It is the weekend and we are all getting ready to party… or perhaps have a wonderfully quiet and peaceful time with family -either way, Milaga bhajjis is a good way to celebrate on the weekend. These again are made from the homegrown chilies, which are not so spicy and lend themselves marvelously to this dish. For those who wanted to know the other recipe I had made with these green chilies, here you go.
For the batter
1 cup of gram flour/kadalamavu/ besan½ cup rice flour(I recently found out that 1:1 of besan and rice flour) also works like a charm2 tbsp curry powder1 tsp sambar powder1 pinch of AsafetidaSalt to tasteCurry leaves choppedOil to fryWater enough to make the batter breamy smooth (about 1 cup usually)
Wash and dry your chilies thoroughly.Keep the stem if tender, else chop offKeeping the stem makes for less splattering of seeds bursting in the oilCoat the chili with batter fullyHeat oilDrop gently in hot oilDo not overcrowd.Remove and place on kitchen paper towels to drain off any excess oilEnjoy as is or with dip of your choice – ketchup is a good place to start or how about the chili thokku I posted earlier ;P
Cheers and wish you a fabulous weekend. Plenty of exciting fall preparations on their way – stay tuned.