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CHILLI BAJJI / MILAGAI BAJJI RECIPE
Chilli Bajji/ milagai Bajji recipe
Serve immediately, hot hot, with thick coconut chutney the best, remember, if its not hot, its not molaga bajji, its paper bajji .
CHILLI BAJJI / MILAGAI BAJJI RECIPE | RAK'S KITCHEN
Chilli Bajji/ milagai Bajji recipe
Prep Time: 10 mins | Cook time: 10 mins | Makes: 4
Ingredients| Ooty bajji chilli (light green in colour and big) | 4 |
| Besan/ kadala maavu | 1/2 cup |
| Rice flour | 1/4 cup |
| Corn flour (optional) | 1 tsp |
| Cooking soda (sodium bi carb) | 3 pinches |
| Asafoetida | 1/8 tsp |
| Ajwain(omam) or jeera | 1 tsp |
| Red chilli powder | 1/2 tsp |
| Salt & water | As needed |
| Hot oil (optional) | 1 tblsp |
| Oil | for deep frying |
Method
- Wash the chillies and pat dry with clean kitchen towels. Slit them each lengthwise with a pairing knife (small knife), without completely split them into two. Carefully remove the seeds inside completely with the help of the knife. Just scrap away the seeds with the knife.
- In a mixing bowl, mix gram flour, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the chillies, not too thick.
- Mean while, heat enough oil to fry the bajjis in a kadai. Dip one by one the chillies and drop carefully in to hot oil. Cook both sides for 2 minutes a side or until golden brown and crisp. Once done, drain in paper towels.
- If you are not comfortable of slitting without splitting and taking out the seeds, then you can slit and split into two each chilli and take out the seeds easily.
- Seeds should be removed completely for reducing the spiciness. Otherwise it will be too spicy and no good for your tummy too.
- The batter should be in correct consistency so that it spreads over the chillies easily and forms a thin layer. If the coating is too thick, i.e; if the batter is too thick, it will take time to cook and the bajjis inside will not get cooked.
- Cook in medium flame to ensure the bajjis get cooked inside.
- Mix the batter and keep it ready, once the oil is hot, you can add a laddle full of hot oil carefully in the batter and mix. This is to avoid sucking of oil in the bajji.
- If your chilli is still spicy after removing the seeds, then you can keep it immersed in water mixed with salt and a lemon squeezed in it.
- Bachelors can try the same with ready made bajji mix.
Serve immediately, hot hot, with thick coconut chutney the best, remember, if its not hot, its not molaga bajji, its paper bajji .
CHILLI BAJJI / MILAGAI BAJJI RECIPE | RAK'S KITCHEN
