Friday, 28 February 2020

RIDGEGOURD BAJJI/பீர்க்கன் பஜ்ஜி


5-6 inch Ridge Gourd piece
Raw Rice Flour 1.5 Tbsp
Besan flour 4 Tbsp
Cooking Soda 1/2 Tsp
Salt 1/2 Tsp
Red chilly coarse powder 1/2 Tsp (optional)
Asafoetida one pinch
Water as needed
Coldpressed Groundnut oil 400 ml


Step one

Peel the ridges of the veggie.
Slice lengthwise
Set aside.

Step two

In a mixing bowl, add Raw rice flour, Besan
Flour, Cooking Soda, Salt, Asafoetida and Red Chilly powder.
Mix to combine.
Add water little by little and mix to combine a thick paste like batter.

Step three

Heat the groundnut oil on medium flame to attain deep-fry temperature.
Check the hot oil with a bit of the batter thrown into oil. If it raises up instantly, the oil is reasy to deep-fry.
Now dip the ridge gourd slice and lower it into hot oil gently and carefully.
Add one by one with utmost care.
Deepfry four to five per batch.
Let them fried golden brown and oil bubbles cease.
Take out and wait to drain excess oil.
Place them on dry plate.
Repeat the process till the batter exhausted.

Ready to serve.

Cooking time 15 minutes.
Servings. 2-3 persons
Yield 10 Bajjis per one five inch veggie

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