I love fried food. Specially bajjis/pakoras. Once I get a thought of having them I will be restless till I make and have it. Specially during the rainy and winter season, this is a must. When you dont have mood to have curries for dinner/lunch, this is best option to have with rice and dal.
Earlier I had to wait for my mother or sister to prepare it for me and it doesn't feel good asking everytime right. Once I went to my aunts home when I was staying in hostel in my Engineering days and you know if you stay in a hostel you will be craving for good home food. And if it is bajji/pakora forget it. She made these pakoras in front of me. I loved it and i just watched the way she was preparing them. It took only 10mins to prepare for 2people.
I tried them at my home and now I experiement these bajjis with different vegetables like onion, potato, brinjal, snake guord ,ridge guord,raw banana. Except for onions the batter mix is same for all other bajjis.
Here I will tell you how to make ridge guord bajji(heerekai bajji). You can try with different vegetables, except bitter guord considering its bitterness:).
Cooking time:20mins for 4people.
Quantity:10-15 bajjis
Ingredients:
1/2 Ridge guord
4tbs Bengal gram flour
1tsp Chilli powder
1/2tsp Ajwain/jeera(optional)
1/4tsp Baking soda
1/4tsp Turmeric
Salt to taste
Oil for deep fry
Add flour, ajwain/jeera,chilli powder, turmeric, salt and soda in a bowl.
Mix it well by adding water. The batter should not be too thin or thick. It should be thick enough to stick to the vegetable.
Peel only rough surface of ridge gourd. Slice it width wise. Dip the slice in batter and deep fry till the bajjis are cooked.
Serve hot with coconut chutney or pudina chutney.
Note: You can prepare the batter with gram flour, little soda, salt and water. Other ingredients are just for extra taste.
Tips:
1. You can use any vegetable instead of ridge guord. You can also use same batter for Aloo, Snake Guord, brinjal, boiled egg, raw banana.
2. You can add jeera powder to the batter.It tastes good and its good for people who have gastritis problem because of gram flour.
3. If you feel the batter is too thin, just mix flour again till you get a required thickness. Make sure you add salt if needed after adding flour again.
4. When the bajjis are ready, toss the bajjis with chilly powder/chat masala for a chatpata taste.
5. This is oily stuff, so make sure you exercise well to keep yourself fit. If you are not supposed to take oil, please control your temptation and have 1-2max.
6. Gram flour is not good for people having gastritis problem. If they have more, your stomach might get upset. So control and have in limits. If you have gastritis and gram flour is strict NO, replace the gramflour with all maida flour(All Purpose Flour). But I still prefer gram flour and have in limits.
7. You can top these bajjis with finely chopped onions, coriander and lemon. I am sure you will love it.
Earlier I had to wait for my mother or sister to prepare it for me and it doesn't feel good asking everytime right. Once I went to my aunts home when I was staying in hostel in my Engineering days and you know if you stay in a hostel you will be craving for good home food. And if it is bajji/pakora forget it. She made these pakoras in front of me. I loved it and i just watched the way she was preparing them. It took only 10mins to prepare for 2people.
I tried them at my home and now I experiement these bajjis with different vegetables like onion, potato, brinjal, snake guord ,ridge guord,raw banana. Except for onions the batter mix is same for all other bajjis.
Here I will tell you how to make ridge guord bajji(heerekai bajji). You can try with different vegetables, except bitter guord considering its bitterness:).
Cooking time:20mins for 4people.
Quantity:10-15 bajjis
Ingredients:
1/2 Ridge guord
4tbs Bengal gram flour
1tsp Chilli powder
1/2tsp Ajwain/jeera(optional)
1/4tsp Baking soda
1/4tsp Turmeric
Salt to taste
Oil for deep fry
Add flour, ajwain/jeera,chilli powder, turmeric, salt and soda in a bowl.
Mix it well by adding water. The batter should not be too thin or thick. It should be thick enough to stick to the vegetable.
Serve hot with coconut chutney or pudina chutney.
Note: You can prepare the batter with gram flour, little soda, salt and water. Other ingredients are just for extra taste.
Tips:
1. You can use any vegetable instead of ridge guord. You can also use same batter for Aloo, Snake Guord, brinjal, boiled egg, raw banana.
2. You can add jeera powder to the batter.It tastes good and its good for people who have gastritis problem because of gram flour.
3. If you feel the batter is too thin, just mix flour again till you get a required thickness. Make sure you add salt if needed after adding flour again.
4. When the bajjis are ready, toss the bajjis with chilly powder/chat masala for a chatpata taste.
5. This is oily stuff, so make sure you exercise well to keep yourself fit. If you are not supposed to take oil, please control your temptation and have 1-2max.
6. Gram flour is not good for people having gastritis problem. If they have more, your stomach might get upset. So control and have in limits. If you have gastritis and gram flour is strict NO, replace the gramflour with all maida flour(All Purpose Flour). But I still prefer gram flour and have in limits.
7. You can top these bajjis with finely chopped onions, coriander and lemon. I am sure you will love it.
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