Milagai Bajji
Long green chilies dipped in a lightly spiced besan batter and fried until crisp outside and soft inside. This popular South Indian tea-time snack is bold, comforting, and especially good with coconut chutney.
For 8 servings
- prep · ~5 min
Prepare the chilies.
1.Wash and dry the bajji chilies well.2.Make one lengthwise slit in each chili, keeping the stem end intact.3.Remove some of the seeds if you want a milder heat.TIPDry chilies help the batter stick better and prevent oil splutter. - mix · ~5 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, baking soda, and salt to a bowl.2.Pour in water little by little and whisk to a smooth batter.3.Mix until the batter is thick enough to coat the back of a spoon.TIPA thick batter gives an even coating and puffs up nicely while frying. - fry · ~5 min
Heat the oil.
Pour the oil into a deep kadai and heat over medium flame until a small drop of batter rises steadily to the top.
- fry · ~12 min
Dip the chilies and fry the bajjis.
1.Dip each chili in the batter and coat it fully.2.Slide 2 to 3 coated chilies gently into the hot oil.3.Fry on medium heat, turning a few times, until golden and crisp on all sides.4.Lift out and let excess oil drip back into the kadai.TIPDo not fry on high heat or the outside will brown before the chili softens inside. - serve · ~1 min
Serve hot.
Serve the milagai bajji hot while the coating is crisp and the chilies are soft inside.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chilies completely dry after washing so the batter clings evenly and the oil does not splutter.
- 2Keep the slit shallow and the stem intact so the chili stays whole while dipping and frying.
- 3If your batter turns thin, whisk in a little more besan; it should coat the back of a spoon without running off.
- 4Fry only 2 to 3 bajjis at a time so the oil temperature stays steady and the coating crisps properly.
- 5Use medium heat throughout; the chili should soften inside by the time the outside turns deep golden.
- 6Drain upright or on a rack for a minute after frying to keep the shell crisp instead of steaming on paper.
- 7Serve immediately with coconut chutney or a squeeze of lemon, because bajjis lose their signature crunch as they sit.
Adapt it for your goals.
Stuffed
Fill the slit chilies with a little spiced mashed potato before dipping for a heartier street-style version.
low spiceLow-spice
Remove more seeds and membranes from the bajji chilies to keep the heat gentle while preserving the same flavor.
no sodaNo-soda
Skip the baking soda for a denser, slightly more traditional coating if you prefer less puff and more bite.
air friedAir-fried
Make a lighter version by brushing battered chilies with oil and air-frying; the crust will be less fluffy but still tasty.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes this snack more sustaining than a coating made only with refined flour.
Legume-Based Batter
Using besan as the main batter ingredient brings the benefits of pulses, along with a more filling texture.
Chili and Spice Goodness
Green chilies, turmeric, and asafoetida contribute bold flavor from small amounts of aromatic ingredients rather than heavy sauces.
Frequently asked questions
The chilies are usually too wet or the batter is too thin. Dry the chilies thoroughly and keep the batter thick enough to cling well.
