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.
Note – Most often, the chillies are fried whole but I have quartered each chilli and removed the seeds.
Milagu Bhajji (Chillies fried in Chickpea flour batter)
- 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
- 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
- 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.
Cold water can be used instead of sparkling water; I used the latter since it makes the batter light and foamy.
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