How to make Heeraykai Bajji - Delicious crisp ridge gourd bhajia.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ridge gourd (turai),, Gram flour (besan) (बेसन)
Cuisine : Karnataka
Course : Snacks and Starters
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Heeraykai Bajji Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
You can also find more Snacks and Starters recipes like Chukandar aur Chickpea Kebabs, Tricolor Paneer Tikka, Chorizo Stuffed Mushrooms, Egg White Omelette.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Heeraykai Bajji Recipe
Ridge gourd (turai), peeled and thinly sliced
Gram flour (besan) 1 cup
Oil to deep fry
Rice flour 2 tablespoons
Salt to taste
Mustard powder 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Asafoetida a pinch
Tamarind pulp 2 tablespoons
Method
Step 1
Take gram flour in a deep bowl and add rice flour. Add salt, mustard powder, pepper powder, coriander powder, cumin powder, red chilli powder, asafoetida and tamarind pulp. Mix well and slowly add sufficient water to make a thick batter of pouring consistency.
Step 2
Heat sufficient oil in a kadai. Dip the ridge gourd slices in batter and deep fry, in batches, till golden brown and crisp. Drain on absorbent paper. Serve hot.
