Crispy and delicious! Milagu Bhajji or Chillies fried in chickpea flour batter is a very popular street snack from India. Super simple to make; the chillies can be replaced with other vegetables like onions, potato, brinjal etc….
I just realized how hard it is to translate this delicious Indian snack. A must-have street food at any time of the day especially during the monsoons.
A simple batter with umpteen options – do not just stop with chillies but you can fry just about any vegetables even exotic ones like asparagus! And for the egg lovers – dip in halved boiled eggs into the batter for amazing egg bhajjis.
The consistency of the batter while making milagu bhajji is a key factor. It must be thick enough to coat and encase the chillies so that the batter doesn’t split when it hits the hot oil.
Plain water can be used to make the batter but using soda/sparkling water makes the batter more airy which leads to a crispier texture after frying.
Note – Most often, the chillies are fried whole but I have quartered each chilli and removed the seeds.
Milagu bhajji used to my one of my favourite snacks while at university. It’s commonly available, affordable and makes a filling snack. And that hit of heat is what a spice lover like me looks forward to.
Milagu Bhajji (Chillies fried in Chickpea flour batter)
Ingredients
- Bhajji chilli large, light green chilli – 4, halved (I deseeded as I wanted my little one to enjoy this snack. But keep it by all means if you like it fiery and hot.)
- Vegetable oil – for deep frying
Bhajji Mix:
- Besan chickpea flour – 2 cups
- Red chilli powder – ½ tsp
- Salt – to season
- coriander leaves – a handful finely chopped
- turmeric powder – ½ tsp
- sparkling water/soda – add enough to form a thick batter
Instructions
- Make a batter using ingredients given under bhajji mix
- Dip the chillies in the batter to coat evenly. Deep fry in oil.
- Serve with chutney or sauce of choice.
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