Milagai Bajji / Mirchi Bajji Recipe

Milagai Bajji is a ever favorite snack, especially snacking at the marina beach is ultimate delight. The magnificent scenes of the cold evening, when the sea waves touching the feet, admiring the sunset, children playing the kite, parents watching it with delight and kids building the sand castle. The quick aroma of the hot frying milagai bajji makes me rush to relish 😋. Life is so beautiful with all those nostalgic vision.

Preparing the same beach style milagai bajji at home is quick and simple with all those basic ingredients available in the kitchen. Buy the big green bajji mirchi and use it. Choose the pale green mirchi for mild spice, bright green will be good for spicy tongue. There are many variation to prepare mirchi bajji with or without stuffing. This is a simple south indian  version of street food.

Preparation & Cooking Time : 20  minutes

Yield :5 bajji


Bajji Milagai(big green chilli) - 5
Besan / Chickpea Flour - 1/2 cup
Rice Flour - 3 tbsp
Baking Soda - 1/3 tsp
Turmeric Powder - 2 pinch
Red Chilli Powder - 1/2 tsp
Carom Seeds or Ajwain - 1/3 tsp
Cumin Seeds - 1/3 tsp
asafoetida, a pinch
Salt to taste
Water to prepare batter
Oil for deep frying


Wash the chilli/milagai thoroughly in the tap water. Pat dry with clean towel. Slit the milagai on one side and carefully remove the ribs and seeds. Apply few pinches of salt evenly to each of the milagai and keep it ready. 

Sift the besan in a wide mixing bowl. Add the rice flour, chilli powder, ajwain, cumin, turmeric, baking soda and salt. Add water little at a time to make smooth batter. I used approx more than 1/2 cup of water. Taste the batter for salt and spice, add if needed. 

Heat sufficient heat in a kadai / frying pan to deep fry the bajji. Take a tbsp of hot oil and add to the batter, mix well. 

Add few drops of batter to the hot oil to test check the tempature. If the batter puffs immediately, oil is ready to fry. 

Dip the milagai in the batter, carefully drop in to the hot oil. Allow to cook without disturbing for couple of minutes before turning the other side to cook. Fry the bajji both sides evenly until golden brown. 

Drain to the kitchen tissue. Serve hot bajji with coconut chutney.


  • Removing seeds from the milagai and adding salt  reduces spiciness and heat of the milagai. The seeds may sometimes cause indigestion and not good for stomach.
  • Adding hot oil to the batter helps bajji from sucking excess oil while frying.
  • Adding little amount of rice flour gives crispiness to the bajji.
  • For variation try with vazhaikai/plantain, capsicum, onion.

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