I have always been fond of the taste of chilli and have never found any other spice to be as effective in spicing up the food in my home. If I am going out for a movie or to a party, I generally prepare a plate of just plain rice, but this time, I thought that I should try something a little different. I went for a plate of finger-licking spicy potatoes. The spicy potatoes were delicious. In fact, they were so good that I had to go out and purchase some more after the meal.
Good food is a gift that is meant to be shared. And being a bajji freak, sharing the blessings of good food with my cell is a way to put a smile on my face. So I’m introducing you to my favourite recipe of pickle, Bajji.
Being homesick is not a good situation, but it can be made worse if you’re a foodie. The problem is that many people have very limited choices when it comes to food while they’re abroad, which can lead to food cravings that can get out of hand. From trying to recreate the dishes you had in the last place you lived, to ordering off a menu that’s not even available in the country you’re in, the issue can lead to a range of food cravings that are difficult to resist.
Milagai bajji, also known as chilli bajji, is a classic south Indian tea time snack that is particularly popular in the evenings. Stalls selling these may be found on the Chennai Marina beach, in tiny tea cafes around the city, and in bustling markets. Milagai bajjis are simple to make at home.
Bajji maa bajji (fried fritters Madam) will be shouted by bajji sellers on Marina Beach, along with the names of the bajjis: raw banana, chilli, onion, cauliflower, and potato. We have a vendor that produces extremely delicious and crispy bajjis and offers them on paper plates with a spicy chutney, and we make it a point to locate that booth and get their bajjis every time we visit. We simply eat the crunchy bajji while sitting on the beach. Milagai bajji (chilli fritter) and vazhakkai bajji are two of my favorites (raw banana fritter).
I used thick light green chilies that are not as spicy as other chillies, but are mild enough for me. They’re easy to get by in the marketplaces. You may also use any long, mildly spicy chilies. It’s also known as banana peppers or bajji milagai. In the evening, I relax in my yard and enjoy this with a cup of tea. It’s much better if it’s pouring. For additional crispness and color, I added rice flour and biryani color (orange or sunset color) to my batter, similar to what we get from Marina beach bajji booths.
Time to prepare: 10 minutes
Time to cook: 20 minutes
Tamil Nadu cuisine
- 4 to 5 chillies
To make the batter
- 1/2 cup gram flour (besan)
- 4 tbsp rice flour
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cumin powder
- a pinch of hing (asafoetida)
- a pinch of salt (to taste)
- a pinch or 1/8 teaspoon baking soda
- a sprinkle of food coloring (optional)
- 1 tbsp. hot oil (optional)
- 1/2 cup (125 ml) water
Getting the batter ready
- Combine gram flour, rice flour, chili powder, cumin powder, hing, salt, food coloring, and soda in a large mixing basin. Mix thoroughly.
- To create a paste, add just enough water. To create a thick but smooth batter, add water a bit at a time.
- Mix in the heated oil well. The batter shouldn’t be too thick or too thin. The consistency should be similar to dosa batter, and the chilies should be thoroughly covered. Combine all of the ingredients in a large mixing bowl and set aside.
Putting together the bajjis
- Cut the chilies lengthwise in half. If you wish to decrease the heat a little, remove some of the seeds.
- In a deep frying pan, heat the oil. Put a drop of the batter into the oil to see whether it’s hot enough. The batter should rapidly rise to the top. Maintain a medium flame.
- Dip the chilies in the batter, ensuring sure they are well covered. Drop them into the oil with care.
- While frying, keep a steady stream of oil on the top of the bajji using your frying ladle or large spoon, so it may fluff up as it cooks.
- Turn the bajji when it has become a light golden color and cook for a few minutes.
- Continue to flip the fritters until they are uniformly brown in color and the oil bubbles have subsided.
- Serve the chilli bajjis with onion and tomato chutney while they’re still hot.
- The batter shouldn’t be too thick or too thin. The consistency should be thick enough to coat the chillies completely.
- Chilies from the grocery store may also be utilized.
- The same batter may be used to create bajjis with vegetables.
- The same batter may be used to make onion, potato, or chilli bajji.
- To prevent the bajjis from absorbing additional oil during frying, oil may be added to the batter.
- I used the same batter to make onion and potato bajjis.
I have started making chilli bajji since a week and a half ago, and I already have about 20 orders. The main reason for this is the fact that the chilli bajji is so addictive. I can make it for my family, and I can make it for my friends. By the way, I do not use hot spices for the chilli bajji, I only use mild spices. It is an interesting story.. Read more about bajji chilli in english and let us know what you think.
Frequently Asked Questions
Which chilli is used for Mirchi Bajji in USA?
There is no chilli used for Mirchi Bajji in USA.
Is Mirchi Bajji healthy?
Mirchi bajji is a popular Indian dish that consists of deep fried, spiced marinated and ground chickpeas. It can be eaten as a snack or side dish.
What is chilli Banji?
Chilli Banji is a type of Indian curry made with tomatoes, onions, garlic, ginger, and spices.