How are you guys? What are you planning for Christmas & New Year? I am back this monday & am all tired, sad, sick & what not!! On top of it.., I had to rush back to work on the same day.., hmmmmm..., Boring isn't it? I will write about my exciting trip to India in my coming posts. Also, will soon catch up with you guys too. I have got few recipe requests. Will try to publish them in the coming months.
I will quickly jump to the recipe & stop all the blah.., blah..
This bajji/bonda/pakoda.., huh...whatever you call it... is from my ajji(grandmom). The strong aroma of the doddapatre leaves along with the bland gram flour & the spicy chilli powder made a great match. I forgot all my diet & took 2-3servings :)
Ingredients:
Gram flour/besan/kadale hittu: 1 cup
Rice flour: 2-3tbsp
Chilli powder: 1 tsp (adjust according to your family needs)
Salt: According to taste
Baking Soda: a small pinch
Oil: 1 tbsp
Water: Around 1 cup (Sorry.., didnot have time & patience to measure it)
Doddapatre yele/Coleus aromaticus: 8-10 leaves
Oil: For deep frying
Method:
For the batter: Add the gram flour, rice flour, chilli powder, salt, baking soda to a bowl & gently mix them. Heat the 1 tbsp oil & when the oil is hot, add it to the gram flour mixture. Mix it again.
Now add water (little at a time) & prepare the batter. Batter should be like a thick milkshake.
Wash each doddapatre yele(leaves) carefully & allow it to dry or pat them dry.
Add sufficient oil to a deep pan & heat the oil. Dip the leaves in the batter(one leaf at a time) & put the leaves properly coated with batter to hot oil. Fry on both sides until they turn golden brown.
Drain it on an absorbent paper & enjoy the hot bajji/pakora with coffee/tea.
Notes:
1. Donot try to mix ginger, garlic, coriander leaves to the batter as it would out power the aroma of doddapatre leaves. These leaves have a great aroma (difficult to take.., if you are first time to this leafy vegetable).
2. Be very gentle while washing these leaves as they tear our easily.
Will write more about the medicinal values of doddapatre in my coming posts (One more interesting recipe using doddapatre soppu is following soon). Meantime, have a close look of the leaves.
Last but not the least....
"Merry Christmas. Enjoy your day with family & friends"
bhaji looks perfect,havent done this type of bhaji's yet...looks delicious...merry xmas and a very happy new year to you and your family sush....
ReplyDeleteBajji nodi bayalli neeru bantu..:')
ReplyDeleteLove the crispy texture on that..
Happy holidays Sushma.
Seeing after a long time.... where were u??? Hope all's well....And perfect podi..... I love podis.....& this I have not tasted till this day...but always heard a lot about it..... Would surely give it a try...
ReplyDeleteKindly collect your TOFA (Cheers Token) form my post....
Happy Celebrations!!!!!
Ash....
(http://asha-oceanichope.blogspot.com/)
Dear Sush
ReplyDeleteMerry Christmas
The batter mix is very detailed. I normally use cold oil in the batter. Mixing hot oil is new for me. Will try.
Remember these leaves but forgot the begnali name!!I think I can use the batter to fry other leaves I normally use.
Thanks for sharing and have a nice day
I love that leaf..it has really strong smell and different flavor...the bajji's look really mouthwatering..very crisp n plumpy..
ReplyDeleteI love that leaf..it has really strong smell and different flavor...the bajji's look really mouthwatering..very crisp n plumpy..
ReplyDeleteI had never heard of this. Nice recipe and pictures. I am sure I gained a pound or two just by looking.
ReplyDeleteWow look at that love it!,looks so mouthwatering.., I envy you. My mum used to make this often, I lost my plant, it's gone.., when you wrote to me about this bajji, I felt like crying, it had grown so well,I brought it inside, but couldn't survive the winter weather, well, now I have to wait until somebody could get a stem for me from India,
ReplyDeleteNever heard about these leaves, such a yummy dish with those healthy and medical value leaves...looks great..
ReplyDeleteIts a really cool cool idea to use those leaves,we call Ooma valli in tamil...bajji and the picture is so so perfect !!
ReplyDeleteLooks yummy .I have that medicinal plant in my house.Will try it
ReplyDeleteDo drop by http://padhuskitchen.blogspot.com/
U R back!!..Hope u had wonderful time back in India..Thanks sushma for ur wishes on my blog:)
ReplyDeleteya..doddapatre or saambrani soppu..I luv the aroma..gud medicine for cold..
happy holidays and wishing u happy new year too:))
Welcome back girl.. Hmm doddapatre has a very nice aroma.. Perfect bajji..My mom also make tambuli and chutney using these leaves.
ReplyDeleteHi, I found your blog page when I was searching the Net. I have mentioned your blog site in my blog. Pls visit my blog site whenever you can, http://walk-with-chef.blogspot.com/.
ReplyDeleteThanks,
Asha Ram