Milagai Bajji ( Chilli / Mirchi Bajji) is one of the popular tea time snack in many parts of Southern India especially in Tamilnadu. Most of the office pantries, road side shops, tea stalls, and almost all restaurants serve this crispy and spicy Milagai Bajji. It is a perfect tea time chaat / snack.

In my childhood days, I thought Bajji Milagai would be very hot and spicy and I didn't even dare to taste it. But later when I first tasted, it tastes dainty. Bajji Chilli is very mild like capsicum and it tastes delicious.

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Variations in Stuffing :

We can stuff these chillies with our favourite stuffing.

We can stuff the Aloo (Potato) Masala
One of the reader suggest stuffing ground coriander leaves with salt and Tamarind.
I have stuffed the chillies with onions and coriander leaves.
We can also stuff finely chopped vegetables and if you like we can even crush peanuts and mix with onions and vegetables and stuff it inside the chilli.

A very simple snack but you would love it along with a hot tea / coffee. Try this delicious Milagai Bajji and enjoy your wonderful evening!

Recipe Card:

Instructions with Step by Step Pictures:

In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, eno fruit salt(optional) and hing and mix well. Add water little by little and make it to a thick batter like idli batter

Wash and dry the bajji chilli with a towel. Slit the chilli length wise and remove the seeds from the green chillies. Optional - We can stuff the finely chopped onion inside the Chilli to enhance the taste of the bajji. But this step is optional. If you like having the stuffing inside the chilli, then follow this step. Otherwise, skip this step. Mix the chopped onions, coriander leaves and lemon juice and mix well.

Optional - Stuff each slit green chillies with onion-coriander leaves and keep it aside. Heat oil in a pan, When the oil is hot enough, take one stuffed chilli and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.

Fry the bajji in medium flame till it becomes golden brown and becomes crispy too. Remove the fried bajji and place it in paper towel to drain excess oil. Repeat the step for the rest of the stuffed chillies.