Mirchi bajji / millagai bajji

Mirchi bajji/millagai bajji is a delicious snack prepared and enjoyed during rainy season when the chilies are available in abundance.

A freshly brewed cup of filter coffee and crispy mirchi bajjis with a dash of chat masala sprinkled and tangy green chutney calls for a celebration of bursting flavours in your tongue.

Here is the recipe

Mirchi bajji/millagai bajji

INGREDIENTS

5 large bajji (light green variety)

For the batter

1 1/2 cups of besan

2 tablespoon rice flour

11/2 tsp of spicy red chili powder

A pinch of heeng

1/2 teaspoon amchoor powder

Salt as required

1/2 tsp chat masala (optional)

Peanut oil for deep frying

Method

1. In a large mixing bowl add all the ingredients(for the batter) and mix well. Create a small well in the middle add small quantity of water at a time and make a lumps free thick batter.

 

2. Wash and dry green chilies in a kitchen napkin or towel. Use a knife to slit the chilies and de-seed.

3. Dip the chilies in the batter and coat all over with the batter. One or two at a time.

4  Heat oil in thick bottomed kadai, take a little batter put it in oil and test whether the oil is hot enough. When the batter floats it means oil is ready.

5. Now take the chili coated with batter and gently drop in hot oil.

6. Fry the bajjis in medium flame, golden brown and crispy. Spread the bajjis in kitchen napkin to drain excess oil. We will repeat the process until all chilies are done.

7. Cut into desired portion size sprinkle chat masala and serve with dates and tamarind chutney/ tomato ketchup/ green chutney.

8. We had it with masala chai.

Notes

You can stuff the chilies if you want, it's however optional.

Use fresh spices and green chilies for better results.