Mirchi Bajji Recipe with step by step pictures, a much needed snack for this chill climate. The measurements used here is same to other bajji recipes shared in asmallbite. But I have shared some tips to de-seed the bajji and reduce the spiciness, as it is not good for the tummy. First I thought of sharing, stuffed mirchi bajji, but am really tired of Pongal preparations and not in a mood to cook lengthy recipes. I think most of you have tasted, the bajji’s sold in Marina beach in Chennai, also tomorrow being Kanu Pongal there will be a huge crowd and heavy demand for this bajji. It can be easily prepared in home in hygenic conditions and enjoy this milagai bajji recipe with a cup of hot filter coffee with your near ones.
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Mirchi Bajji Recipe / Milagai Bajji Recipe with step by step pictures, a much needed snack for this chill climate with slight variation from other bajji's.
- 6 Mirchi Bajji / Bajji Milagai
- 1/2 Cup Bengal Gram Flour / Besan Flour
- 1/4 Cup Rice Flour
- 1/8 tsp Turmeric Powder
- 1/2 tbsp Red Chilli Powder
- 1 tsp Jeera / Omam Crushed
- 1/8 tsp Hing
- 1 Pinch Food Colour Optional
- 1/2 tsp Ginger Garlic Paste
- 1 Generous Pinch Cooking Soda
- 1 tsp Ghee
- Salt As Required
- Water As Required
- Oil For Deep Frying
Slit the bajji milagai in the center with a knife and gently scrap the seeds out. Then wash it thoroughly.
Measure and keep all the other ingredients ready. Take a wide bowl and add besan flour first.
Then add rice flour, turmeric powder, chilli powder, jeera, hing, ginger - garlic paste, cooking soda and required salt. Now pour water little by little and start mixing without any lumps. The batter should be like dosa batter not too thick nor watery.
Then add 1 tsp of ghee. Heat oil in a kadai, the oil temperature should not be fuming or low. To check the oil temperature, drop a pinch of batter in the oil, if it raise immediately, the oil temperature is perfect.
Also pour 1 ladle full of hot oil to the batter and mix again. Dip and coat the mirchi bajji in the batter on both sides evenly. Wipe the mirchi bajji on the edges of the bowl to remove excess batter.
Drop it in the oil carefully, once it gets cooked, turn to other side and fry till golden brown. Do the whole process in medium flame, else it wont get cooked inside. Drain it in kitchen towel and repeat the same with the remaining bajji milagai.
2. If preferred, you can use the bajji milagai as such without removing the seeds, but sure it will be too spicy which is not good for the tummy.
3. If you are not able to remove the seeds by slitting in the center, just cut the bajji into half.
4. To remove the spiciness from the bajji, soak it in butter milk or lemon water for 10 minutes. Wash well and pat dry before frying.
5. Addition of ginger garlic paste is optional, but helps to relieve from gastric troubles created by mirchi.
6. Cooking soda gives softness to the mirchi bajji recipe.
4. Also don’t add cooking soda more than mentioned, else bajji absorbs more oil.
5. If bajji absorbs oil, add 1 ladle of hot oil and it also gives crispiness to the bajji recipe.
6. If the batter is thick, it takes lot of time to cook and the bajji turn hard.
7. If the batter is watery, the bajji turn flat and sucks more oil.
8. Addition of jeera / omam helps in digestion and lends great flavour.
9. Always cook in medium flame, else it wont get cooked inside.
10. Addition of food colour is optional, but it gives vibrant colour to the milagai bajji recipe.
11. Instead of cooking soda, little idli batter or 1 tsp of sour curd can be added, it also gives nice taste.
12. Addition of ghee is optional but it lends nice flavour.