‘Monsoons’ and ‘deep-fried snacks’ always go hand in hand. During rains when we have sudden craving for a quick munch, bajji is my go-to option. Now, this delectable snack has got several names across India… pakora, pakoda, bhajjia, fakkura, ponako, fritters etc… and in down South it’s fondly known as ‘Bajji’
How to make Brinjal Bajji | Vankaya Bajji?
Bajjis can be made using various veggies and fruits like onions, raw banana, potato, carrot, capsicum, unripe green apple and more. Here, I have used the India’s King of Vegetables, ‘Brinjal’ for making bajjis (we call Vankaya in Telugu). These brinjal bajjis are light, crunchy…so gorgeous to look at and of course totally irresistible in taste.
You can choose any variety of brinjal to make bajji but it’s always good to use less seeded one. Preparation is very easy…thin slices of brinjals are coated evenly with spiced chickpea flour batter and deep-fried till golden in colour. You can also air fry this if want to avoid deep frying.
Brinjal – 2 or 3, large in size, preferably less seeded variety
Chickpea Flour / Besan – 1 cup
Rice flour – 1/4 cup
Haldi / Turmeric Powder – a pinch
Red Chilly Powder – 1/2 tsp (or as per taste)
Pepper Powder – 1/4 tsp
Jeera – 1/2 tsp
Hing / Asafoetida – a generous pinch
Salt to taste
Cooking Soda – a pinch (optional)
Oil for deep frying
Wash and slice brinjals into thin circles. Immerse them in water to avoid any decolourization of brinjal until we use.
Sieve besan and remove the lumps if any. Mix besan, rice flour, red chilly powder, salt, pepper powder, jeera, haldi, hing and cooking soda in a bowl.
Heat oil for deep frying. Strain the brinjal slices from the water and keep it ready.
When the oil is hot, take a tablespoon of hot oil and pour it over the besan mixture. This will make the bajjis crispy.
Add required amount of water and mix it well to form a fine paste of dosa-batter consistency.
Keep the flame in medium-hot mode. Gently dip the brinjal slices into the batter. The slices should be evenly coated with the batter.
Deep fry till golden in colour.
Drain the bajjis in kitchen tissue to remove excess oil.
Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a scrumptious snack that takes me down the memory lane of relishing this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.
How to make Thenga Manga Pattani Sundal?
Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.
Dried yellow peas / Sukha Mattar – 1 cup
Haldi – a pinch
Salt to taste
Refined oil – 2 tsp
Mustard Seeds Rai – 1/4 tsp
Asofoetida / Hing – a pinch
Curry Patha – 3 or 4 leaves, torn into pieces
For Masala Paste
Coconut – 1 tbsp, grated
Green chilly – 1, small-sized
Ginger- 1/4 inch piece
Curry Leaves – 4 or 5 leaves
Raw Green Mango – 1 tbsp, finely chopped
Cucumber – 1 tbsp, finely chopped
Carrot -1 tbsp, finely chopped
Coconut – 1 tbsp, finely chopped
Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
Once the pressure gets released, drain the water and let it cool.
Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
In a kadai heat oil, add rai and let it splutter.
Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
Add boiled dry yellow peas. Mix well, adjust the salt if required.
Remove from flame. Let it cool for a minute.
Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
Take care not to overcook the dried peas as it may change the taste and texture of the recipe.
An interesting twist in the regular samosa recipe… A perfect crowd pleaser in your get-together / kid’s parties… Satisfies your sudden cravings for delectable snacks in the evenings.
How to prepare Pinwheel Samosa?
Extremely easy to prepare…Saves your time in folding and shaping the dough as in the usual version…It’s just rolling the dough, stuffing the filling, cutting into slices and deep frying…as Simple as that… Here, I have used the usual potato stuffing but you can fill with any stuffing as per your choice.
An interesting variation to the usual vegetable tikki. Raw bananas and mixed dal adds up to the nutritious quotient of the recipe. The tikki is scrumptious, full of flavors and most importantly it is tummy filling.
Best choice to serve at parties as starters or as a part of breakfast spread. In this recipe, I have included spinach/palak also, just to give some color and make it healthier. It is pan fried and hence calls for very little amount of oil.
An interesting variation to the usual vegetable tikki… Raw bananas, mixed dal and spinach adds up to the nutritious quotient of the recipe… The tikki is scrumptious, full of flavours and most importantly it is tummy filling…
Course: Appetizer, Snack
Cuisine: Indian, North Indian
Author: Delicious Galore
2Raw Bananalarge sized, unripe
(equal amount of thuvar, channa, green
moong, yellow masoor, urad dhal)
½tbspGreen Chillyfinely chopped
½tspRed Chilly Powder(optional)
Salt to taste
3tbspCornflakes coarsely grounded
Cooking oil to pan fry the tikkis
Wash and soak the dals in water for 3 hrs. Grind it coarsely using very little amount of water.
Wash and finely chop the palak or spinach leaves. Keep it aside.
Pressure cook or microwave raw bananas with skin until they are soft but firm. Bring it to room temperature. Peel the skin and grate the bananas.
In a large bowl, mix grated raw bananas, coarsely grounded mixed dal batter, finely chopped palak, chopped green chillies, ginger garlic paste, jeera powder, coriander powder, red chilly powder and salt.
Mix well and shape the dough into medium-sized tikkis. Let the thickness be about 1/2 inch.
Coat them with coarsely powdered cornflakes. Refrigerate the cutlets for 15 minutes or till we use. This helps to dehydrate the moistness in the tikkis and make it crispier when toasted.
Just before serving, cook the tikkis on hot griddle with a tsp of cooking oil. Cover with a lid for few seconds and toast. Open the lid and flip the cutlets to roast both the sides until they turn golden in colour.
Serve hot with any chutney or sauce of your choice.
To pep up its spiciness, I have added little bit of red chilly powder and that is optional.