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
Step-by-step instructions
Step 1 · Wash the green chillies thoroughly
Wash the green chillies thoroughly. Slit them lengthwise, keeping them intact at the stem. Remove seeds for a milder taste, if desired.
Step 2 · In a bowl
In a bowl, mix besan, rice flour, ajwain, red chilli powder, haldi, salt, and hing. Add water gradually to make a smooth, thick batter.
Step 3 · Optional: Sprinkle lemon juice and a pinch of salt inside each slit...
Optional: Sprinkle lemon juice and a pinch of salt inside each slit chilli for added tang and to reduce heat.
Step 4 · Heat oil in a tawa or shallow frying pan on medium flame
Heat oil in a tawa or shallow frying pan on medium flame. Ensure oil is hot but not smoking.
Step 5 · Dip each prepared chilli into the batter
Dip each prepared chilli into the batter, coating evenly. Place gently onto the tawa. Shallow fry, turning occasionally, until all sides are golden brown and crisp.
Step 6 · Remove bajjis and drain excess oil on a kitchen towel
Remove bajjis and drain excess oil on a kitchen towel. Serve hot with coconut chutney or green chutney.
Why this recipe 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.
A note on tradition
Chili Bajji holds a special place in South Indian cuisine, especially in states like Andhra Pradesh, Tamil Nadu, and Karnataka. Commonly found at local tiffin centers and street stalls, it is often served during festivals and family gatherings. This dish is particularly popular during the monsoon and festive seasons, symbolizing warmth and togetherness. Its regional variations include different spice mixes and sometimes a potato stuffing inside the chillies.