Milagai bajji | Mirchi bajji | Chilli bajji recipe
Milagai bajji is an Indian snack, prepared with long sized, less spicy chilli or jalapeno pepper.
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
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 stem helps in holding the bajji.
3) Always use cumin seeds or asafoetida while making deep frying snacks for better digestion.
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
Calories: 130kcal
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