Chilli Bajji | Milagai bajji | mirchi bajji
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Chilli Bajji, also known as Milagai Bajji or Mirchi Bajji, is one of the most loved South Indian tea‑time snacks. These golden, crispy fritters are made by dipping long green chillies in a spiced gram‑flour batter and deep‑frying them to perfection. Light, crunchy, and bursting with flavour, this street‑style bajji is incredibly easy to prepare at home with just a handful of pantry ingredients. Whether you enjoy it with coconut chutney, tomato ketchup, or simply as a monsoon treat, this recipe guarantees the perfect crispness every time.
Which chillies are best for making chilli bajji?
Long, mild chillies like banana peppers, bajji milagai, yellow peppers, or Anaheim peppers work best. They give flavour without too much heat.
Why do we use a mix of besan, rice flour, and corn flour?
- Besan gives structure and flavour
- Rice flour adds crispiness
- Corn flour helps the batter stay light and crunchy
This combination creates the perfect bajji texture.
What does baking soda do in the batter?
Baking soda makes the coating airy and slightly puffy. It’s optional, but great if you want a lighter, fluffier bajji.
How thick should the bajji batter be?
The batter should be slightly thick but pourable, similar to dosa batter. It must coat the chilli evenly without dripping too much.
Can I slit and stuff the chillies?
Absolutely. You can fill them with:
- Spiced mashed potatoes
- Tamarind chutney
- Cheese
- Onion masala
This turns it into a fuller, street‑style stuffed bajji.
How do I make the bajjis extra crispy?
- Add a little extra rice flour
- Fry on medium heat
- Do not overcrowd the pan
- Fry twice for extra crunch (optional)
Why is my bajji absorbing too much oil?
- The batter may be too thin
- Oil temperature may be low
- Too much baking soda
- Overmixing the batter
Adjusting these will help reduce oil absorption.
Can I air‑fry or bake chilli bajji?
Yes, though the texture won’t be identical. Brush with oil and bake at 200°C (400°F) for 15–18 minutes or air‑fry at 180°C for 12–15 minutes.
Ingredients
1 cup besan flour
1/4 cup rice flour
1 tsp corn flour
1/2 tbsp Kashmiri chilli powder
1 tsp salt
1/4 tsp carom seeds
A pinch of asafoetida
1/4 tsp turmeric powder
A pinch of baking soda
bajji milagai
1 cup + 2 tbsp water
Oil for deep frying
How to make vazhakkai bajji with step-by-step pictures
- In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
- Gradually add water while whisking to form a smooth, lump‑free batter.
- Add baking soda and mix well (optional step).
- Heat oil in a deep frying pan over medium flame.
- Dip each bajji milagai slice into the batter, coating evenly.
- Drip off excess batter before gently sliding the slice into hot oil.
- Fry a few slices at a time, flipping occasionally until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve hot with chutney.
Ingredients
- 1 cup besan flour
- 1/4 cup rice flour
- 1 tsp corn flour
- 1/2 tbsp Kashmiri chilli powder
- 1 tsp salt
- 1/4 tsp carom seeds
- A pinch of asafoetida
- 1/4 tsp turmeric powder
- A pinch of baking soda
- bajji milagai
- 1 cup + 2 tbsp water
- Oil for deep frying
Instructions
- In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
- Gradually add water while whisking to form a smooth, lump‑free batter.
- Add baking soda and mix well (optional step).
- Heat oil in a deep frying pan over medium flame.
- Dip each bajji milagai slice into the batter, coating evenly.
- Drip off excess batter before gently sliding the slice into hot oil.
- Fry a few slices at a time, flipping occasionally until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve hot with chutney.
Video
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