Menasinakaayi Bajji
Deep-fried chili fritters, a popular street snack from North Karnataka.
About this dish
A legendary street food from the North Karnataka region, particularly Davanagere and Hubli, these chili fritters are more than just a snack. Unlike standard pakoras, these use specific long, light-green 'Bajji Menasinakaayi' which are mild in heat but high in flavor. They are often double-fried or served with a characteristic stuffing to create a complex interplay of spicy, salty, and sour notes.
Ingredients
The Chilies
- 8-10 long, thick light-green chilies (Bajji variety)
- 1/2 tsp salt
- 1/2 tsp chaat masala or amchur powder for dusting
The Batter (Pitti)
- 1.5 cups Besan (gram flour), sifted
- 2 tbsp rice flour for crunch
- 1/4 tsp ajwain (carom seeds), crushed
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/8 tsp baking soda
- Salt to taste
- Water as needed (approx 3/4 cup)
For Frying
- 500ml peanut oil or sunflower oil for deep frying
Method
- 1
Prepare the Chilies
Wash and pat the chilies dry completely; any surface moisture will cause the oil to splatter. Make a single vertical slit from the stem to the tip of each chili, being careful not to cut all the way through. If you prefer a milder snack, use a small spoon handle to scrape out the seeds and white membranes.
- 2
The Dry Mix
In a wide mixing bowl, combine the sifted besan, rice flour, ajwain, chili powder, turmeric, and salt. Sifting the besan is crucial to ensure a lump-free batter that coats the chili smoothly. The ajwain not only adds flavor but also aids in digesting the heavy gram flour.
- 3
Whisk the Batter
Slowly add water to the dry ingredients, whisking constantly to form a thick, silky batter. The consistency should be thick enough to coat the back of a spoon without dripping off instantly—similar to pancake batter. Add the baking soda at the very end and whisk for one minute to incorporate air.
- 4
Heat the Oil
Heat the oil in a deep kadai over medium-high heat. To test if it is ready, drop a tiny bit of batter into the oil; if it rises to the surface immediately with a sizzle without browning instantly, the temperature is perfect (approx 180°C). If the oil is too cold, the bajjis will be greasy; if too hot, the inside chili remains raw.
- 5
Dipping Technique
Hold a chili by its stem and dip it into the batter, rotating it to ensure an even, thick coating. Wipe the very tip of the chili against the edge of the bowl to remove excess batter before carefully sliding it into the hot oil. Avoid overcrowding the pan; fry only 3-4 at a time.
- 6
First Fry
Fry the bajjis for 4-5 minutes, turning them occasionally with a slotted spoon. The batter should turn a light golden color and feel firm to the touch. In many North Karnataka stalls, they are removed at this stage, slit again, and re-dipped for a 'double-fried' extra-thick crust.
- 7
Golden Finish
Continue frying until the exterior is a deep, honey-gold and soundly crisp when tapped with a spoon. Use the slotted spoon to drain the bajjis against the side of the kadai before transferring them to a plate lined with paper towels to absorb any residual oil.
- 8
The Garnish
Immediately while hot, sprinkle a mixture of salt and chaat masala over the bajjis. Some vendors also slit the fried bajji and stuff it with a mixture of finely chopped raw onions, coriander, and a squeeze of lemon juice for an explosion of textures and flavors.
Notes & variations
- If you can't find Bajji chilies, use large Anaheim peppers or mild Jalapeños.
- Add a tablespoon of hot oil into the batter before frying to make the crust extra light and crispy.
- Rice flour is essential for the 'crunch'; without it, the coating will turn soft quickly.
- For an authentic Hubli touch, serve with a side of 'Mandakki' (spiced puffed rice).
Serve with
Serve hot with coconut chutney and a cup of strong ginger tea.
Cook's note
Ensure the chilies are bone-dry before dipping; even a drop of water prevents the batter from adhering to the waxy skin.