STUFFED MILAGAI BAJJI / STUFFED MIRCHI FRITTERS

STUFFED MILAGA BAJJI'S  are quite famous street food of south India . It is a deeply fried crispy snack recipe . I fondly remember the awesome moments , that we tasted the spicy Bajjis on rainy evenings . 

In this easy recipe , the long green chillies are stuffed , coated with besan flour mixture and deep fried in hot oil until crisp . The batter consistency is very importent for preparing nice , crisp bajji's .

For  stuffing - 

• Bajji milagai / Italian peppers - 6 - 9 
• Potatoes - 2
• Green chillies - 2
• Red chilli powder - 1/2 tsp
• Cilantro springs - 1/3 cup
• Hing - a pinch 
• Chat masala - 1/2 tsp
• Tomato - 1 
• Onion - 1
• fresh green peas - 1cup 
• oil - 1 - 2 tsp 
• Green chilli - 2 [ normal ] 
• Salt as per taste 

Ingredients -   

• gram flour /besan powder - 3 / 2 cups
• rice flour - 3 tsp or corn flour [optional]
• soda bi carb a pinch 
• salt - 1/4 tsp 
• whole ajwain - 1/4 tsp 
• lemon juice - 1/4 tsp [optional]
• oil for deep frying 

Method of preparation - 

To prepare stuffing 

Peel and pressure cook the potatoes and fresh green peas till soft 

Peel the skin choop onions 

Wash and chop tomatos 

Wash and chop green chillies 

Heat  a pan add oil when hot add  chopped  onion & green chillies and fry for a sec 

Add  add red chilli powder ,chat masala and salt and mix well 

And  then  add smashed potatoes ,tomatos and green peas and mix well 

When they are cooked well let it cool 

Now make a slit lengthwise  in all the peppers / milagai 

Stuff  in the  aalu mixture in the peppers 

To prepare bajji batter 

• In a mixing bowl ,add besan flour and rice flour with salt , soda bi carb,lemon juice and ajwaia.  
• Add sufficient water to the besan mixture to make thick and smooth paste with out any lumps 
• You can test the besan thick ness by dipping the spoon so that it does't drip/fall easily 

Preparation of bajji 

• By the time heat oil in kadai/wok  for deep frying the flame should be in medium high heat [the oil should not be too hot or cold it should be in medium temp so that bajji will be tasty by cracking] 
• When the oil gets heated dip whole chilli  in besan batter  ,and slowly leave in the boiling oil [while leaving bajji low the flame ,when leaving is over then we have to increase the flame intensity]
• Repeat the same with other mirchies /chillies  also by seeing space in the oil /if we put more  it will stick to each other 
• Fry on all sides until just it turns into gold colour /just cooked , not browned and then remove green peppers bajji  on kitchen napkin / tissue to absorb extra oil 
• Repeat the same





If the basen batter is too thick ,the green chilli  does not cook properly,If  the besan batter is too thin,it does not coat the green chillies well.So make sure the basen batter is of right consistency .