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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.
Prepare the Chilies and Stuffing
Make the Batter
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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 368.78 calories per serving with 11.46g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Heat the Oil for Frying
Fry the Bajjis
Serve Hot
Instead of tamarind paste, stuff the chilies with a mixture of mashed potatoes, finely chopped onions, coriander, and spices before dipping in batter.
For a modern twist, stuff the chilies with a mix of grated mozzarella or processed cheese, chopped herbs, and a pinch of black pepper.
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.
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.
This recipe includes spices like Ajwain (carom seeds) and Hing (asafoetida), which are traditionally used in Indian cooking to aid digestion and prevent bloating.
Green chilies are a natural source of capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
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.
A typical serving of three Milagai Bajjis contains approximately 250-300 calories. The majority of these calories come from the besan batter and the oil absorbed during the deep-frying process.
This usually happens if the oil is not hot enough. Ensure the oil reaches the correct temperature (around 180°C or 350°F) before you start frying. Frying in small batches also helps maintain the oil temperature and prevents the bajjis from becoming greasy.
Yes, for a healthier version, you can use an air fryer. Preheat it to 200°C (400°F). Lightly spray the battered chilies with oil and air fry for 10-12 minutes, flipping them halfway through, until they are golden and crisp. The texture will be different from the deep-fried version but still enjoyable.
The ideal chilies are the large, light green, and mildly spicy variety specifically known as 'Bajji Milagai' in South India. Banana peppers or Anaheim peppers are suitable substitutes if bajji chilies are unavailable.
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