Bajji or Bhaji is a spicy Indian snack which is an entree recipe. It is also known as pakora. This spinach bajji is in my list for long time and when I saw a fresh grown palak in my garden I could not stop making it. Yes! 100% organic home grown palak :-) It was very fresh and delicious. I plucked some bigger leaves so that I could make it big bajjies...and ofcourse you can make it with small leaves too! I love all the bajjies especially potato :-) If it it hot, I do not even know how many I eat! he he!! I just love hot hot bajji with coconut chutney!
INGREDIENTS:
Palak / Malabar spinach - 8 to 10 leaves (big or medium)
Besan flour - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Baking soda - a pinch
Salt - to taste
Oil - for deep frying
HOW TO MAKE:
In a bowl add besan flour, red chilli powder, turmeric powder, asafoetida, baking soda and salt. Mix well and make a thick batter by adding water little by little. The consistency of the batter should not be neither watery nor thick. Wash the palak leaves well and wipe it with dry cleaned cloth.
Heat oil in a kadai and once it is hot enough to fry dip the palak leaves in the batter and drop it in the hot oil one by one. You can put as many depends on the pan / kadai.
Fry them well until it cook both sides and turn into golden brown. Drain in the paper towel.
Serve hot with any chutney of your choice or ketch up!
TIPS:
Do not make a batter very thick and it will consume more time to cook. Make sure that batter is in a right consistency.
You can follow the same method to make potato, vazhaikkai, onion and capsicum bajji.
My mom add a ladle of idly batter in the mix and it tastes yummy! Try this out!
Yummy bajji!
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