When we were in India, preparing bajji/pakora used to be a rare event, may be during festivals or on some very special occasion, the reason being easy availability of them everywhere. But, after leaving India, it has become very hard to get these tasty bajjis/pakoras. The road side shops are no where to be seen here. Our tastebuds crave to eat all these, irrespective of the country in which you are residing. So, the only option to fullfil our wishes is to cook them, all by ourselves.
On one such Friday evening, it was heerkayi bajji, at our place.
Besan 1 cup
Rice Flour 1 tbsp
Chilli Powder 1.5 tsp
Salt According to taste
Ridgegourd 0.5 (Peeled and thinly Sliced)
Oil For deep frying
- Mix all the ingredients except ridgegourd (heere kayi) and make a thin paste, out of it (The batter should be similar to thick milk shake)
- Now, dip the heere kayi slices one-by-one and deep fry them in oil
- Heerekayi bajji is ready to serve