Chilli Bhaji/Milagai Bajji/Mirchi Bajji
Author: Sashi
Recipe type: Appetizer
Serves: 4
- Long Green Chili Peppers - 5-6 nos
- Gram Flour/ Kadal Mavu - 1 cup
- Rice Flour - ¼ cup
- Red Chili Powder - 1-2 tsp
- Asafoetida - ¼ tsp
- Baking Salt - ⅛ tsp
- Salt - to taste
- Water - around ½ cup or less
- Slit the chilies in to two pieces, I used mild hot variety, if you are using very hot variety remove the seeds.
- Sieve the gram flour and rice flour in to a wide open vessel.
- Add asafoetida, red chili powder, baking salt, salt and mix with water without any lumps.
- The consistency should be medium thick that when chilli is dipped the batter should stick to it.
- Heat Oil in a wide open pan until it's medium high hot.
- Dip the chilli in the batter and deep fry it in oil until it's cooked evenly brown on both sides for 5-10 min max.
- When it's done the bubbles will settle down.
- Sprinkle some chat masala over it for restaurant touch and serve it with coconut chutney
- Don't make the batter too watery or it will absorb too much oil.
Recipe by Sashi Recipes at https://www.sashirecipes.com/chilli-bhaji-milagai-bajji-mirchi-bajji.html
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