Snake gourd bajji

-

Snake gourd bajji: Spicy and crispy bajjis

Ingredients: 

Fresh Snake gourd – 1 medium size 
Besan/ Chickpea flour – 1 cup 
Red chilli powder – 1/5 tbsp 
Ginger garlic paste – 1 tsp 
Garam masala – 3/4 tsp 
Chaat masala – optional 
Cooking soda – 1/3 tsp 
Salt as per taste 
Oil for deep frying



Instructions: 

        Make sure that you choose fresh and firm snake gourd for making this recipe. Wash and pat dry the gourd. Cut off the tips and discard them. Now, cut the gourd into round slices of 2 mm to 3 mm thickness and set aside. 

        In a bowl add besan/chickpea flour, red chilli powder, salt, cooking soda, garam masala, ginger garlic paste, water and mix well. Make sure that there are no lumps. This mixture has to be prepared in such a way that when you dip your finger into the batter, the batter has to stick to your finger coating it evenly. Let this mixture rest for 20 mins before you start preparing the bajjis. 

       In a large deep frying pan, add sufficient oil and let it heat. Once the oil is heated, add the slices of snake gourd into the batter and dip them well so that they are coated evenly on all sides. Pick one slice, gently shake it so that the excess batter falls off into the bowl and then drop it in the hot oil. This slice starts to sizzle and floats on the surface. Follow the same process for the remaining slices. Once the pan is filled with bajjis and the sizzles start to reduce, flip the bajjis to the other side and fry them. Let these bajjis fry evenly on both sides. When the sizzles reduce, the bajjis would have slightly changed the color to golden brown. Dish them out into a container. Allow them to cool down at room temperature for a minute or 2 before serving. Fry all the remaining snake gourd slices in the same manner.

      You may sprinkle some chaat masala over the bajjis before serving or you may serve them as is. These bajjis can also be served along with tomato sauce. Relish the spicy, hot bajjis for snacks. Enjoy with family and friends. 

Comments

Post a Comment

Popular posts from this blog

Chicken Liver Fry

-
Image
Chicken Liver Fry: Simple Village style & Spicy version Ingredients:  Fresh chicken liver – 1/2 kg  Ginger garlic paste – 1 tbsp  Turmeric powder – 1 1/2 tsp  Coriander powder – 1/2 tbsp  Red chillie powder – 1/2 tbsp  Pepper powder – 1 1/2 tsp  Fennel powder – 1 1/2 tsp  Lemon - 1 medium size  Red onion – 1 small, thinly sliced  Green chillies – 2, slit  Curry leaves – 1 sprig  Coriander leaves – 1 small bunch for garnish  Salt as per taste  Oil for stir frying  Instructions:  Marination: Wash the chicken liver and rinse it in water mixed with lemon juice (1/2 slice)/vinegar (1/2 tbsp) and salt for about 20 to 30 minutes. Drain out the water and add turmeric powder (1 tsp), coriander powder (1/4 tbsp) , red chillie powder (1/4 tbsp) , ginger garlic paste (1 tbsp) and salt. Mix well so that the chicken liver is coated evenly with the masala. Re...
Read more

Pesto Millet rice

-
Image
Millet Rice with Pesto sauce and Egg Ingredients:  Kodo Millet rice – pre-cooked and cooled, 1 cup  Pesto sauce – 1/4 cup  Fresh eggs – 3  Onion – 1 small thinly sliced  Cumin seeds – 1 tsp  Pepper powder – 1 tbsp  Red chillie powder – 1 tsp  Coriander leaves – few for garnish (optional)  Salt as per taste  Oil for stir fry Instructions:         In a small thick bottomed stir fry pan add some oil and heat it. Once the oil is heated, break open the eggs. Add salt, chillie powder, pepper powder and stir fry until it is soft and well done. Dish out the scrambled egg into a plate. In the same pan, add some oil. Once the oil is heated, add red onion slices and saute until they turn translucent. Now, add pesto sauce and saute well until the oil oozes out from the mixture. Add millet rice, scrambled eggs, salt and mix well. Adjust the spice i...
Read more

Pepper Rasam

-
Image
Pepper Rasam: How to make Andhra style pepper rasam in 5 min? Ingredients:  Tamarind – medium lemon size  Pepper powder – ½ tbsp  Cumin powder – ½ tbsp  Fenugreek powder – ½ tsp  Coriander powder – ¼ tbsp  Garlic cloves – 8 to 10 medium size, minced  Dry red chillies – 7 to 9, broken into halves  Mustard seeds – 1 tsp  Curry leaves – 2 sprigs  Coriander leaves – small bunch for garnish  Asafoetida – pinch (optional)  Salt as per taste  Oil for tempering   Instructions/ Procedure:         Add tamarind into a bowl filled partially with fresh water and let it soak for about 20 minutes. Once the tamarind gets softer, squeeze the pulp and remove the fibre.         Add oil into a thick bottomed kadai and let it heat. Once the oil is heated, add mustard seeds. When the mustard seeds start splut...
Read more