Tuesday, August 18, 2015

Mullaku Bhajji / Chilly Bhajji / Mirchi Bhajji / Mirchi Pakoda with Yogurt Dip

Chilly bhajji reminds me of Pala Jubilee perunnal. Its the biggest of the carnival at the small town Pala. I remember Baby uncle taking all little ones in his car to take a round of the town to see the decorations. He never let the doors open because of the fear of atleast one of us gone missing in the crowd.

Since he had taken us late in the night, most vendors had already closed their shops and so the only cart vendor we could get hold of was making chilly bhajji and uncle bought us those hot bhajjis. Thats when I first tasted these bhajjis.

Later when I married Jacob and during our bangalore days we used to have lots of them whenever we would go out and pass by a bhajji vendor. To refresh those memories I thought of making these when I got hold of those chillies. And we just loved having it with hot chai even though we turned all red and our noses started running cause of all the heat.

  1. 6-8 Chillies (Large light green chillies)
  2. 1 1/2 cups of Chick pea flour /Besan
  3. 1/2 tsp of Red chilly powder
  4. A pinch of Asafoetida
  5. 1/2 tsp of Turmeric powder
  6. Salt to taste
  7. Water as needed
  8. Oil for frying
For the yogurt dip
  1. 1/2 cup of yogurt
  2. 1 tsp of chopped cilantro leaves
  3. 1/4 tsp of roasted cumin powder
  4. A pinch of chilly powder
  5. Salt to taste


  • Wash and pat dry the chillies. Slit it length wise and remove the seeds from it.
  • In a bowl, add ingredients 2-6. Give it a mix to spread the ingredients evenly.
  • Now slowly add water little by little to form a batter not too thin nor too thick but consistent enough to coat the chillies. 
  • In a pan, heat the oil for frying the chillies. Once the oil is hot, turn it to medium high heat.
  • Dip the chillies in the chick peas flour batter and drop it in the hot oil carefully. Fry it untill it turns golden brown in colour. Remove it on to a plate lined with paper towels to drain off excess oil.
  • Combine all the ingredients listed under the making of yogurt dip in a bowl.
  • Serve the bhajjis hot with yogurt dip paired with hot tea/coffee.

  1. Oiling your hands while working with the chillies (removing the seeds from it), will help avoid burning of your hands.
  2. The batter shouldn't be too runny that it does not coat the chillies nor should it be too thick that it takes long time to get cooked.
  3. You may also like to stuff the batter inside the chilly before frying. 


  1. mulagu bajji super. Simply loved the first click..

  2. yummy and delicious snack.... addictive one.... good clicks...

  3. Aaahh mulaku bhajji looks so tempting and delicious.. nicely done..

  4. Hi Palaharam,

    These look yummy with a combination of salty, sour, creamy and spicy :D


  5. Wow..that mulaka bhaji looks so good, makes me hungry...it's raining here, I need that plate..

  6. what a tempting snack,Anupa..love it esp during rainy days..I make the same way however dip the slit chillies in tamarind water too,that way reduces the heat considerably.. yummy dip as well :)

  7. This is one of the most favorite snack of my husband...... Love your dip also..... Bookmarked to try it.... :)

  8. such treat for eyes Anuoa. not getting much time to blog hop but whenever i come to your page I get hooked.

  9. Ohhff love mulakku bajji. But I hate it when it turns too spicy hot. I usually remove the middle thread like membrane from chili and also soak it after in tamarind water so that it reduces heat.


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