Molaga Bhajji (Chilli Fritters)

Molaga Bhajji (Chilli Fritters) by DK on Nov 28, 2008

Another solution to get rid of the gloomy rainy weather, to make it warmer after Samosas and Batata Vada is Chilli Fritters or what the Tamilian South Indians would refer to as "Molaga(chilli) Bhajji (fritters)". It is especially a sight to watch out for in Marina Beach. Aaah!

The aroma thats wafts in the beach, women with big round bindi's sqatting near huge vessels with oil for frying out these hot delicacies, vendors running around calling out "Pattani Manga Sundal" - unforgettable moments these sure are!The fritters are the best thing to have esp during rainy seasons. And if you cant bear too much heat - its fine, remove the seeds from the peppers and you are good to go.I keep varying the measurements for the batter which is needed for the fritters, but the basic ingredients are as below

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 2 people
Yields: Makes 5

Ingredients

4-5 Anaheim chilli's or you can use Jalapenoes
1 cup gram flour (besan)
1/4 cup Rice flour
1/4 cup corn flour ( or you can use All purpose flour)
1/2 tsp chilli powder (optional)
1 tsp cumin seeds (optional)
pinch of asafoetida
salt to taste

Method

1. Add all the ingredients except the peppers in a bowl.

2. Add enough water to make a thick batter - thick enough to coat the peppers.

3. If you dont want it too hot, then slit the chilli in the middle and with the help of a spoon remove the seeds.Take care not to take the hands anywhere near the eyes.:)

4. Dip these chilli's in the batter, coat it well.

5. Then drop it in the hot oil for frying.

6. Turn and remove when its reddish yellow in color.

7. Serve it as it is or with any chutney of your choice.

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17 Comments

By len on Feb 12, 2012

i like this. :roll:

By Varsha on Nov 27, 2011

V always use bananas instead of potatoes... So I did the same for filling... It's a grt replacement... People like us who don't have potatoes can go for it.... :)

By Ksh on Nov 4, 2010

my mum fills the chillies with a crumbly paste made with roasted peanuts and pulithanni.. just stuff the chillies till the mixture is about to flow over and dip in batter and fry. the peanuts and the tamarind add some really good taste and texture to the bajji.. also, just add a pinch of baking powder to the batter and the outer layer becomes nice and thick...

By Eshita Surana on Jun 17, 2010

You can also mix and put greenchilli paste, ginger, potatoes, fenugreek powder, salt together. Fill the chiili with it.... hope you will like it

By Sridevi Raman on Jun 17, 2010

Yummu Yummy. Can you suggest fillings for the chilli to make it yummier?

A mashed potato and onion mixture always works :)

By Ash on Jun 17, 2010

You should add a little soda(meetha soda or eno) that will make them a little fluffy and light...

Good idea :) but I try to avoid using soda in my normal day to day cooking as much as possible. I keep that for baking.

By Siri on Jun 17, 2010

I am literally salivating right now. :cry: Wish I cud grab some through the screen :D...9 more days to go! I will be there on 27th afternoon. :) Hugs, Siri

By Madhavi on Jun 17, 2010

OMG mouthwatering :))

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By Kitchen Flavours on Nov 29, 2008

Wow looks spicy, hot and yum. In Guntur they add Ajwan in the middle of the Chilli.

By Nags on Nov 29, 2008

*drooool*

By Siri on Nov 29, 2008

Wow, they look so yummmmmmmmm Dhivi..:)) Hugs,

Siri

By Cham on Nov 28, 2008

Perfect for this chill weather :)

By Curry Leaf on Nov 28, 2008

Pass it on,very good in cold weather

By alka on Nov 28, 2008

Looks so inviting....mirchai pakoras as we call in sindhi are real HOT fav.in our community too.We generally let these chillies slitted and stuffed with salt and dry mango powder(amchoor) or salt and lemon juice for few hours b4 frying them,that makes them less hot and more tangy.And i never had added rice flour to the batter..whts its significance?does it makes batter more crisp?

By DEESHA on Nov 28, 2008

sooo delicious .. its really HOT ...

By Lisa on Nov 28, 2008

The hotter the better is my motto. Thanks for sharing this recipe.