Stuffed - Chili Fritters | Mirchi Bonda | Menasinakai Bajji
Wednesday, July 10, 2024
In Bombay(Mumbai) one will find lots of Mirchi Bonda street stalls. Sometimes stuffed and
sometimes plain. It is also part of 'Special double Vada pav'. In
Karnataka, it is known as Menasinakai Bajji. It is a great evening snack
especially while enjoying the monsoon rain.
Usually, for stuffed bonda, big green chilies (not very spicy) or even small
green bell peppers are used. The whole chili is used to make the bonda, but
since my fry-pan is small, I cut the chili into small rings. For this recipe I
used Anaheim Green Pepper. You can also use other pepper which has room for stuffing and is not very spicy.
Ingredients:
- 3 - Green pepper
- oil for deep fry
For batter:
- 1 cup - besan | chickpeas flour
- 1 tbsp. - rice flour
-
¼ tsp - red chili powder
- a pinch - turmeric
- a pinch - hing | asafetida
- salt as per taste
For stuffing:
- 2 - boiled potatoes
- 1 - onion chopped finely
- ½ tsp - chat masala powder
- ½ cup - chopped fresh coriander leaves
- 1 tsp - lime juice
- salt as per taste
Prep:
- Boil potatoes, remove the skin and mash the potatoes
- Finely chop onions
-
Wash the green chilies. Cut them into rings as shown in the picture or
slit one side of the chili. Remove the seeds and inside veins.
-
Prepare the batter: In a mixing bow, place all the batter ingredients.
Gradually add water while mixing to make a smooth paste. Not too watery
nor thick paste. Keep aside.
-
Prepare Stuffing: In another bowl, take the mashed potato, cut onion,
chat masala powder and salt. Mix it all well. Now add lime juice and cut
coriander leaves. Give a quick mix.
Method:
-
Stuff the potato mixture into the peppers gently and keep it aside. I had
some extra stuffing so I made it into small balls to make batata vada
-
Put fry pan with oil on the stove on medium flame. Wait until the oil is
hot enough. To test, a small amount of batter dropped into the oil should
immediately bubble and float to the top.
-
Dip each stuffed chili in the batter and carefully slide into the hot oil
for frying. Repeat with few more them until fry pan fits enough. Do not
over crowd the pan, may have to make in multiple batches depending on the
size of your fry-pan.
-
Fry the bonda in medium flame, flipping the bonda after every few minutes
to cook evenly on all the sides.
-
Once cooked, carefully remove the bonda with a help of a large slotted
spoon - onto a paper towel to remove excess oil.
- Serve hot with chutney or tomato ketchup.
Labels: Appetizers, Bonda/Pakoda, Fritters, Snack, Vegetarian
~ Stuffed - Chili Fritters | Mirchi Bonda | Menasinakai Bajji
~
Posted by Swetha @ 7/10/2024 09:45:00 PM ::
Swetha's Fusion ::
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Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma)
Wednesday, July 03, 2024
Yesterday I posted recipe for
Vermicelli Upma, so what to do with the leftover
upma. Here is a secret, I prepare extra upma so that I can make Vermicelli
Pakoda or
Vermicelli cutlet for snacks. It goes so well with evening tea or
filter-coffee. Now that we have air-fryer it makes my life more easy, I don't
have to stand in front of the hot oil and constantly monitor it. Of course, it
is more healthy as there is very little oil needed to prepare it in
Air-fryer.
Ingredients:
- 2 cups - Vermicelli Upma
- 2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
- 1 tsp - green chutney (optional)
- 1 tbsp. - curds [1 tsp lime juice can be used instead]
-
½ cup - boiled and mashed potato (optional) helps in binding
-
½ cup - oil -for brushing
For dipping batter:
- 2 tbsp. - Besan | Chickpeas flour
-
1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just
add 1 more cup of Besan]
- 1 tsp - chili powder
- 1 pinch - hing | asafetida
- 2 tsp - oil
- salt as per taste
Method:
- Take the leftover Vermicelli upma in a mixing bowl.
-
Add red chili powder, green chutney, curds (or lime juice) and mashed
potato if using. Mix it all together.
-
In another smaller mixing bowl, Take all the ingredients for making
dipping batter and mix.
-
Now slowly add little water at a time and mix to form thin
batter.
-
Put a liner in the Air Fryer basket. This is a optional step, but helps
from batter dripping.
-
Take about 1½ tablespoon vermicelli mixture and form into a ball. Press it in
between you palm to form vada shape. Place it on a plate. Shape the rest
of mixture into vada and keep it ready.
-
Now, dip each vada in the batter and place them on the liner in the air
fryer basket.
-
Lightly spray cooking oil on the vada and place the basket in the air
fryer.
-
Air fry on 375°C (700°F) for 12 minutes.
-
After 12 minutes, remove the vada, turn them over and place them
directly in basket with out the liner. Spray or brush cooking oil over
the vada and cook for another 8 to 10 minutes or until done.
- Serve hot Vermicelli pakoda with green chutney or ketchup.
NOTE:
- Using corn flour helps the pakoda get crispy outer coating.
- Adding bit of mashed potato helps for binding and keep the vada shape. Also, adds to the flavor.
- If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the pakoda. You will need add salt and more chili powder.
Labels: Air Fryer, Appetizers, Bonda/Pakoda, Fritters, Snack, Vermicelli
~ Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma)
~
Posted by Swetha @ 7/03/2024 07:50:00 PM ::
Swetha's Fusion ::
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Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi
Thursday, June 27, 2024
Breadfruit is an interesting fruit. When it is fully ripe, it is consumed as a
fruit which is sweet just like Plantain. For the sevory dish and curry, it is better to use the
breadfruit which is just before mature (See below). Don't use raw
breadfruit.
In India, breadfruit is mostly used in South-India, as it grows in tropical
climate. My mom made this podi as a side dish to have with supper. As any
typical Mangalorean house, we ate 'kuchalakki ganji' for supper. Which is basically
red boiled-rice porridge, -very nutritious and well suited for the
tropical weather conditions. The rice water in porridge, or ganji,
replenish all nutrients and water that are lost due to sweating and is rich in
amino acids, vitamin E etc,.
Ingredients:
- half of the whole Breadfruit
- 1 cup - gram flour | besan | chickpea flour
- 1 tbsp. - rice flour
- 2 tsp - red chilli powder
- 1 tsp - cumin seeds
- a pinch - of asafoetida (hing)
- a pinch - of baking soda [Optional]
- salt to taste
- oil for deep frying
Method:
- Cut half of the breadfruit one more time to make into 1/4th.
-
Peel the breadfruit's outer skin, cut it vertically to remove the
center core. Discard the skin and the core.
- Then cut it into slices. Crescent shaped .5mm to 1cm slices.
- Put the cut slices into cold water with bit of salt. Keep aside.
-
Meanwhile prepare the batter by placing the rest of dry ingredients in a
deep bowl.
- Gradually add water while mixing to make a smooth paste. Not too watery nor thick paste.
- Put oil for deep-frying on the stove on medium-high heat.
-
Once the oil is hot, reduce the flame to medium as breadfruit takes more
time to cook.
- Drain the breadfruit slices and keep aside.
-
Dip each breadfruit slice in the batter and carefully slide into the hot
oil for frying. Repeat with few more slices until fry pan fits enough.
Need to work faster here so that all the slices are evenly cooked. Do
not over crowd the pan, may have to make in multiple batches depending
on the size of your fry-pan.
-
Fry the podi in medium flame, flipping the podi after every few minutes to
cook evenly on both sides.
-
Once cooked, carefully remove the podi with a help of a large slotted
spoon - onto a paper towel to remove excess oil.
-
Serve hot as a appetizer with green chutney, or as a side dish with
rice.
Labels: Appetizers, Bonda/Pakoda, Fritters, Mangalore dish, Side-Dish, Snack, South-Indian Dish, Vegetarian
~ Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi
~
Posted by Swetha @ 6/27/2024 01:24:00 PM ::
Swetha's Fusion ::
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Heerekai Bajji | Ridge Gourd Fritters | Heerekai Pakoda
Sunday, July 26, 2020
Few days ago I posted Palak Pathrode recipe. Well, as I had mentioned on the post "save some of the masala for bajji", time has come to use that pathrode masala now. I froze the masala in a tapper-ware. Note: do not use microwave oven to thaw the masala. Simply, take it out of the freezer at least 2 hours ahead and also place the dish in warm water to help thaw faster. To recap, I am listing the ingredients and steps to make masala in this post too.
If you enjoyed the Palak pathrode, you will enjoy the unique taste this ridge gourd fritters has to offer. Try it and see.
Ingredients:
- 1 cup - cut ridge gourd
- 1 cup - Rice
- 2 tbsp - Dhania | Coriander seeds
- 1 tbsp - Jeera | Cumin seeds
- 1 tsp - Methi | Fenugreek seeds
- ½ tsp - Mustard seeds
- 2 tsp - Urad dal | Black gram
- 2 tsp - Channa dal | Split chickpeas
- ½ cup - fresh grated coconut. (optional)
- 10 - Red chilies
- 1 tbsp - Tamarind paste
- 1 tsp - Jaggery
- 1 tsp - turmeric pdr
- Salt - as per taste.
- Oil - for shallow frying.
Preparing the Masala:
- Soak rice overnight or for at least three hours.
- In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds. urad dal, channa dal and red chilies. Transfer it to a blender/food processes
- Optional step: In the same pan, dry roast grated coconut. Add it to the blender along with other roasted ingredients.
- To the blender, add tamarind paste, jaggery, turmeric pdr and salt. Add 2 tbsp of water and grind. If needed, add more water. Grind it into a smooth paste.
- Drain soaked rice, Add it to the blender and grind it into slightly course paste.
- Keep the ground masala aside.
Preparing the ridge gourd bajji/fritters:
- Wash ridge gourd. Using a peeler, peel the hard ridges off. Cut and discard the ends of the gourd. Cut the gourd into one cm thick round chips. Keep aside.
- In a mixing bowl add 2 tablespoon of masala. And add little water to make dough into smooth paste. If needed, add a bit of rice floor and mix to get right consistence.
- Meanwhile, put the oil on medium flame for deep frying.
- Once the oil is hot enough (a small portion of the dough dropped into the hot oil should gradually bubble and float to the top), dip the cut ridge gourd chips into the dough and gently slide it into the oil. You may fry few of them together depending on the size of the fry pan.
- After 2 minutes, with the help of a skimmer ladle, turn the fritters over to cook on both side. Fry until fritters are golden brown in color. Remove from the oil and place them on paper towel to absorb excess oil.
- Serve hot with rice and dal or rasam.
Labels: Bonda/Pakoda, Fritters, Side-Dish, South-Indian Dish, Vegetarian
~ Heerekai Bajji | Ridge Gourd Fritters | Heerekai Pakoda
~
Posted by Swetha @ 7/26/2020 11:07:00 PM ::
Swetha's Fusion ::
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Paneer Pakoda
Wednesday, November 21, 2018
Ingredients:
- 14 oz - Paneer bar
- 1/3 cup - corn flour
- 1/4 cup - rice flour
- 2 tbsp - Chickpea Flour /Besan (optional - will have thick coat)
- 1 tsp - Kasoori Methi
- 1/2 tsp - Garam Masala
- 1/2 tsp - red chilli powder (or to taste)
- 1/4 tsp - jeera (cumin) or ajwain (carom/caraway) seeds - Optional
- Salt and Pepper to taste
- Pinch of Baking Soda (optional)
- Oil for frying
Method:
- Cut Paneer into bite size cubes or into long rectangular shaped bars. Keep aside
- In a bowl, mix all the dry ingredients. Slowly add water and mix it into a thick paste/batter.
- Add Paneer cubes to the prepared batter. If you have time, let it to marinate and soak up the flavor for about 10 to 15 minutes. But, this is optional.
- Heat the oil in a deep frying pan (medium-high). To check if the oil is ready for frying, drop a small amount of batter, it should come up bubbling and float.
- Now (carefully) drop each Paneer cube into hot oil making sure it is evenly coated with batter. Repeat with few more Paneer cubes - depends on the size of your frying pan.
- Stir it slightly to make sure they are not sticking to each other. Roll the cubes around so that the pakodas are evenly fried.
- Remove the pakodas with strainer ladle and transfer them on paper towel to drain excess oil.
- Repeat the steps 5 - 6 for rest of the Paneer cubes.
- Optional: sprinkle bit of chat-masala before serving
Serve hot with mint chutney and cup of coffee/tea. Enjoy!!
Labels: Appetizers, Bonda/Pakoda, Paneer, Snack, Vegetarian
Onion Pakora - Recipe 2
Saturday, October 15, 2016
I got this recipe from one my family friends. I have a another post for onion pakora (
Click here). Depending on my mood and occasion I use one of the recipes. Both turns out yummy. Always a favorite in my family.
Ingredients:
1 cup Besan
1 cup Rice Flour
1 big red onion
2-3 green chillies (add more if you want it spicy)
1/2 bunch cilantro
1/2 bunch mint (optional)
small piece of ginger (optional)
1 tsp Red Chili Powder
Salt to taste
Oil for deep frying
Method:
1. Chop onions, chillies, cilantro (mint, ginger) finely. Mix all the ingredients together in a bowl. Do not add water.
2. Heat oil in a deep pan. Note: Do not over heat the oil. Pakoras turn golden just with medium heat.
3. In a small bowl, take the mix just enough to make one batch. Now sprinkle water just enough to hold the mix together. Take a handful and drop it gently into the oil.
4. Fry until golden. Remove the Pakaros on paper towel to remove excess oil.
5. Repeat step 3 & 4 for next batch(s).
6. Note: Not mixing water to the whole batch makes this pakora crispy and it stays crispy for many days :P
Enjoy with green chetney. Let me know how it turns out.
Labels: Bonda/Pakoda, Side-Dish, Snack, Vegetarian
Onion Pakoda or Pakora
Thursday, April 21, 2011
Ingredients: . Besan flour (Gram flour) - 1 cup
. Rice four - ¼ cup
. Coarse Sojji/Rawa/Semolina – 1 tbl.sp (optional)
. Onion – 1 cup (finely sliced)
. Red chilli powder – . 1 tsp or to taste
. Green chillies - 2 (finely chopped or paste) (optional)
. Curry leaves – 4 (finely chopped)
. Coriander leaves – 1 cup (finely chopped)
. Cashew pieces – ¼ cup (optional)
. Ginger paste – 1 tsp
. Asafetida – 1 pinch
. Salt – to taste
. Oil – for deep frying
Method:1. Without adding any water , in a large bowl mix Gram flour, Rice flour, Sojji, onions, green chillies, red chilli powder, curry leaves, coriander leaves, cashew, chilli powder, ginger paste, Asafetida and salt.
2. Sprinkle very little amount of water to blend all the ingredients together. Keep it aside for 10 to 30 minutes. Due the salt in the mixture, onion will become soft and coriander leaves will leave some water. Less water in the mixture will result in less oil the Pakodas will observe while deep frying. …this in turn will stay crispy for a longer period of time.
3. Before you start frying, check for the consistency of the mixture. The mixture should not be watery nor very dry. The flour should be lightly coated over the onion. If needed add some more water and mix.
4. Heat oil in a deep frying pan. To check the oil for right frying temperature, drop a small amount of the mixture which should bubble and float to the top.
5. Take a tablespoon of the mixture and drop gently in to the oil. Try to keep in a flat and uneven shape. I have noticed if the pakoda pieces are thick, it won’t cook well in the center. Fry them in small batches
6. Fry stirring and flipping the Pakodas until it turn into golden brown in color.
7. Remove from the oil and drain the excess oil on a paper towel.
Serve with chutney or ketchup.
Tip-1: I found out that by using only rice flour makes the pakodas hard after a while, so by adding Sojji rawa the pakodas stayed crisper for longer time.
Tip-2: If you like your pakodas soft, Don’t add sojji rawa and reduce the amount of rice flour.
~In Picture - Vermicelli(left) and Onion Pakodas(right) ~Variations: Vermicelli/Semiya Pakodas: Roast Vermicelli till golden brown. Pour hot water and cook till just soft. Drain water well and add to the above mixture. ( I usually prepare Semiya pakoda when I have leftover Semiya upma. Just add a cup of Semiya upma to the above mixture)
Spinach Pakodas: Omit Onion, add a cup of thawed frozen spinach and kasuri methi instead. If you are using fresh spinach leaves, omit ->onion, coriander leaves and Cashew. Mix rest of the ingredients and make a thick batter. Dip spinach leaves in the batter to coat the leaves evenly and fry it in hot oil.
Paneer Pakodas: Reduce onion to ½ cup. Crumble paneer well without any lumps and and it to the mixture. Follow rest of the recipe as above.
Mint or Coriander Pakodas: Omit or reduce the amount of onion. Add more coriander or/and mint leaves.
Hash Brown Pakodas: Use frozen hash brown instead of onion. (I use Safeway's
Ore-Ida's Potatoes O'Brien - with Onions and peppers)
Enjoy Pakodas with hot tea or coffee!!
Labels: Appetizers, Bonda/Pakoda, Snack, Vegetarian
Balekhai Bajji - Plantain Pakora
Tuesday, July 25, 2006
What do you need:
- Plantain - 1 (Skin peeled and cut into 4mm slices)
-
Channa besan (Bengalgram flour) - 2 cups
-
Rice flour 3 tsp
-
Sujji Rawa 2 tsp
-
Chilly powder to taste
-
Salt to taste
-
Hing (Asafetida) 1/8 tsp
-
Baking soda 1/8 tsp (Optional)
How to make Balekhai Bajji:
* Mix all the dry ingredients and add water slowly to form a thick paste.
* Heat oil at medium-high and verify it has heated up by putting a small drop of the mixture that you just made
* Dip the vegetable in the paste and deep fry turning once to fry the other side. Once done, place the bajjias on a paper towel to remove excess oil.
*Bajji is ready! Serve hot with chutney or ketchup.
Labels: Appetizers, Banana, Bonda/Pakoda, Plantain, Snack, Vegetarian
