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Mirchi Bhajia/ Molagai (Milagai or Mulagu) Bhajji – Indian-style Paneer Stuffed, Battered & Fried Green Chillies/ Peppers (GF)
O.
Servings
12number
Servings
12number
Ingredients
For the Batter:
For the Filling:
Instructions
  1. Wash the chillies and pat them dry. Make sure that the chillies all have their stalks on them. Using the tip of a sharp knife, make a lengthwise slit in each chilly from the top of the chilly to the bottom without cutting both ends. Remove all the seeds, without breaking the chilly up. If youu2019re still a little wary about the u201cfireu201d in the chillies, just rinse the insides, and then keep them aside.
  2. In a small bowl, mix all the ingredients for the filling.
  3. In another slightly larger bowl, mix together all the ingredients for the batter. Now add just enough water to make a batter of a good coating consistency thatu2019s smooth and lump-free.
  4. Heat the oil in a wok till it is hot but not smoking hot.
  5. Dip each chilly in the batter (one at a time) and make sure it is coated completely and properly with the batter. Lift it out by the stalk and slightly rotate it so the excess batter falls back into the bowl. Carefully slide the battered chilly into the oil. You can fry two or three chillies at a time depending on the amount of oil in your wok.
  6. Fry them, over medium heat, turning them over so they cook properly. When the fritters are uniformly golden brown, crisp and done, take them out and drain on paper towels.
  7. Serve the Bhajia/ Bhajji warm, with ketchup or chutney and hot tea or coffee. This recipe makes 12 Mirchi Bhajia/ Molagai (Milagai or Mulagu) Bhajji.