Milagai Bajji
Crispy, savory fritters made from large green chilies, stuffed with a tangy filling, and deep-fried in a spiced chickpea flour batter. A classic and indulgent South Indian tea-time snack that's addictively delicious.
For 4 servings
Prepare the Chilies and Stuffing
- Wash the bajji chilies thoroughly and pat them completely dry with a kitchen towel.
- Carefully make a slit lengthwise on one side of each chili, from the stem down, without cutting all the way through.
- Gently scrape out and discard the seeds and white pith using a small spoon or your fingers. This step is crucial to reduce the heat.
- In a small bowl, mix the tamarind paste, 0.25 tsp of salt, and 0.25 tsp of hing to form a thick, uniform paste.
- Using your finger or a small spoon, carefully stuff a small amount of this tangy tamarind mixture inside each slit chili.
Make the Batter
- In a medium-sized mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, ajwain, the remaining 0.25 tsp of hing, baking soda, and the remaining 1 tsp of salt.
- Whisk the dry ingredients together to ensure they are well combined.
- Gradually add about 3/4 cup of water while whisking continuously to form a thick, smooth, and lump-free batter. The ideal consistency is similar to pancake batter—it should coat the back of a spoon without being too runny or too thick.
- Let the batter rest for 10 minutes.
Heat the Oil for Frying
- Pour oil into a deep kadai or heavy-bottomed pan, ensuring it's about 2-3 inches deep. Heat over medium-high heat.
- To check if the oil is at the correct temperature (around 180°C or 350°F), drop a tiny amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
Fry the Bajjis
- Just before frying, you can add 1 tablespoon of the hot oil to the batter and mix well. This makes the bajjis extra crispy.
- Hold a stuffed chili by its stem and dip it completely into the batter, ensuring it's evenly coated on all sides.
- Gently and carefully slide the battered chili into the hot oil. Repeat with 2-3 more chilies, but do not overcrowd the pan.
- Fry for 3-5 minutes, turning them occasionally with a slotted spoon, until they are an even golden brown and crispy all over.
- Once cooked, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve Hot
- Repeat the frying process for the remaining chilies.
- Serve the Milagai Bajjis immediately while they are hot and crispy, accompanied by coconut chutney, mint chutney, or tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. If it's too thin, it won't coat the chili properly. If it's too thick, the coating will be doughy.
- 2Ensure the oil is at the right temperature. If it's not hot enough, the bajjis will absorb too much oil. If it's too hot, they will brown too quickly on the outside while remaining uncooked inside.
- 3Pat the chilies completely dry before dipping them in batter to help it adhere better.
- 4For extra crispiness, add 1 tablespoon of hot oil from the pan into the batter and mix well just before frying.
- 5Fry in small batches to maintain the oil temperature and ensure even cooking.
- 6Removing the seeds from the chilies is optional but highly recommended to make them milder and more enjoyable for everyone.
- 7Letting the batter rest for 10-15 minutes allows the besan to hydrate properly, resulting in a better texture.
Adapt it for your goals.
Potato Stuffed Bajji
Instead of tamarind paste, stuff the chilies with a mixture of mashed potatoes, finely chopped onions, coriander, and spices before dipping in batter.
Cheese Stuffed BajjiCheese Stuffed Bajji
For a modern twist, stuff the chilies with a mix of grated mozzarella or processed cheese, chopped herbs, and a pinch of black pepper.
Double Fried BajjiDouble Fried Bajji
For an exceptionally crispy texture, fry the bajjis until they are light golden, remove them from the oil for a few minutes, then fry them again until deep golden brown.
Why this is on our healthy list.
Good Source of Plant-Based Protein
The primary ingredient in the batter, Besan (gram flour), is derived from chickpeas and is a good source of plant-based protein, which is essential for muscle repair and growth.
Aids Digestion
This recipe includes spices like Ajwain (carom seeds) and Hing (asafoetida), which are traditionally used in Indian cooking to aid digestion and prevent bloating.
Contains Capsaicin
Green chilies are a natural source of capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
Frequently asked questions
Milagai Bajji is a deep-fried snack, which makes it high in calories and fat. While delicious, it is best enjoyed in moderation as an occasional indulgence rather than a regular part of a health-focused diet.