Sunday, April 20, 2014
Prawn 65 Eral Bajji
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| Prawn 65 |
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| Era Bajji |
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| Prawn Bajji |
Thursday, April 17, 2014
BREAD BAJJI
With another batch of snow in our area on Tuesday, we were at home the whole week and my husband was working from home. I made these bajjis for evening snacks to go with tea. I think most of my friends were preparing fried foods during the storm. When I was speaking with Viki over the phone, she too mentioned about preparing plantain bajjis last evening. There is definitely something comforting about eating fried foods during winter. Coming on to the recipe, I make these bajjis all the time when we have friends over. It takes just a couple of minutes to prepare and join in the chatting. These fritters do turn out very crispy compared to regular bajjis made with veggies.
INGREDIENTS:
1. Any types of soft or hard loaves, may be around 2-3 slices if regular bread slices are used. (I used a whole wheat baguette here).
2. Besan or kadala maavu1 cup.
3. Rice flour, 1 tablespoon.
4. Chili powder, ½ teaspoon.
5. Salt as per taste.
6. Baking soda, a pinch, (optional).
7. Red food color, a pinch (optional) although I have not used it here.
PREPARATION:
Mix the flours, chili powder, salt, color, and baking soda. Add some water and mix it to a thick batter. The batter should be thick enough to coat the bread slices evenly. A drop of oil can be added to the batter to make the bajjis crispier. Cut the bread slices evenly. Heat a pot with around 1 cup of oil. When the oil is hot enough, dip the bread slices into the batter and gently put them into the oil. To check the temperature of oil, add a drop of the batter into the oil. If the oil is hot enough the batter will puff up and rise to top. Add a couple of bajjis at one time and when the fritters turn golden-brown, remove them from the oil, and drain them on a paper towel. Serve hot with chutneys or ketchup.
Friday, February 21, 2014
Crispy lemon onion filled Pepper fritters bajji Mirchi Chili fritters
For Batter: Makes 8 Fritters
Gram flour/ Senaga Pindi/ Chana Dal powder--------1cup( 160ml)
Rice Flour/ Corn Flour-----------------1/2 Cup
Salt---------------------------------to taste
Chili powder/ Pepper powder-----1/4 ts
Cumin Seeds/ Jeera--------------1/4 ts
Baking Soda---------------1/4ts
Oil for Deep fry
For Filling:
Chutney:
Tamarind Pulp (tamiarind soaked in water for 10min)----1 lemon size.
Cumin powder---------1/4ts
Ajwain/ voma powder----1/4ts
salt ---------------very little
Sesame/ till/ nuvvulu powder----1/2ts
Others:
Peppers de-seeded by Cutting one side along the length
( Warning- Do not prepare with jalapinos use those with less capsin(hot))
I used serrano peppers
Onions(thinly chopped)-----1/2cup
Lemon Juice--------------2ts
salt----------------------very little
Method:
- Mix Batter by adding gram flour+rice flour+salt+chili powder+cumin seeds+Baking Soda and mix them with water. The consistency of the batter should be medium thin.
- Prepare chutney by grinding Tamarind pup+cumin powder+ajwain powder+salt+sesame powder with little tamarind soaked water.
- Now, fill all the de-seeded peppers with already prepared tamarind chutney.
- Heat oil for deep fry in a pan.
- Dip the pepper by holding its upper stem in the batter and dip it in oil, fry under medium flame until they turn golden brown.
- Prepare Onion filling by mixing Onions+lemon juice+salt
- After the Fritters are ready split them with knife along the side where you have filled the chutney and fill them with onion mixture.
- Now the Crispy fritters are ready to serve...kids love them a lot!!!!!!!!!!!!....It is a famous rainy day snack item of INDIA.