Banana Pepper – 4 No
Besan / Gram Flour – 1/2 Cup
Rice Flour – 1/4 Cup Minus 1/2 Tbsp
Red Chili Powder – 1/2tsp
Cumin Powder – Pinch
Asafoetida – Pinch
Baking Soda – Pinch
Oil – For deep fry
Salt n Water – As Required
Mix all the dry powders and add water atlast to form a thick batter. Dip the bajji milagai and drop it in the hot oil, fry till golden brown. Serve with Chutneys & Hot drinks. I prepared some cauliflower bajjis with the leftover batter.
1. The Bajji milagai what we are getting here is not too spicy coz it has less seeds, so just check by slightly making a slit. If there is lot of seeds you can make some slits over the milagai and gently tap to drop out the seeds(Making big hole may cause the batter/oil to go in). If you love to have as it is then skip this process.
2. I also reduced the red chili powder for milagai bajji, but for making other bajjis do the same process by increasing the chili powder.