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)
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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.
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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.
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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.