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India is a land of culinary diversity, and one of the most beloved and widely enjoyed snacks that transcends regional boundaries is the Bajji. Bajji is a crispy and flavorful treat that has captured the hearts and taste buds of people all over the country.
Bajji has its roots in India and has been a part of Indian cuisine for
centuries. It's a versatile snack that can be found in various forms across the
country. Essentially, Bajji consists of vegetables or occasionally fruits,
dipped in a spiced gram flour and rice flour batter and deep-fried to golden
perfection. The magic of Bajji lies in the crispy exterior that envelops a
soft, flavorful interior, creating a delightful contrast in textures and
tastes.
One such popular and beloved snack is the Milagai Bajji, a crispy, spicy,
and utterly delicious treat that has captured the hearts and taste buds of
people all over India.
Milagai Bajji, also known as Mirchi Bajji, is believed to have its roots in South India. It's a favorite snack in Tamil Nadu, Andhra Pradesh, Karnataka, and Kerala. The dish consists of green chilies, often banana peppers or mild green chilies, which are dipped in a spiced gram flour batter and deep-fried to golden perfection.
The versatility of Milagai Bajji is another reason for its popularity. You can enjoy it as an afternoon snack, pair it with a hot cup of tea or coffee, or serve it as an appetizer at parties and gatherings. Its ability to cater to different palates is one of the many reasons why it's a beloved street food.
Ingredients:
- Long green chilies (banana peppers or similar) - 6 to 8
- Gram flour (besan) - 1/2 cup
- Rice flour - 1/2 cup
- Asafoetida - a pinch
- Chilli Powder - 1/2 tsp.
- Salt - 1 tsp.to taste
- Water (to make a thick batter)
- Oil (for deep frying)
Method:
- Wash and slit the green chilies lengthwise, removing the seeds if you want to reduce the spiciness.
- In a mixing bowl, combine the gram flour, rice flour, asafoetida, red chilli powder and salt.
- Gradually add water to the dry ingredients and mix until you have a thick, smooth batter.
- Heat oil in a deep pan for frying.
- Dip each green chili into the batter, ensuring it's coated evenly.
- Carefully place the battered chilies into the hot oil and fry until they turn golden brown and crispy. You may need to do this in batches.
- Remove the fried bajjis and place them on a paper towel to remove excess oil.
- Serve hot with your favorite chutney.
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