Milagaai Bajji/Chilli Bajji/Mirchi Bajji

This is my favorite bajji after onion bajji. Hot bajji is perfect with a cup of chai. There is few things you have to keep in mind when making the bajji or the bajji will get too spicy. So what i do is deseed my peppers. This way the spiciness is gone and the bajji taste yum.

Milagai bajji is a very popular street snack in India. There are many fans for this milagai bajji, hence wanted to do a separate post for this. You can make this with or without stuffing. 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). 

Similar Bajji Recipes:

Prep Time: 10 mins        Cooking Time : 3-4 mins per batch

Serves : 8



Bajji Milagaai/Banana peppers : 8 (I took small size)

Kadalai Maavu/Besan flour : 1 cup


Rice Flour : 1/4 cup

Red chilly powder : 2 tsp

Food color : 1/4 tsp (Optional)

Ajwain/Omam : 1/4 tsp

Baking soda : a pinch

Water as needed

Salt to taste

Oil to deep fry


  1. Wash and pat dry peppers. Slit open peppers and deseed it.
  2. Take all the ingredients except peppers in a bowl.
  3. Add water slowly and make it into a thick batter. The batter shouldn’t be too thick.
  4. Heat oil for deep frying. Now dip the pepper in batter, fill the inside of the pepper with batter.
  5. Drop pepper in and fry till golden. Drain it in paper towel. Serve with a Masala Tea/Chai


Wash peppers in clean water and pat dry it.
Slit open
Deseed it
Take flours, red chilly powder, salt, ajwain, baking soda, food color in a bowl
Add water little by little, make it to a smooth and thick batter
drop mirchi in, fill the inside with the batter
Fry it in hot oil and drain them
Serve hot chilli/milagaai bajji



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