MILAGAI BAJJI (WITH CRUNCHY PEANUT TOPPING)

Milagai bajji is a popular snack of South India. It is made with a specific kind of chillies called as banana chillies or yellow wax peppers. This kind of peppers aren’t really spicy. They have a mild flavour and, tastes similar to green bell peppers.

Milagai bajji goes really well with hot tea, which make it a perfect tea time snack. It is made by dipping the chillies in a batter and, fried in oil. There are so many kinds of bajji. Milagai bajji is slightly spicy compared to other kinds of bajji. It is a perfect snack for someone who likes spicy foods.

ABOUT THE RECIPE:

Milagai bajji can be made in so many different ways. I’ve added a special topping for this milagai bajji, which adds extra crunchiness, compared to the plain milagai bajji. The topping that I’ve used is a make ahead recipe. It can be stored at room temperature for up to 1 week.

INGREDIENTS FOR MILAGAI BAJJI:

FOR THE TOPPING:

• PEANUTS – 2 TBSP
• DRY RED CHILLIES – 3 NOS
• GARLIC (PEELED) – 4 NOS
• CHAT MASALA – 1 TSP
• OIL – 1/2 TSP

MAIN INGREDIENTS:

• BANANA CHILLIES – 5 ~ 6 NOS
• GRAM FLOUR – 1 CUP
• RICE FLOUR – 1/2 CUP
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED
• BAKING SODA – 1/4 TSP
• OIL – FOR FRYING
• CORIANDER LEAVES – FOR GARNISHING

HOW TO MAKE MILAGAI BAJJI:

HOW TO MAKE CRUNCHY PEANUT TOPPING:

• Heat a pan and, add 1/2 tsp of oil.
• Once the oil is heated, add 2 tbsp of peanuts.

• On medium flame, roast it until, they turn crispy. Then transfer it to a plate.

• In the same pan add the dry red chillies and peeled garlic and, saute it for 20 seconds.

• After 20 seconds or, once they are roasted, transfer it to the plate.

• Once they are cooled down, transfer it to a blender.

• Blend it to a coarse powder. After blending, transfer the coarse powder to a bowl.

• Add 1 tsp of chat masala to the blended powder and, mix them well.

CRUNCHY PEANUT TOPPING IS READY.

HOW TO MAKE MILAGAI BAJJI:

• In a large mixing bowl, add 1 cup of gram flour, 1/2 cup of rice flour, 1 tbsp of chilly powder, 1/4 tsp of baking soda and salt.

• Add little water at a time and, mix it to a thick batter. It shouldn’t be too thick or too thin. It should have a consistency of a dosa batter.

• Heat a kadai/wok and, add oil to it. This recipe requires around 4 cups of oil. The chillies has to be completely submerged in the oil.

• Meanwhile, slit the chillies along its length. Also remove the seeds from the chillies.

• Once the oil is heated, add 1/4 cup of heated oil to the mixed batter.

• Mixing the heated oil to the batter helps to give crispy outer to the bajji.

• Mix the batter well and, add the slit chillies to the batter. Dip the chillies in the batter. This helps the batter to coat the chillies on all sides.

• Drop the battered chillies in the oil.

• Fry them until it turns golden brown and, then remove it from the oil. Add 1 or 2 pieces at a time.

YUMMY AND DELICIOUS MILAGAI BAJJI IS READY. ADD THE TOPPINGS ONTO THE MILAGAI BAJJI AND SERVE IT.

PRO TIPS:

• This batter can be used to make any kind of bajji.
• Adding heated oil helps to give crispy outer to the bajji.
• It can also be served without the peanut topping. It is added to enhance the taste and flavour of the recipe.
• The topping can be stored at room temperature for upto 1 week. If you want to store it for a longer time, do not add oil while roasting.