Milagai Bajji Recipe – Who can say NO to this Milagai Bajji that too Chennai People. Most of the Chennai People when they go to Marina Beach never fail to taste this milagai bajji, sundal, appalam and for non veg lovers this fried small fish. In my childhood days I used to eat this like crazy. But you know, it will be little spicy, so I eat one kadi bajji and one sip of water and I finish that whole bajji. 😜😜. I already have another version of Marina Beach Milagai Bajji Recipe in this blog. Now let’s go to this simpler version of Milagai Bajji Recipe.
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Milagai Bajji Recipe
Ingredients
Besan – 1/2 cup
Rice flour – 1/4 cup
Corn flour – 1 to 2 tsp
Cooking soda – 2 pinches
Asafoetida – 1/6 tsp
Cumin seeds / Ajwain – 1/2 tsp
Chilli powder – 1/2 tsp
Salt – as per taste
Oil for frying
Step by Step Method for preparing Milagai Bajji
2. Mix all the flour and mentioned powder and add water little by little and make a batter. Add hot oil now. (See notes)
3. The Batter should be ineither too thick nor too thin in consistency. If it is too thick, the Bajji may not be well cooked and if it’s too thin, it will not be properly costed on the Bajji. Dip the Italian peppers/Milagai slowly in the batter till it fully covers.
4. When the oil is hot, reduce the flame and slowly drop the dipped Milagai into the hot oil. Increase the flame to medium and roll the Milagai slowly to cook on all sides. When it is light brown golden colour on all sides, filter the oil and serve it.
5. These Milagai Bajji need to served hot hot with any spicy chutney to taste it’s real taste. I had with spicy coriander Coconut chutney and Rose milk for my evening snack ☺.
Notes:
Printable recipe for Milagai Bajji
Milagai Bajji or the chilli Bajji is a tasty evening snack which is loved by most of the Indians. This is very famous in Chennai Marina Beach.
- Bajji Milagai - 4 to 5
- Besan - 1/2 cup
- Rice flour - 1/4 cup
- Corn flour - 1 to 2 tsp
- Cooking soda - 2 pinches
- Asafoetida - 1/6 tsp
- Cumin seeds / Ajwain - 1/2 tsp
- Chilli powder - 1/2 tsp
- Salt - as per taste
- Oil for frying
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Wash and make a slit on the Bajji Milagai. Try to remove the seeds as far as possible.
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Mix all the flour and mentioned powder and add water little by little and make a batter. Add hot oil now. (See notes)
-
The Batter should be ineither too thick nor too thin in consistency. If it is too thick, the Bajji may not be well cooked and if it's too thin, it will not be properly costed on the Bajji. Dip the Italian peppers/Milagai slowly in the batter till it fully covers.
-
When the oil is hot, reduce the flame and slowly drop the dipped Milagai into the hot oil. Increase the flame to medium and roll the Milagai slowly to cook on all sides. When it is light brown golden colour on all sides, filter the oil and serve it.
-
These Milagai Bajji need to served hot hot with any spicy chutney to taste it's real taste. I had with spicy coriander Coconut chutney and Rose milk for my evening snack.
1. Seeds sometimes give more spiciness. You cannot eat more than one Milagai Bajji if it is more spicy. Also if you try to eat, it might give trouble to your stomach later. 😜
2. Once you make slit in the Bajji, you can soak it in salt water, or tamarind water to reduce its spiciness. After 1 HR of soaking dry the peppers and then add to batter.
3. By Adding hot oil to the mixture, Bajji won't suck more oil during frying.
4. You can avoid baking soda while giving to kids, but it gives nice crunchiness to the Bajji.
One of My favorite snack and the pictures are tempting me
Hi Akila,
I love these bhajjis especially more after I moved to Bangalore 5 years ago!
I am back to blogging after a long gap and have moved to a new address. Do drop in at 'runnergirlinthekitchen.cucumbertown.com when you have some time.
my fav but afraid of more heat from chillies.looks so perfect
Hi Akila…thats a hit back home….next time soak the chillies in salt water before coating it…it tastes even better