Tuesday, July 9, 2013

Milagai Bhajji

    On a rainy day, and if its evening tea time , the first thing that comes to my mind is to have some hot hot Chilly Bhajji's......., whenever i go to market and see some fresh ones, i just grab a Kg. I make a lot of it.My family loves it have it.. When it Kerala, we don't get to find these bhajjis, unless we have some exhibition's or some fare....... So here's a simple South Indian Version of this Bhajji recipe.....  

  1. Long Green Chilly Peppers/ Milagai Bhajji - 8
  2. Besan/Kadala Maavu - 1 cup
  3. Red Chilly powder - 2- 2 1/2 Tsp
  4. Turmeric powder - a pinch (Just to get a nice colour)
  5. Ginger-garlic paste - 1/4 Tsp 
  6. Kasoorimethi - 1 Tbsp
  7. Asafoetida - 1/2 Tsp
  8. Baking Soda - 2 pinches
  9. Curry Leaves &Mint Leaves &Coriander Leaves - 1/4 cup (all chopped finely)
  10. Water and salt
  11. Oil - for deep frying

  • Wash the chilies and pat dry with clean kitchen towels. I used mild hot variety. If using the hot variety, slit it open from the middle and remove the seeds.
  • In a bowl mix besan,red chilly powder,turmeric powder, ginger-garlic paste,kasoorimethi,asafoetida,baking soda, all the leaves, salt and enough water to mix the batter.Make the batter without any lumps.
  • The consistency of the batter should be medium thick, when chilly is dipped , the batter should stick to it.
  • Mean while, heat oil for deep frying in a wide open pan, until it is medium heat.
  • Dip the chilly in the batter, drop it into the oil very carefully, deep fry until golden brown on both the sides for maximum 10 minutes.Drain in paper towels.
  • While serving , sprinkle some chaat masala (Optional) on top, and also with coconut chutney.
  • Do not make the batter too watery, or else it will absorb too much oil.
  • Cook in a medium flame to make sure the bhajjis are cooked inside and crispy outside.

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