Ooty Bajji Chilli Recipe – Crispy Indian Fried Chillies

Last Updated on 4 months by Neha Deshmukh

Ooty Bajji Chilli Recipe – Crispy Indian Fried Chillies

Hey everyone! If you’ve ever travelled through the hills of South India, especially around Ooty (Udhagamandalam), you have to have tried these incredible, crispy chillies. They’re a street food staple, and honestly, once you’ve had one, you’re hooked. I remember the first time I tried them – a rainy evening in Ooty, the smell of frying spices filling the air… pure bliss! Today, I’m sharing my version of this beloved snack, so you can recreate that magic at home.

Why You’ll Love This Recipe

This Ooty Bajji Chilli recipe is all about that satisfying crunch and a lovely kick of spice. It’s surprisingly easy to make, and the ingredients are things you probably already have in your pantry. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic South Indian flavours. Trust me, these disappear fast.

Ingredients

Here’s what you’ll need to make these delightful crispy chillies:

• 4 Ooty bajji chillies (or similar long, mild-to-medium heat green chillies)
• 1 cup besan (gram flour) – about 120g
• 1 cup rice flour – about 150g
• 1 teaspoon corn flour – about 5g
• 2 pinches cooking soda (sodium bicarbonate)
• 1 teaspoon asafoetida (hing)
• 1 teaspoon ajwain or cumin seeds
• 1 teaspoon red chilli powder (adjust to your spice preference)
• Salt to taste
• Water as needed (about ¾ – 1 cup)
• 1 tablespoon hot oil
• Oil for deep frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Ooty Bajji Chillies: A Regional Specialty

These chillies are traditionally used, and they’re long and relatively mild. If you can’t find them, any long green chilli with a similar heat level will work. Jalapeños are okay in a pinch, but the flavour profile won’t be quite the same.

Besan (Gram Flour): The Foundation of Crispiness

Besan is the star of the show when it comes to achieving that perfect crispy texture. It’s made from ground chickpeas and adds a lovely nutty flavour.

Rice Flour: For Extra Crunch

Adding rice flour to the batter takes the crispiness to the next level! It creates a lighter, more delicate coating.

Asafoetida (Hing): The Unique Flavor Element

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savoury, umami-rich flavour when cooked. It’s a staple in Indian cooking and adds a unique depth to these chillies. You can find it at most Indian grocery stores, or online.

Ajwain vs. Cumin: Choosing Your Spice

Traditionally, ajwain (carom seeds) is used, which has a slightly thyme-like flavour. However, cumin seeds work beautifully too, offering a warmer, earthier note. I sometimes even use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat the chillies completely dry. This is super important – any moisture will cause the oil to splatter. Carefully slit each chilli lengthwise, without cutting all the way through. Gently remove the seeds.
2. In a mixing bowl, combine the besan, rice flour, corn flour, cooking soda, asafoetida, ajwain (or cumin), red chilli powder, and salt.
3. Now, add the hot oil to the dry ingredients. This helps create a lighter, crispier batter.
4. Gradually add water, a little at a time, mixing continuously until you form a thick batter. It should coat the back of a spoon easily and cling to the chillies. Don’t make it too runny!
5. Heat oil in a kadai or deep frying pan over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter into it – it should sizzle and rise to the surface immediately.
6. Dip each chilli into the batter, ensuring it’s fully coated.
7. Carefully drop the battered chillies into the hot oil, frying in batches to avoid overcrowding the pan.
8. Fry for about 3-4 minutes per side, or until golden brown and crispy.
9. Remove the fried chillies with a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve immediately!

Expert Tips

Want to make sure your Bajji Chillies are perfect? Here are a few tips I’ve learned over the years:

Achieving the Perfect Batter Consistency

The batter is key! It should be thick enough to coat the chillies well, but not so thick that it’s heavy and doughy. Think pancake batter – a little thicker than that.

Ensuring Even Coating

Make sure each chilli is fully coated in batter before frying. This ensures even cooking and maximum crispiness.

Maintaining Oil Temperature for Crispiness

Keeping the oil at the right temperature is crucial. If it’s too low, the chillies will absorb too much oil and become soggy. If it’s too high, they’ll burn on the outside before cooking through.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products (some brands do).

Gluten-Free Adaptation

Simply substitute the besan with a gluten-free chickpea flour blend.

Spice Level Adjustment (Mild to Hot)

Adjust the amount of red chilli powder to your liking. For a milder flavour, use Kashmiri chilli powder, which adds colour without much heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Diwali, Janmashtami)

These are a popular snack during festivals like Diwali and Janmashtami. They’re perfect for serving to guests or enjoying with family.

Serving Suggestions

These are best enjoyed hot and crispy! Serve them with:

• Coconut chutney – a classic pairing!
• Tomato ketchup – a childhood favourite.
• A cup of hot masala chai – the perfect comfort food combination.

Storage Instructions

Honestly, these are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispiness, though. Reheating isn’t really recommended.

FAQs

Got questions? I’ve got answers!

What is the best type of chilli to use for Bajji?

Ooty bajji chillies are ideal, but any long, mild-to-medium heat green chilli will work.

Can I make the batter ahead of time?

You can prepare the dry ingredients ahead of time, but I recommend adding the water just before frying for the best results.

How do I prevent the chillies from being soggy?

Make sure the chillies are completely dry before dipping them in the batter, and maintain the correct oil temperature. Don’t overcrowd the pan.

What is asafoetida and where can I find it?

Asafoetida (hing) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.

Can I air fry these chillies instead of deep frying?

While you can try, the results won’t be quite the same. Deep frying is what gives them that signature crispiness. If you do air fry, lightly spray the battered chillies with oil and cook at 180°C (350°F) for about 10-12 minutes, flipping halfway through.

Enjoy making these delicious Ooty Bajji Chillies! Let me know how they turn out in the comments below. Happy cooking!