Mirchi Bajji/ Milagai Bajji (an evening snack)

Bajji is generally a very common snack in the Indian subcontinent called as Bajji in the southern parts and as Pakora in the northern parts. And it has many varieties – Potato Bajji, Plantain Bajji, Brinjal Bajji, Onion Bajji etc. And they come with non-spicy and spicy types. And one of the most common spicy varieties is the Milagai Bajji (Green Chilli Bajji). It is available as street food in many parts of the city and also the beaches where people go in the evenings. It is also available in all restaurants and hotels. But we can prepare it at our home kitchen very easily.

I used the less spicy variety of the Green Chilli. We can use the spicy Chilli also. Deseed them to reduce the spiciness. And apply Lemon juice or Tamarind juice inside the slitted Chilli to reduce the spiciness further. If you like really spicy Bajji, use spicy Chillies as they are.

Chilli Bajji is a good tea time snack. And this recipe can be followed for making Bajji with other vegetables like Brinjal, Potato etc.

Ingredients:

Long flat medium spicy Green Chilli – 250 Gms

Besan / Chick Pea Flour – 1cup

Rice Flour – 1/3 cup

Red Chilli Powder – ½ tsp (Adjust to suit taste)

Turmeric Powder – ¼ tsp

Salt – to suit taste

Baking Soda – ¼ tsp

Asafoetida – ¼ tsp

Water – as required

Oil – for deep frying

Method:

Take Besan in a broad bowl. Add Rice Flour, Chilli Powder, Turmeric Powder, Required Salt, Asafoetida, and Baking Soda. Mix them well. Add water little by little and mix them well without forming any lump. The batter should attain a consistency like the Dosa batter – not too thick or too watery.

Heat the Oil in a Kadai (pan). When the Oil is hot (hot, not smoking), drop a pinch of batter in the Oil. It should rise immediately. If so, the oil has attained the right temperature.

Drop each Chilli to the batter and coat with the batter evenly all over. Raise the Chilli and hold it by the stem and allow any excess batter to drop back. Drop the coated Chilli carefully into the hot oil one by one. Do not overcrowd the Oil with too many Chilli pieces.

Reduce the flame to medium.  Once the Bajji is cooked, turn the side and fry till the full Bajji turns golden brown and crispy. Transfer the fried Bajji to a kitchen towel so that excess oil can be absorbed by the towel.

Fry the remaining Chill in the same way.

Enjoy the Milagai Bajji with Coconut Chutney or Tomato Sauce. A cup of Coffee or Tea will go well with it.

Note:

Adjust the Chilli Powder as per the spiciness of the Chilli selected and also to suit your taste.

After transferring the first set to the kitchen towel, increase the flame and make the Oil hot for the second set. And then reduce the flame to medium after dropping the second set of coated Chillies to the Oil and fry in medium flame only.

Make sure to wash your hands after handling the Chilli and apply some cooking Oil to the hands to prevent any burning sensation to the hand.

You can add chopped Onion, Cauliflower and Potato to any remaining batter (after making the Milagai Bajji) and mix well. And fry these coated vegetables to get tasty Bajji of the respective vegetables.