Chilli Bajji | Milagai bajji | mirchi bajji

chilli bajji, milagai bajji, mirchi bajji, bajji recipe, Indian fritters, chilli fritters, street style bajji, besan batter bajji, tea time snacks, South Indian snacks, deep fried snacks, bajji batter recipe, crispy bajji, pepper bajji, anaheim pepper bajji, yellow pepper bajji, pakora recipe, homemade bajji, easy bajji recipe, bhajji with step-by-step pictures and video recipe. Check out the onion bajji recipe, and if you like the video, pls SUBSCRIBE to my channel.

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 teaspoon corn flour 

1/2 tablespoon Kashmiri chilli powder

1 teaspoon salt

1/4 teaspoon carom seeds

A pinch of asafoetida

1/4 teaspoon turmeric powder

A pinch of baking soda 

bajji milagai

1 cup + 2 tablespoon 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.

milagai bajji

mirchi bajji

No ratings yet

Print Pin Comment

Ingredients

• 1 cup besan flour
• 1/4 cup rice flour
• 1 teaspoon corn flour
• 1/2 tablespoon Kashmiri chilli powder
• 1 teaspoon salt
• 1/4 teaspoon carom seeds
• A pinch of asafoetida
• 1/4 teaspoon turmeric powder
• A pinch of baking soda
• bajji milagai
• 1 cup + 2 tablespoon 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!