the sides into the bajji batter.
- Drop carefully into hot oil and keep the heat on medium-high temperature.
- Wait until the bottom sides become golden color and flip to fry the other sides of the bajjis.
- When the extra bubbles settle down and bajji become a golden color, remove from oil. Do the same for other batches of bajjis.
- Serve hot with coconut chutney or tomato ketchup.
Video
Notes
1) Chilli has soft outer skin and to make the bajji batter stick to it properly, prepare a slightly thick bajji batter.
2) Also do not remove the stems from the mirchis because stem helps in holding the bajji.
3) Always use cumin seeds or asafoetida while making deep frying snacks for better digestion.
Nutrition
Preparation:
- Wash the chillies and don’t remove the stems. Make a long slit on one side of the milagai with a sharp knife. Be careful to open only one side of the chillies.
- Use a spoon to remove the seeds inside the peppers.
- Keep the chillies ready.
Recipe:
How to make bajji batter:
- In a mixing bowl, take besan flour and add rice flour.
- Add ginger-garlic paste and required salt.
- Also put some cumin seeds, chilli powder, baking soda and asafoetida.
- Add water gradually and start mixing.
- Make a slightly thick bajji batter without any lumps by adding water slowly.
- The bajji batter consistency should be like a thin dosa batter. Compared to other bajjis, this milaga bajji may need a thicker texture since the skin is shiny and slick.
How to fry chilli bajji:
- Heat oil in a frying pan that is deep enough to fry the whole peppers/mirchis.
- Check the right temperature of the oil with a small drop of batter. When the batter rises to the top instantly without burning that’s the right temperature to deep fry bajji.
- Hold the chillies by the stem, dip all the sides into the bajji batter.
- Drop carefully into hot oil and keep the heat at medium-high temperature.
- Wait until the bottom sides become golden color(approx. 4mins) and flip to fry the other sides of the bajjis.
- When the extra bubbles settle down and bajji become a golden color, remove from oil. Do the same for other batches of bajjis.
- Serve hot with coconut chutney or tomato ketchup.
Tips:
1) Chilli has soft outer skin and to make the bajji batter stick to it properly, prepare a slightly thick bajji batter.
2) Also do not remove the stems from the mirchis because the stem helps in holding the bajji.
3) Always use cumin seeds or asafoetida while making deep frying snacks for better digestion.
