Updated on by Raks Anand 31 Comments
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Chilli bajji, milagai bajji recipe from scratch with tips and tricks to bring down the spice to make it palatable.
I used to be a great fan of this Ooty chilli Bajji/ Ooty milagai bajji. Think I have had this in exhibitions 2-3 times when I was kid and recently 3 or 4 years back too. Just love it!
At home when I buy a pack of this chillies, I make a lot and only me and Vj to eat it, so eat a lot too and got bored of it.
We both actually now a days stopped eating this if made at home! Yes, one or two will be fine and tasty too, too much means we run away.
So this time, I took only 4 from little India shopping and made it just for blogging sake 😊.
There is no such fancy recipe in this one, plain bajji, that’s it. I have not tried the stuffed north Indian version yet.
But thought of sharing this simple recipe too as some beginners in cooking may not know how to make this bajjis without too much of hot (spiciness).
Instructions
- Wash the chillies and pat dry with clean kitchen towels. Slit them each lengthwise with a pairing knife (small knife), without completely split them into two. Carefully remove the seeds inside completely with the help of the knife. Just scrap away the seeds with the knife.
- In a mixing bowl, mix gram flour, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the chillies, not too thick.
- Mean while, heat enough oil to fry the bajjis in a kadai. Dip one by one the chillies and drop carefully in to hot oil. Cook both sides for 2 minutes a side or until golden brown and crisp. Once done, drain in paper towels.
Serve immediately, hot hot, with thick coconut chutney the best, remember, if its not hot, its not molaga bajji, its paper bajji 😛 .
I had it with chutney, tea (which is said to be the perfect combination) and rusk. But when I was a kid, I used to have aavin icecream after bajji 😆.
Video below in the recipe card may vary slightly from the recipe mentioned below.
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Chilli Bajji | Milagai Bajji recipe
Chilli bajji, milagai bajji recipe from scratch with tips and tricks to bring down the spice to make it palatable.
Course Snack
Cuisine Indian, South Indian
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 4 people
Cup measurements
Ingredients
- 4 Ooty bajji chilli light green in colour and big
- ½ cup Besan kadala maavu
- ¼ cup Rice flour
- 1 teaspoon Corn flour optional
- 2 pinches Cooking soda sodium bi carb
- ⅛ teaspoon Asafoetida
- ½ teaspoon Ajwain omam or cumin
- ½ teaspoon Red chilli powder
- Salt & water - As needed
- 1 tablespoon Hot oil optional
- Oil - for deep frying
Instructions
Wash the chillies and pat dry with clean kitchen towels.
Slit them each lengthwise with a pairing knife (small knife), without completely split them into two.
Carefully remove the seeds inside completely with the help of the knife. Just scrap away the seeds with the knife.
In a mixing bowl, mix gram flour, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera.
Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the chillies, not too thick.
Mean while, heat enough oil to fry the bajjis in a kadai.
Dip one by one the chillies and drop carefully in to hot oil.
Cook both sides for 2 minutes a side or until golden brown and crisp. Once done, drain in paper towels.
Video
Notes
- If you are not comfortable of slitting without splitting and taking out the seeds, then you can slit and split into two each chilli and take out the seeds easily.
- Seeds should be removed completely for reducing the spiciness. Otherwise it will be too spicy and no good for your tummy too.
- The batter should be in correct consistency so that it spreads over the chillies easily and forms a thin layer. If the coating is too thick, i.e; if the batter is too thick, it will take time to cook and the bajjis inside will not get cooked.
- Cook in medium flame to ensure the bajjis get cooked inside.
- Mix the batter and keep it ready, once the oil is hot, you can add a laddle full of hot oil carefully in the batter and mix. This is to avoid sucking of oil in the bajji.
- If your chilli is still spicy after removing the seeds, then you can keep it immersed in water mixed with salt and a lemon squeezed in it.
- Bachelors can try the same with ready made bajji mix.
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Reader Interactions
Comments
mukta chowdhary
perfect for this season..plz tell d reason behind adding hot oil..
Reply
AparnaRajeshkumar
did u taste the same milagai bajji in coutralam?? if not the tastiest one is that than ooty :d after a bath in waterfalls u wll nt know how many u had also u wont feel too much oil ... great recipe !!!
Reply
Sowmya Madhavan
Like aparna's comment..very true...
They looks so yumm..
Made them once and loved it..Reply
Akila
Looks so great...
Reply
Hemalatha
mouth watering! 🙂
Reply
Veena Theagarajan
so yummy I love it
Reply
Hari Chandana P
Perfect for this rainy season.. yummy 😀
Reply
Shama Nagarajan
yummy and inviting recipe...
Reply
divya
looks simply awesome! Wonderfully prepared.
Reply
Khaugiri
Mouthwatering !!!!
Reply
See AlsoThai Sweet Chilli Sauce Recipeprathibha Garre
Nice ..perfect for the season
Reply
Kadhyaa
perfect for the weather 🙂
Reply
Gayathri Ramanan
fabulous bajji...tempting clicks
Reply
Bg
Looks lovely. Quick observation -Is that a non stick pan that you have used for heating oil? Is it safe? I have heard/read that non-stick pans are quite hollow and do not have a firm base and heating oil to high temps is dangerous.
Reply
Nithya
woww.. yummy. really mouthwatering. want to eat now itself..;)... try bread bajji if possible....
Reply
Asha Shivakumar
Perfect evening snack. It looks so good.
Reply
Lakshmi Canteen @ Koppa
Perfectly made..love it anytime 🙂
Reply
Harini M
Wow all time favorite,Your pics really speaks 🙂
Reply
radhika
I'm a student moving to Singapore for my further studies this month. I was wondering if you could let me know where is the best place to shop for Indian provisions. I will be staying in Jurong area
Reply
Uma Ramanujam
Stunning... Ooty milagai Bajji reminds me of some good old days..wish go back and enjoy the same. awesome pictures...
Reply
Raks anand
Little India, Mustafa mainly... 🙂
Reply
Raks anand
You are right, usually I use another metal kadai usually, that was busy cooking something else, so used this for this quick frying.
Reply
JEYASHRI SURESH
Milagai bajji is my most fav snack, and i never miss it during my visit to Marina beach. the clicks are totally tempting me to try out this soon
Reply
Priya Suresh
Am missing them very much..love to munch it anytime.
Reply
digitalstyle
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.
Reply
SHARMILEE J
I love this on any rainy day...looks yum
Reply
Ranju
Very well written recipe...love the pics too. I tried it today...had only 4 molagais...tried different combos and ended up eating the first 3...hubby got the last one - the best one 😉
Reply
yamuna sridhar
Raji, marina beach molaga bajji is also the best one.after wetting ourselves completely in the beach and having hot bajji with a spicy mint chutney......really amazing...
Reply
Kelly Kelly
What do the people of the north stuff in them? 🙂
Reply
Gopi Krishnan
Like
Reply
Aleena George
So crispy and yummy
Reply
