Spicy Bajji Milagai Recipe- Stuffed Green Chillies with Peanut Mix

Last Updated on 2 months by Neha Deshmukh

Spicy Bajji Milagai Recipe: Stuffed Green Chillies with Peanut Mix

Hello friends! If you’ve ever wandered the streets of South India, especially during monsoon season, you’ve likely been tempted by the aroma of these fiery delights. Bajji Milagai – stuffed green chillies – are a beloved snack, and honestly, once you make them at home, you’ll understand the obsession! I first tried these as a student in Chennai, and the perfect balance of spice and crunch completely won me over. Today, I’m sharing my family’s recipe with you.

Why You’ll Love This Recipe

These aren’t just spicy; they’re an explosion of flavour! The slightly tangy, savoury stuffing combined with the crispy, golden batter is seriously addictive. They’re perfect as an evening snack with a hot cup of chai, or even as a festive treat. Plus, they come together surprisingly quickly – perfect when those cravings hit!

Ingredients

Here’s what you’ll need to make these incredible stuffed chillies:

• 5 Long Chilli (Bajji Milagai) – about 7-10cm long
• ½ cup Fried Gram Dal (Pottukadalai) or Roasted Peanuts
• 1 ½ tsp Red Chilli Powder (adjust to your spice preference!)
• ½ tsp Ajwain (Omam)
• ¼ tsp Cumin Powder
• ⅛ tsp Hing (Asafoetida)
• ½ tsp Chat Masala Powder
• 1 cup Besan Flour
• ⅓ cup Rice Flour
• ⅛ tsp Cooking Soda
• 1 tsp Red Chilli Powder (for the batter)
• Pinch Food Color (Optional) – I usually skip this!
• 3 pinches Hing (Asafoetida) – for the batter
• Water – as needed

Ingredient Notes

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

• Bajji Milagai Chillies: These long, slender green chillies are specifically used for bajji (fritters) because of their mild to moderate heat and thickness. You can find them at Indian grocery stores. If you can’t find them, you can substitute with similar long green chillies, but be mindful of the heat level!
• Fried Gram Dal (Pottukadalai) or Roasted Peanuts: Both work beautifully! Fried gram dal gives a slightly nutty, earthy flavour, while peanuts add a more robust crunch. I often use a mix of both.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavour and, traditionally, is known for its digestive properties – very important when you’re eating something spicy! It’s used extensively in South Indian cuisine, especially in lentil-based dishes and, of course, fried snacks. A little goes a long way, so just a pinch is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Stuffing: First, grind the fried gram dal/peanuts, red chilli powder (1 ½ tsp), ajwain, cumin powder, hing (⅛ tsp), chat masala, and salt into a coarse paste. You don’t want it too smooth – a little texture is nice.
2. Prepare the Chillies: Carefully slit the bajji milagai chillies vertically, leaving one end intact. Gently remove some of the seeds, but don’t deseed them completely – a little heat is what we’re after!
3. Stuff the Chillies: Now, using a small spoon or your fingers (be careful!), stuff each chilli with the prepared mixture. Pack it in nicely, but don’t overstuff them, or they might burst during frying.
4. Make the Batter: In a bowl, mix the besan flour, rice flour, cooking soda, red chilli powder (1 tsp), hing (3 pinches), and salt. Gradually add water, mixing as you go, until you get a thick, smooth batter. The consistency should be similar to pancake batter – it should coat the back of a spoon.
5. Fry to Perfection: Heat oil in a deep frying pan or wok over medium-high heat. Dip each stuffed chilli into the batter, ensuring it’s fully coated. Carefully drop the coated chillies into the hot oil, frying in batches to avoid overcrowding the pan.
6. Drain and Serve: Fry until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy chillies.
• Make sure the oil is hot enough before adding the chillies. Test it by dropping a tiny bit of batter into the oil – it should sizzle immediately.
• If the chillies are browning too quickly, reduce the heat.

Variations

• Spice Level Adjustments: Feel free to adjust the amount of red chilli powder in both the stuffing and the batter to suit your taste. My husband loves them extra spicy, so I often add an extra half teaspoon to his batch!
• Vegan Adaptation: If you’re avoiding artificial food coloring, simply omit it. The chillies will still be delicious!
• Gluten-Free Adaptation: Ensure your besan flour is certified gluten-free if you have a gluten intolerance.
• Festival Adaptations: These are a staple during festivals like Krishna Jayanthi and Ganesh Chaturthi in South India. They’re often made as an offering to the deities.

Serving Suggestions

Serve these hot, hot, hot! They’re fantastic with:

• Chopped onions
• Fresh coriander leaves
• A squeeze of lemon juice
• And, of course, a steaming cup of chai or coffee!

Storage Instructions

Honestly, these are best enjoyed fresh. 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 crispness, but they’ll still be tasty. Reheating isn’t really recommended, as they tend to get soggy.

FAQs

1. What type of chillies are best for Bajji Milagai?

Bajji Milagai chillies are ideal, but you can use similar long green chillies if you can’t find them.

2. Can I make the stuffing ahead of time? How should I store it?

Yes, you can! Make the stuffing and store it in an airtight container in the refrigerator for up to 2 days.

3. What is the purpose of adding hing/asafoetida to this recipe?

Hing adds a unique flavour and aids digestion, which is helpful when eating spicy food.

4. How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder in the stuffing and batter.

5. What is the best way to prevent the chillies from bursting while frying?

Don’t overstuff the chillies, and make sure the oil isn’t too hot.

6. Can I air fry these chillies instead of deep frying?

While deep frying gives the best results, you can try air frying! Lightly spray the coated chillies with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option.