Milagai bajji/ Mirchi bajji

Winter evenings demand a comforting hot cup of tea and with that a crispy bite of mirchi baji is an excellent choice. Coconut chutney is the best dip for any vada or baji. This is a quick snack that does not take much of your time. This mirchi baji or menasinakai bajji is had for breakfast in Karnataka along with pori or puffed rice upma.If you don't want very spicy bajjis then instead of using the whole chilly just slit it lengthwise and remove the seeds. There is also another recipe where we stuff potato masala inside the chilli and then dip them in batter and deep fry. This recipe is a simple milagai bajji recipe that you can prepare in minutes. 

Ingredients : 

• Bhaji chilli -8
• (Bajji milagai)
• Gram flour- 1 cup
• Asofoteida
• Rice flour-2tbsp
• Chilly powder - 1 tbsp
• Ajwain seeds- 1 tsp (optional)
• Salt
• Oil- for deep frying
• Water-as needed

Preparation : 

1. Wash the chilly and keep aside. If you don't want a spicy baji then cut it lengthwise and remove the seeds.
2. Take the gram flour in a wide bowl and add red chilly powder, salt, Ajwain seeds and pour water to prepare a thick paste like batter. 
3. Heat oil in a deep frying pan.
4. One the oil gets hot, dip the chilly in the batter until it gets fully coated. 
5. Drop it in oil and deep fry them until golden brown. 
6. Remove from oil and drain excess oil using a paper towel. 
7. Serve it hot with coconut chutney.