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Mulaku Bajji /Chilly /Banana Pepper Fritters

Ingredients :

Banana Peppers /Bajji mulaku : 6-7 nos
Besan flour/Chickpeas flour/Kadala mavu : 1cup
Rice flour: 2 tbsp

Ajwain Seeds: 1/2 tsp

Turmeric Powder: 1/4 tsp
Kashmiri Chilly Powder: 1/2 tsp
Asafoetida powder/Hing: a pinch
Baking soda: a pinch (optional)
Oil for frying
Salt to taste

How to make Mulaku Bajji /Chilly /Banana Pepper Fritters:

1.You can make as a whole. Make lengthwise slits on the sides of the Banana peppers/chilly without splitting the pepper. Slit it from upwards. Don’t cut the stem that up. (Note:  Banana peppers are not very hot; if you don’t prefer spicy, open it and remove the seeds without splitting the peppers. You can do that with the handle of the spoon. another tip to reduce the spiciness of the chili is to spread little salt and some lemon juice or tamarind paste inside the chilies and soak the chilies in it for 15-20 mints. This has to be done after removing the seeds, by doing this, little spice will be reduced.) Or slit the chili to two. (Note: I prefer slitting the chili to 2 and making it, I feel it gets more cooked this way and masala and flavor are absorbed more.)

2. In a bowl, add 1 cup of besan/gram flour which is not roasted. (Note: If you don’t like the smell of besan/gram flour then dry roast it slightly for a couple of mints and then use it.

3.  Add rice flour, If you don’t have rice flour, then you can add 1 tbsp semolina/sooji/rawa.

4. Add ajwain seeds, turmeric powder, little asafoetida. (Note: If it exceeds, a bitter taste will he felt so add just a pinch, Kashmiri chili powder. add a pinch of baking soda just for the fluffy rise. It’s purely optional and mix well.

5. Add little water at a time and make it into a thick dosa batter consistency, mix it well, and make sure there are no lumps. (Note: The batter consistency is very important when making baiji water shouldn’t be more or less so while adding water add little at a time more. If water increases then add little more besan/gram flour and mix it to the right consistency, if the batter is too thick then add little water and adjust accordingly.)

6. Dip each banana pepper/chilly in the batter to coat well on all sides.

7. Deep fry them in hot oil on medium heat until crisp and cooked. 2 mins each side is more than enough, too much of cooking will make it taste bitter.(Note: Always make sure to fry in the medium flame. When frying, if you feel too much oil is being absorbed, add1 tbsp of hot oil and pour into the batter and mix it well and then dip and make then the bajji won’t absorb oil.)

8. Remove from the oil and drain them in kitchen tissue. Serve hot with coconut chutney or tomato sauce or sauce of your choice and Enjoy!

Check here for more Snacks recipes.

Happy Cooking!
Sangeetha

5/5 (1 Review)
5/5 (1 Review)


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Comments

  12. vineetha says

    Honeymoon nu poyappol oru thanuta mazhayula divasamanu adyamayi njan mulagu bajji kazhichathu,with a masala tea.That taste is still in my tongue..Ur mulagu bajji reminded me that beautiful day.looks perfect.

  14. Nostalgia says

    Very nice.. thi sis my husbands favorite snack..but he will keep comparing it to he Bangalore bhandi walas and gives me a hard time 🙂

  18. Dolly says

    LOve these awesome Banana Pepper fritters. Its been a long time that I made these. They look so inviting..I could have a couple with my tea.Thanks for the recipe. This is a cool thing abt visiting other's blogs you get a reminder of the things u know and have not made it in a while..See now we don't have to think hard what to make for snacks/dinner/lunch..just visit ur friends blog and we might get an inspiration.

  20. Abhilash says

    it feels like it was the last sunday when we had an ulsavam here and ate mulaku bhajji. I like this if one or two 🙂

    My sis likes these fried items. Nice to see a kerala recipe again.

  30. Muraligeetham says

    baji adipoli sangee…I bought this y'day from a nearby shop here ..and they serve with a special chutney( kind of chilly paste ) …loved that too 🙂

  38. Vrinda says

    I was a big fan of these when i was in b'lore,ippo kanditte kothiyaaavunnu,Happy b'day dear..today i made palakkad style vendakka curry from ur blog,was yummm,thanku…

  40. Gulmohar says

    Love this..our fav snack..Used to have this almost everyday when we were in Hyderabad 🙂 ee parcel adipoli ktto,thanks;-)

  44. prasu says

    wow…………..dear inviting. These are my all time fav. I usually do with long chillies from Indian stores, never tried with banana peppers………….ur bajjis are looking tempting dear.

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