Chilli bajji or mirchi bajji recipe – how to make mirchi bajji recipe

Chilli bajji or milagai bajji is a very popular street snack in several parts of South India.  Long green chillies are dipped in gramflour batter and then deep fried.  It is a perfect teatime snack and is also known as ooty milagai in Tamil Nadu.  In North Karnataka, chilli bajji is served along with puffed rice upma or mandakki oggarane.  The batter used for making chilli bajji can also be used for making raw banana fritters, onion bajjis or potato bajjis.

If you are looking for snack recipes, do check  these recipes :

Onion pakoras

Ridgegourd or heerekai bajji

Rice pakoras

Spring onion pakoras

Raw banana bajji


Prep Time :  10 mins

Cook Time : 15 mins

Yield: 4 chilli bajjis

South Indian cuisine


Long green chilli (bajji mirchi) – 4

Besan or gram flour – 1/2 cup

Rice flour – 1/4 cup

Turmeric powder –  a pinch

Red chilli powder – 1/2 teaspoon

Ajwain or carom seeds – 1/4 teaspoon

Cooking soda – a pinch

Hing or asafoetida – a pinch

Salt to taste

Oil for deep frying


Wash and pat dry the chillies.  Make a slit in between and remove the seeds.  Keep it aside.


Take a mixing bowl.  Add the gram flour, rice flour, red chilli powder, turmeric powder, ajwain, hing and cooking soda.  Mix well.  Add 1 teaspoon of hot oil and mix well again. (Hot oil when added to the batter helps to absorb less oil when deep frying)


Add water little by little to make a thick but flowing batter.  Take a chilli and dip in the batter and coat well and slide gently into the hot oil.  Deep fry on all the sides till golden brown.  Drain on an absorbent paper.  Repeat with the remaining chillies.


Serve chilli bajji hot with tea or coffee or as an evening snack.


You can add a teaspoon of rava to the batter to make it more crispier.

Ensure the oil is sufficient enough for deep frying and hot enough to get fried well.

The batter should be of right consistency.  If it is thick, then it will take more time to cook and chillis will not get cooked properly.

Deep fry on medium flame for even cooking of bajjis.

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