Chilli Bhaji/Milagai Bajji/Mirchi Bajji

Recipe Details

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Ingredients

• Long green chili peppers – 5–6

For the Batter

• Gram flour / Kadalai Maavu – 1 cup
• Rice flour – 1/4 cup
• Asafoetida – 1/4 tsp
• Red chili powder – 1–2 tsp
• Baking salt – 1/8 tsp
• Salt – to taste
• Water – about 1/2 cup or less, as needed

For Frying

• Oil – 2 cups

For Serving

• Chaat masala – as needed
• Coconut chutney – as needed

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Preparation

1. Slit the green chilies lengthwise. If you are using a very spicy variety, remove the seeds to reduce the heat.
2. Sift the gram flour and rice flour together into a wide mixing bowl.
3. Add the asafoetida, red chili powder, baking salt, and salt.
4. Gradually add water and mix well to make a smooth, lump-free batter.
5. The batter should be medium-thick. When a chili is dipped into the batter, it should coat the chili evenly without running off.

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Frying

1. Heat the oil in a deep, wide pan over medium-high heat.
2. Dip each chili into the prepared batter and coat it evenly.
3. Carefully place the coated chili into the hot oil.
4. Deep-fry until golden brown and evenly cooked on both sides, about 5–10 minutes as needed.
5. When the bajji is almost done, the bubbling around it will begin to settle.
6. Remove from the oil and drain the excess oil.

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Final Touch

1. Sprinkle a little chaat masala over the hot bajjis for a restaurant-style touch.
2. Serve immediately with coconut chutney.

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Notes

Batter Consistency: Do not make the batter too watery. A thin batter will not coat the chilies properly and may cause the bajjis to absorb more oil.

Variations: The same batter can be used with thinly sliced raw banana, potato, onion, or spinach to make different varieties of bajji.

Serving Suggestion: Serve hot with coconut chutney and a cup of tea.