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Chili Bajji
Lunch • India
How to Make Chili Bajji (Traditional & Healthy Version)
Chili Bajji, also known as Milagai Bajji in Tamil Nadu and Mirchi Bajji in Andhra Pradesh, is a beloved South Indian street food that brings warmth and excitement to any lunch table. This crispy snack features long green chillies, coated in a spiced gram flour (besan) batter and shallow-fried to perfection. The dish is especially popular during the monsoon season, when families gather to enjoy fresh bajjis with hot chai. Its appealing crunch, combined with the mild heat of green chillies, makes Chili Bajji a festive treat during South Indian celebrations such as Ugadi and Pongal. Traditionally served as part of a lunch platter or as a standalone snack, Chili Bajji captures the essence of South Indian flavors. The addition of ajwain (carom seeds) and a touch of rice flour delivers a light, aromatic crust, while the chillies are often slit and filled with a tangy spice mix to balance the heat. This healthy, vegetarian version uses minimal oil and incorporates whole spices, making it a guilt-free indulgence. Perfect for health-conscious foodies, this recipe is easy to prepare, requires simple pantry staples, and can be adapted to suit various dietary needs.
Ingredients(for 2-3 Chili Bajji per serving)
- 6-8 Long green chillies (bajji mirchi) (Medium spice variety)
- 3/4 cup Besan (gram flour) (Sifted for smooth batter)
- 2 tbsp Rice flour (For extra crispiness)
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Red chilli powder
- 1/4 tsp Haldi (turmeric powder)
- To taste Salt
- A pinch Hing (asafoetida)
- 1 tsp Lemon juice (Optional, for tangy stuffing) - optional
- 2-3 tbsp Oil (For shallow frying)
Instructions
- 1
Wash the green chillies thoroughly. Slit them lengthwise, keeping them intact at the stem. Remove seeds for a milder taste, if desired.
5 minutes
Wear gloves to avoid chili burns.
- 2
In a bowl, mix besan, rice flour, ajwain, red chilli powder, haldi, salt, and hing. Add water gradually to make a smooth, thick batter.
5 minutes
The batter should coat the back of a spoon without dripping.
- 3
Optional: Sprinkle lemon juice and a pinch of salt inside each slit chilli for added tang and to reduce heat.
2 minutes
This step enhances flavor and is great for beginners.
- 4
Heat oil in a tawa or shallow frying pan on medium flame. Ensure oil is hot but not smoking.
3 minutes
Test oil temperature by dropping a small batter drop; it should sizzle immediately.
Why This Dish is Healthy
This Chili Bajji recipe is prepared with shallow-frying rather than deep-frying, reducing overall calorie and fat content. By using gram flour, which is naturally gluten-free and high in protein, and adding rice flour for texture, the snack maintains crispiness with fewer calories. The use of whole spices enhances flavor without extra sodium or unhealthy fats, making it perfect for those tracking their calorie intake and aiming for a balanced diet.
Chili Bajji is a good source of dietary fiber and essential vitamins such as vitamin C and B6 from the green chillies. Besan (gram flour) is high in protein and complex carbohydrates, supporting muscle health and sustained energy release. The inclusion of ajwain aids digestion, while using minimal oil keeps the saturated fat content lower than traditional deep-fried versions. Turmeric and hing add anti-inflammatory benefits, making this snack not just delicious but nutritionally balanced.
Pro Tips
- 💡Use medium-spicy chillies for a balanced heat level.
- 💡Add a pinch of baking soda to the batter for extra fluffiness.
- 💡Do not overcrowd the pan to ensure even crisping.
Storage & Serving
Chili Bajji is best enjoyed fresh and hot. If storing, cool completely and refrigerate in an airtight container for up to 1 day. Reheat on a tawa for crispiness before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
