Chilli bajji, Mensinkai bajji, Molagai bajji - these versions of bajjis, though not stuffed like the North Indian version, are immensely popular among Southerners. It's surprising how almost everyone associates the humble chilli bajji with the onset of rains, monsoon, and hot tea. I usually refrain from making it at home, fully aware that one serving won't suffice, and the idea of indulging in deep-fried snacks feels uncomfortable. However, all good intentions vanish with the arrival of the first monsoon showers. The city gets drenched in welcoming rains, bringing back memories of hot, spicy chilli bajjis paired with a steaming cup of masala chai. In a single word - bliss!

Chilli bajji reminds me of my hometown, Dharwad, where we used to have it practically every week, be it in school at a nearby canteen or later in college canteens. Fond memories flood back of our afternoon school lunch breaks when we'd rush to the nearby P.W.D office canteen. There, in the office interiors, towards the backyard, an elderly couple had a small corner allotted to them by the office. They kindly catered to our hunger pangs, preparing delicious bajjis that were devoured by both the office members and us students. It seems surreal now, recalling how we, school students, frequented the office every single day during lunch or tea time. Yet, the office staff were indulgent and tolerated our presence. I made sure to have 50 paisa with me every day to buy two bajjis (25 paisa each!).

The couple would quickly prepare piping hot bajjis for us, as our recess was short, and we had to rush back to our school, which was opposite the P.W.D office. This remains one of the most beautiful memories of my school life. Chennai, a city where small mounds of assorted fried snacks like bajjis, pakodas, and chilli bajjis tempt weary commuters returning from work, urging them to grab one or two to go with their cup of tea.

Ingredients:

1 1/2 cups gram flour sieved to remove lumps.

2 tbsp rice flour

1 tbsp cornflour ( optional)

salt to taste

1 tsp carom seeds

Pinch of asafoetida powder.

1 tbsp hot oil to be poured in batter.

1/2 tsp baking soda

1 tsp chilli powder

oil for deep frying

Method:

Wash the green chillies and wipe dry . Without cutting the stalk, cut the chilli lengthwise and scoop out the seeds as shown in the pic.

Prepare the batter by first sifting all the dry ingredients well, mix little water at a time to make a little thick batter. Pour some hot oil in the batter about 1 tbsp , this helps the bajji to get a nice crispy exterior and crunch. Keep a deep pan with oil to fry the chillis.

The batter should be such that we should be able to coat the chillis fully by the stalk and not drip too much.

When the oil is heated well but not too much, test this by dropping a small drop of batter, it should come up sizzling.

Drop the fully batter coated chilli into the hot oil. You will notice the chilli will become a little fat and come up. Gently roll the chilli in the hot oil to cook evenly and when nicely browned with the crispy exterior, drain on a colander.

Enjoy with a hot cup of masala chai.

Check my Girmitt. recipe in this blog, it is a match made in heaven , Girmitt and Mirchi Bajji go hand in hand .