Chilli Bajji Recipe / Milagai Bajji - Molaga Bajji Recipe

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

METHOD

Wash the chillies and slit it vertically.Remove the seeds and set aside. 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. 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. Heat oil in a kadai and put a drop of batter.If it raises immediately,oil temperature is right. Now coat the chillies in the batter and drop in oil immediately. Deep fry both the sides till golden.Remove,drain in a tissue and serve hot.

Note

U can use 1/3 cup of rice flour too if u want bajjis to be in softer side. 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. Adding Kesari color is optional.But it gives a  nice color as we get in bajji shops. U can add little idli,dosa batter instead of cooking soda.

Serve hot with tea and tomato sauce or coconut chutney

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