Milagai Bhajji

Name: Milagai Bhajji
Total time: 1800 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 1/4 Kilogram Chilly Peppers Long Green / Milagai Bhajji; 1 Cup Besan Kadala Gram Flour / Maavu /; 2.5 Teaspoons Chilly Red powder; 1 Pinch Turmeric powder; 1/4 Teaspoon Ginger-garlic paste; 1 Tablespoon methi kasoori (Dried Fenugreek Leaves); 1/2 Teaspoon Asafoetida; 2 Pinchs Baking Soda; 1/4 Cup Curry Leaves Mint Leaves Coriander Leaves & &; Water As needed; To Taste Salt; Oil Deep Frying

Preetha Soumyan @cook_7800219

India

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.....

Preetha Soumyan @cook_7800219

Saved

Ingredients

30 mins

3-serving

1/4 KilogramChilly Peppers Long Green / Milagai Bhajji
1 CupBesan Kadala Gram Flour / Maavu /
2.5 TeaspoonsChilly Red powder
1 PinchTurmeric powder
1/4 TeaspoonGinger-garlic paste
1 Tablespoonmethi kasoori (Dried Fenugreek Leaves)
1/2 TeaspoonAsafoetida
2 PinchsBaking Soda
1/4 CupCurry Leaves Mint Leaves Coriander Leaves & &
Water As needed
To TasteSalt
Oil Deep Frying

Saved

Steps

30 mins

1

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.
2

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.
3

The consistency of the batter should be medium thick, when chilly is dipped, the batter should stick to it.
4

Mean while, heat oil for deep frying in a wide open pan, until it is medium heat.
5

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.
6

While serving, sprinkle some chaat masala (Optional) on top, and also with coconut chutney.
7

Notes 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.