Chilli bajji, Mirchi bajji recipe, Milagai bajji

Chilli bajji, Mirchi bajji recipe, Milagai bajji

Chilli bajji/ Mirchi bajji/ Milagai bajji is a spicy and tasty deep fried fritter made with light green, plump and long variety chilli. This snack is a popular one that needs not much explanation. This bajji can be prepared with stuffing and without stuffing, both tastes super good. Today in this post we shall learn to make puffy and fluffy bajji just like store or beach ones so that you can relish it in upcoming cold weather with hot cup of chai/ tea. It is not rocket science to make perfect bajji all you need is a perfect batter and right oil temperature as I always mentioned in all other bajji posts. So lets get to the making!

Chilli bajji, Mirchi bajji recipe, Milagai bajji
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Bajji chilli/ Mirchi – 6 (light green, plumpy and long)
  2. 2. Besan flour – 1 cup
  3. 3. Rice flour – ¼ cup
  4. 4. Red chilli powder – ½ tsp
  5. 5. Salt – to taste
  6. 6. Baking soda – ¼ tsp
  7. 7. Water – for making batter(3/4 cup approx)
  8. 8. Oil – for frying
Note
  1. * 1 cup = 235 ml
Instructions
  1. Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder, baking soda and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water). Heat oil in a frying pan.
  2. Wash bajji mirchi/ chilli. Divide it into halves or use the whole chilli to dip in batter. I like it sliced so did it that way. Dip the mirchi/ chilli slices in besan batter well and drop it oil it in preheated oil. Repeat the process until you finish the batter and mirchi/ chilli is over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot with chutney!
Sandhya's recipes https://www.sandyathome.com/

How to make milagai bajji with step by step images


  1. Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder, baking soda and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water). Heat oil in a frying pan.
  2. Wash bajji mirchi/ chilli. Divide it into halves or use the whole chilli to dip in batter. I like it sliced so did it that way.
  3. The first image in the collage shows the consistency of the batter. Now dip the mirchi/ chilli slices in besan batter well. Make sure its well coated.
  4. Drop it oil it in preheated oil. Repeat the process until you finish the batter and mirchi/ chilli is over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot with chutney!

Notes

  1. Make the batter thick which will help batter coat well on to the chilli slices.
    Make sure the hot is in right temperature not too high and not too low.

 

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