Spicy Green Chilli Bajji Recipe – Crispy Indian Fried Chillies

Last Updated on 2 months by Neha Deshmukh

Spicy Green Chilli Bajji Recipe – Crispy Indian Fried Chillies

Hello friends! If you’re anything like me, you absolutely love a good monsoon snack. And honestly, is there anything more satisfying than biting into a perfectly crispy, spicy green chilli bajji? I remember making these with my grandmother during the rainy season – the aroma of frying chillies filling the whole house. It’s pure comfort food, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This Green Chilli Bajji recipe is a winner for so many reasons. It’s quick to put together – perfect for those sudden snack cravings. The contrast between the soft, spicy chilli inside and the crunchy, flavourful batter is just divine. Plus, it’s a fantastic way to enjoy the monsoon season (or any time, really!) with a warm, comforting treat.

Ingredients

Here’s what you’ll need to make these delicious bhajji:

• 6-7 medium to large green chillies (Bhavnagri or Picador)
• 1 cup gram flour (besan) – about 120g
• 0.5 teaspoon carom seeds (ajwain) – about 2.5g
• 0.25 teaspoon red chili powder – about 1.25g
• 0.25 teaspoon turmeric powder – about 1.25g
• 0.25 teaspoon garam masala – about 1.25g
• 1 pinch asafoetida (hing) – about 0.5g
• 1 pinch baking soda – about 0.5g
• Salt as required
• Water as required
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Green Chillies: Bhavnagri vs. Picador – Which to Choose? Bhavnagri chillies are traditionally used and have a lovely mild heat. Picador chillies are a good substitute, but they can be a bit spicier, so adjust accordingly! I usually go with Bhavnagri when I can find them.

Gram Flour (Besan): The Key to a Crispy Coating Make sure your besan is fresh! It really impacts the crispiness. A little tip – you can lightly roast the besan for a few minutes before using it for an even crispier bajji.

Carom Seeds (Ajwain): Digestive Benefits & Flavor Profile Don’t skip the ajwain! It not only adds a wonderful flavour but also aids digestion – important when you’re enjoying something a little spicy.

Asafoetida (Hing): A Traditional Flavor Enhancer Hing has a unique, pungent aroma that adds a lovely depth of flavour. A little goes a long way!

Oil for Frying: Choosing the Right Oil for Best Results I prefer using groundnut oil or vegetable oil for deep frying. They have a high smoke point and give a nice, crispy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse and dry those green chillies. Carefully slit each one from one side, leaving the stem intact. This is important so the batter gets inside nicely. Then, remove the seeds and pith – this helps control the spice level.
2. In a bowl, combine the gram flour, carom seeds, red chili powder, turmeric powder, garam masala, asafoetida, baking soda, and salt. Give it a good mix.
3. Now, gradually add water to the dry ingredients, whisking constantly. You want a thick, flowing batter – not too runny, not too thick. Whisk vigorously for 2-3 minutes to get some air into the batter. This is key for a light and crispy bajji!
4. Heat oil in a kadai (or deep frying pan) over medium heat. To test if the oil is ready, drop a tiny bit of batter into it – it should sizzle and rise to the surface.
5. Dip each chilli into the batter, making sure it’s coated evenly, inside and out.
6. Carefully drop the coated chillies into the hot oil, frying in batches to avoid overcrowding the pan.
7. Fry for about 3-4 minutes, turning occasionally, until they turn golden brown and beautifully crisp.
8. Remove the bhajji from the oil and drain them on paper towels to remove any excess oil.
9. Sprinkle with a little chaat masala while they’re still hot.

Expert Tips

Want to take your Green Chilli Bajji to the next level? Here are a few of my secrets:

Achieving the Perfect Batter Consistency The batter should coat the chilli nicely without being too thick or too thin. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan.

Ensuring Even Coating of the Chillies Make sure the batter gets into all the slits of the chilli. This ensures a perfectly coated and crispy bajji.

Maintaining the Right Oil Temperature If the oil is too hot, the bhajji will burn on the outside before cooking through. If it’s not hot enough, they’ll absorb too much oil and become soggy.

Preventing Bajji from Becoming Soggy Drain the bhajji on paper towels immediately after frying. This helps remove excess oil and keeps them crispy.

Variations

Let’s get creative!

Vegan Green Chilli Bajji This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Green Chilli Bajji (Naturally Gluten-Free!) Gram flour is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.

Spice Level Adjustment: Mild to Extra Spicy Adjust the amount of red chili powder to your liking. For a milder bajji, use less chili powder or remove the seeds and pith from the chillies completely. For extra spice, leave some seeds in!

Festival Adaptations: Serving During Monsoon or Diwali These are especially popular during the monsoon season in India, but they’re also a great snack to serve during Diwali or other festivals.

Serving Suggestions

Serve these hot, hot, hot! They’re delicious with a cup of chai, or alongside pav (Indian bread rolls), coconut chutney, or tamarind chutney. My family loves them with a dollop of mint-coriander chutney.

Storage Instructions

Honestly, these are best enjoyed fresh! But if you have any 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

Let’s answer some common questions:

What type of green chillies are best for Bajji? Bhavnagri chillies are traditional, but Picador or any other medium-sized green chilli will work.

Can I make the batter ahead of time? How should I store it? You can make the batter ahead of time, but it’s best to use it within an hour. Store it in an airtight container at room temperature. The baking soda will start to lose its effectiveness over time.

How do I adjust the spice level of the Bajji? Remove the seeds and pith from the chillies, and adjust the amount of red chili powder.

What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent aroma. If you can’t find it, you can omit it, but it does add a unique flavour.

Why are carom seeds (ajwain) used in this recipe? Ajwain aids digestion and adds a lovely flavour.

How can I make the Bajji extra crispy? Roast the besan lightly before using it, and make sure the oil is at the right temperature.

What are some good dipping sauces to serve with Green Chilli Bajji? Coconut chutney, tamarind chutney, mint-coriander chutney, or even ketchup!

Enjoy your crispy, spicy Green Chilli Bajji! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!