Milagai Bajji with Coconut Chutney

Instructions

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.