How to make mulaku bajjiHow to make mulaku bajji

Mulaku Bajji, also known as Mirchi Bajji or Chili Fritters, is a popular South Indian snack made from green chilies stuffed with a spicy filling and deep-fried in a gram flour batter. Here’s how to make Mulaku Bajji:


For the Stuffing:

  • 4-6 large green chilies (choose less spicy varieties)
  • 12 cup roasted gram dal (pottukadalai)
  • 1-2 cloves of garlic (adjust to taste)
  • 12 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water, as needed

For the Batter:

  • 1 cup gram flour (besan)
  • A pinch of baking soda (optional)
  • 12 teaspoon red chili powder (adjust to taste)
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water, as needed

For Frying:

  • Oil for deep frying


Prepare the Stuffing:

  1. Slit the green chilies lengthwise, leaving them attached at one end. Remove the seeds if you prefer milder bajjis.
  2. In a blender or food processor, combine roasted gram dal, garlic, cumin seeds, asafoetida, salt, and a little water. Grind to a coarse paste. The stuffing should be thick enough to hold its shape.
  3. Stuff the green chilies with the prepared filling. Ensure that the filling is evenly distributed inside each chili. Set aside.

Prepare the Batter:

  1. In a mixing bowl, combine gram flour, baking soda (if using), red chili powder, asafoetida, and salt.
  2. Gradually add water while stirring to make a smooth batter. The batter should be thick enough to coat the back of a spoon. Allow it to rest for about 10-15 minutes.

Frying the Bajjis:

  1. Heat oil in a deep frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
  2. Dip each stuffed chili into the batter, ensuring it’s well coated.
  3. Carefully slide the coated chilies into the hot oil. Fry them in batches, making sure not to overcrowd the pan.
  4. Fry the bajjis until they turn golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 3-4 minutes.
  5. Using a slotted spoon, remove the fried bajjis and place them on a plate lined with paper towels to remove excess oil.
  6. Serve the Mulaku Bajjis hot with coconut chutney or a tangy tamarind chutney.

Enjoy your homemade Mulaku Bajjis as a delicious snack or appetizer with a cup of tea or coffee. Be cautious when handling green chilies, as they can be spicy, and wash your hands thoroughly after touching them to avoid any irritation.