One of the most popular tea-stall snacks all over the country, Mulaku Bajji or Chilli Bajji is best devoured with a hot cup of chai!
There is a little nip in the air and I guess, winter is already here in the valley. The evenings call for deep fried, hot and spicy Mirchi Bajjis with a piping hot cup of tea.
We, Indians, generally have a high tolerance for spice. Husband and I love our hot curries any day. But let me be honest here, I cannot have Mirchi Bajjis. I somehow never acquired the taste for it. These are his favorite though.
Kerala Mulaku Bajjis do not have a stuffing inside and therefore, is pretty easy to make. It calls for simple ingredients to prepare the batter. The chilies used for preparing the Chili Bajjis are also called Ooty chilies or banana chilies. Yeah, to each his own.
If you are wary of the spiciness like me, here is a tip. Make a slit on the chili and remove the seeds with the help of a spoon or a knife. It is better for your tummy too!
Kerala Style Mulaku Bajji Recipe:
Wash and pat dry the chilies. Make a slit on each of them and remove the seeds.
Prepare the batter. Mix together chickpea flour(besan), rice flour, turmeric powder, red chili powder, salt, cumin powder(jeera), asafoetida(hing), ginger garlic paste and baking soda. Add ghee for added taste. Add water little by little to form a thick batter.
Heat oil in a pan for deep frying. When the oil is hot, add a ladleful of hot oil to the batter and mix well. This is done to avoid the bajjis soaking too much oil.
Dip each chili in the batter and coat well. Drop in the hot oil and cook both sides until crisp and golden brown.
Drain and remove on paper towels and serve hot.
Chili Bajji Recipe:
One of the most popular tea-stall snacks all over the country, Mulaku Bajji or Chilli Bajji is best devoured with a hot cup of chai!
Ingredients
- 5 chili peppers/Ooty chilies
- 1/2 cup chickpea flour(besan)
- 1/4 cup rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt, to taste
- 1/2 tsp cumin powder
- A pinch of asafoetida
- 1 tsp ginger-garlic paste
- 1/4 tsp baking soda
- 1 tsp ghee(optional)
- Water for preparing a thick batter
- Oil for deep frying
Instructions
- Wash and pat dry the chilies. Make a slit on each of them and remove the seeds.
- Mix together chickpea flour(besan), rice flour, turmeric powder, red chili powder, salt, cumin powder(jeera), asafoetida(hing), ginger garlic paste and baking soda. Add ghee for added taste. Add water little by little to form a thick batter.
- Heat oil in a pan for deep frying.
- When the oil is hot, add a ladleful of hot oil to the batter and mix well.
- Dip each chili in the batter and coat well. Drop in the hot oil and cook both sides until crisp and golden brown.
- Drain and remove on paper towels and serve hot.
Chef says:
If you still feel the chilies are spicy, even after the seeds are removed, dip them in tamarind extract for some time. Only then, proceed with dipping in the batter for frying.
The batter should be slightly thicker than idly batter. Else the batter won’t stick to the chili while frying.
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I love this!
It’s prepared in Odisha too. Ready for ‘Lanka Bhaja’ anytime!