Mirchi Bajji Recipe
Mirchi Bajji Recipe | Milagai Bajji Recipe
Cook Time
25 mins
Total Time
25 mins
 

 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.

Course: Snack
Cuisine: South Indian
Keyword: Milagai Bajji Recipe, Mirchi Bajji Recipe
Servings: 6 Nos
Author: Priya Santhamohan
Ingredients
  • 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
Instructions
  1. Slit the bajji milagai in the center with a knife and gently scrap the seeds out. Then wash it thoroughly.

  2. Measure and keep all the other ingredients ready. Take a wide bowl and add besan flour first.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

    Enjoy this milagai bajji recipe with red chilli coconut chutney or coriander chutney.