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Tuesday, March 20, 2012

Chilli Bajji

Chilli Bajji:


Green Chillies, bajji variety – ¼ kg
Besan Flour – 1 cup
Rice flour – ½ cup
Maida – 1 tsp
Cooking soda – 2 pinch
Salt – to taste
Chilli powder -  to taste
Oil – to deep fry


Slit the green chillies into length wise carefully with a sharp knife. If they are very long then slit it breadwise
Mix all the dry ingredients in a bowl.
Pour water slowly and mix it in such a way that no lumps are formed. The consistency must be like idli batter.
Heat oil in a deep curved pan, and wait till the oil is hot.
Now dip the slit chillies one by one in the batter to coat both sides and drop them in oil carefully.
Fry it till it is golden in color. Drain the excess oil in a tissue paper and serve hot.


If you are using an ordinary chilli, slit them length wise, remove the seeds and soak it in lemon juice for 3 to 4 hours before making bajji.
Do not add more cooking soda as it will consume more oil.


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