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:
- Potato (Urulaikizhangu) Bajji/ Aloo Bajji
- Bread Bajji/Bread Pakora – Easy Indian Snack
- Mangalore Bajji/Goli Baje/Mangalore Bonda
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
- Wash and pat dry peppers. Slit open peppers and deseed it.
- Take all the ingredients except peppers in a bowl.
- Add water slowly and make it into a thick batter. The batter shouldn’t be too thick.
- Heat oil for deep frying. Now dip the pepper in batter, fill the inside of the pepper with batter.
- Drop pepper in and fry till golden. Drain it in paper towel. Serve with a Masala Tea/Chai