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Chilli Bhajji / Molaga Bhajji / Menasinkaayi Bhajji

Absolutely addictive, spicy and tasty can't stop with one, of course not a healthy treat, as it is deep fried, Vegan, Gluten free.
Course Appetisers, snacks &amp
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jayasri Ravi


  • FOR THE BATTER Tempura Batter
  • 1 Cup Gram flour chick pea flour
  • 1/3 Cup Rice flour
  • 2 tbsp Corn flour
  • 2 tsp Chilli powder*
  • pinch of Asafoetida
  • 2 tbsp hot oil
  • 1 tsp salt*
  • water as needed
  • Oil for deep frying as needed
  • 6 to 7 Chilli Bajjis / Banana Peppers
  • 6 to 7 Doddapatre
  • 1 Onion
  • Grate 1 or 2 Carrots
  • 2 medium sized Onions
  • 3 to 4 sprigs of coriander leaves
  • 1/4 tsp of Chilli powder
  • 1 tsp of Chat masala powder
  • 2 to 3 pinches of salt / or as per taste


  • Take all the Ingredients for the batter in a bowl and add water as required, the batter should be in between Dosa (Pancake) & Idli batter consistency, It should not be thin nor thick.
  • I have said hot oil; when you are preparing the batter, heat oil in a pan, take 2 tbsp of this oil when it is hot add this to the batter, this makes the Bhajjis more crispier.
  • Dip the chillis one by one coat it well and drop into the hot oil and fry it to golden colour.
  • The same way wash the leaves wipe clean and dip them in the batter and deep fry.
  • How to make the filling (stuffing) for thesey chillies:
  • Slit open once the bhajjis which have come out of the oil, and drain in on a kitchen towel, Mix all the ingredients from the above said list, check the taste increase or decrease spices as per your preference, fill this filling in the slit open Bhajjis and enjoy.


Some things to Note:
The coating or the batter consistency is for just 6 to 7 Bhajjis, you can keep increasing the same proportion of ingredients to fry more Bhajjis
Adding Hot oil to the batter makes crispy Bhajjis.
I usually cut an onion in the end to mix with the left over batter which makes crispy pakoras