Comments on: Bajji(Pakora, Bhajjia)

by: Rama

Sun, 12 Nov 2006 18:02:19 +0000

Hey indira,

Tried out potato kurma and sambar using yr version of ground powder. Both are really excellent or more than that??

My hub really appreciated potato kurma and finished most of them!!! Thanks a lot. adding cherry tomato to the sambar yields great taste and color, could not belive. But, that is true which learnt from yr kitchen.

You are simply great, Indira..

Bye.

by: Indira

Sun, 16 Oct 2005 22:33:10 +0000

Ammani..For cauliflower bajji, I don’t cook/steam the florets before. I usually prepare the batter on the thin side(watery), so that the dipped floret has very thin coating of gram flour batter, can cook thoroughly in hot oil.We prefer them crunchy, like that. Steamed ones also taste great, I think, more on the soft side.

by: ammani

Sun, 16 Oct 2005 16:44:17 +0000

Indira
One doubt. If you did cauliflower bajji, you’d steam the florets, nah?

by: Chanit

Sat, 15 Oct 2005 18:18:29 +0000

Great posts, Thanks !

by: ammani

Fri, 14 Oct 2005 20:28:57 +0000

I love these bajjis. They look deliciouslylipsmackinglyfantastic!! Yum!

by: Indira

Fri, 14 Oct 2005 20:01:50 +0000

Christy.. I got confused, sorry,I thought you are asking about snake gourd bajjis.
Yep, laukis and bottlegourd are the same.

by: Christy

Fri, 14 Oct 2005 19:44:40 +0000

I haven’t yet made bitter gourd curry. I’m 5 months pregnant and honestly, I’ve got to be pretty well convinced that something is going to be good for me to try it at this point. My husband (Vinay) is so-so about bitter gourd, so I think I’ve decided to wait on it until my appetite and tastes return to normal.

Isn’t lauki the same thing as bottlegourd? I thought it was…. The koftas are good - but I’m not a big fan of frying something and then putting it in a thin liquid to soak up the sauce. I can’t remember the name of the little donut shaped things that get put in yogurt but my sister-in-law makes them all the time and I want to always jump in and stop her before she drowns them in the liquid!!!

by: Indira

Fri, 14 Oct 2005 18:44:36 +0000

Hi Priya… I guess you can substitue baking soda with baking powder. Just a pinch is enough to make the batter more frothy.
Gulab jamuns.. yum.. It’s been a while since I made those, may be for this Diwali:)-

Mika..I make the stuffed variety too occasionally with Indian Bajji type of green chillies -long, straight, little bit on plump side. Preparation is time consuming but they taste quite good and not hot at all.
I usually stuff them with a paste of tamarind, dry coconut, and roasted sesame seeds+ coriander seeds+cumin and salt. This is how they make stuffed green chilli bajjis in Hyderabad.

Stephanie.. Thanks.
Yes, just like tempura they are deep fried but the batter is quite different.

Hi Christy…They are raw potatoes sliced very thin using a mandoline. I usually dip them in the batter then let it slide off the edge of the vessel so that one side is coated with batter and on the other side potato is exposed to hot oil, resulting in very crunchy potato bajjis.
I make bajjis with bottlegourd, my husband, Vijay likes them very much. I never tried lauki bajjis. Lauki koftas sound good, I am happy that you are experimenting and trying out new dishes. Did you make bitter gourd curry, Christy?

by: Christy

Fri, 14 Oct 2005 18:15:43 +0000

Hi Indira -

Are the potatoes steamed or boiled before you dip them and fry them? Have you ever done lauki/bottlegourd this way? I made lauki ke kofta the other day for the first time and I really like the taste of the kofta before they get in the sauce - I bet it would be delicious as a pakora! I *love* pakoras when I get them at someone’s house, but hate them at restaurants - they’re best when hot from the oil.

by: Stephanie

Fri, 14 Oct 2005 17:50:57 +0000

So, would this be similar to Japanese tempura?

Either way, looks fantastic.