Chilli bajji/Molaga bajji in Tamil, Mirchi bajji in Hindi is an yummy snack recipe/ street food which most of us have tasted in exhibition, beach. Long chilli is used to make this bajji. It is also called as bajji milagai/ ooty milagai. Nowadays people make bajji with kudai milagai / Green Capscium too. Recently when I visited my in-laws place, my MIL made this milagai bajji for us. We loved it a lot. Last week I tried the same in my kitchen.We all enjoyed this bajji with hot tea ! It tasted great for this cold weather. Do check out my onion bajji recipe if interested.Friends, I am closing this year with this hot chilli bajji/ Milagai bajji post.
I will meet you all in 2014 with some interesting and easy recipes.Wish you all a very happy new year.May this new year be filled with happiness,joy and prosperity!!!
Chilli bajji
Chilli bajji/Milagai bajji recipe-yummy evening snack !
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup – 250ml
To make batter
- Gram flour – 1/2 cup
- Rice flour – 1/4 cup
- Red chilli powder – 1/2 tsp
- Cumin seeds/jeera – 1 tsp
- Cooking soda / baking soda – 1/8 tsp
- Kesari color – 1 pinch
- Salt – as needed
- Water – 1/2 cup
- Bajji chilli – 3 – 5 nos
- Cooking oil – to deep fry
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METHOD
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In a wide bowl, take the flours,red chilli powder,kesari color,salt , cooking soda and jeera.Mix well.Add the required water and mix well.I used 1/2 cup of water here.Adjust the quantity by keeping this as reference.
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The consistency of batter should be slightly thicker.It should coat the chillies well.If it is too watery,tails will form in bajji.If it is too thick,bajji will become hard.
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Heat oil in a kadai and put a drop of batter.If it raises immediately,oil temperature is right.
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Now coat the chillies in the batter and drop in oil immediately.
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Note
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U can use 1/3 cup of rice flour too if u want bajjis to be in softer side.
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If the chillies are too spicy,deep fry the chillies alone after discarding the seeds and then make bajji as mentioned above.U can also soak the chillies in buttermilk to reduce the spiciness.
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Adding Kesari color is optional.But it gives a nice color as we get in bajji shops.
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U can add little idli,dosa batter instead of cooking soda.
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aah… these bhajjis are calling me… yum…
Mouthwatering hajjis especially in this climate!love the colour combinations and the clicks!
OMG saliva in my mouth.. its tempting.
like the second last photo 🙂 i never miss out these whenever we goto any hill station or beach..
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looks so tempting perfect for the weather
oh wow wow love that steaming hot bhaji pic 🙂 looks super delicious and a very tempting one dear !!
looks too tempting and wonderful clicks
Oh….my favorite….Happy new year 2014
Yummy! Happy New Year!
Mouthwatering bajjis..ooh so tempting pics!
Happy New year Chitra…
Hot hot chilli bajji perfect for this weather..
perfect chilli treat for this chill weather :-), new year wishes to you !!!
This looks so yummy 🙂 Well explained recipe..Happy New Year
Please participate in my event 🙂 There are 2 giveaways as well 🙂
http://merrytummy.blogspot.co.uk/2013/11/cook-with-red-event-and-giveaways.html
i go nuts if i see tem.. bfully captured ..
This is my hubby's fav. Perfect for this climate. Happy new year Chitra.
Thank you. Wish you too a Happy and Prosperous New Year.
wowww… great cliks….
Wow.. Wonderful blog with very good recipes.!!
For how many hours do we need to soak chilies in buttermilk ?
Thanks
Just for 30 minutes is enough 🙂 Thanks .
hi tempting chilli bajji.but when i make it is not getting cooked well inside.outer layer is cooked and fine.when eating feels like eating raw chili without salt.please suggest some tips.my daughter eats only this bajji.thanks in advance.
Hi Harini, Yes.. chilli won't cook completely. If you want salt taste in chillies, you can soak it in little buttermilk with salt Or you can stuff some masala. Please refer my Andhra Mirapakaya post.