Dark rumbling skies, pouring rain, cold winds, a plate of hot bajjis, and a blockbuster watch on OTT…. BLISS.
Come monsoon and it’s difficult to resist these piping hot munchies. FRIED… I can see raised eyebrows… The French believe in eating everything in moderation and so should we. Deep fat frying is an ancient cooking method though fried foods do not have a reputation for being healthy. All that has to be done apart from following the French way is being judicious in the oil choice and the frying temperature.
See 6 Tips to make your fried food healthier
Next in our series of instant food mixes are the Bajji, Bonda, Pakoda mix which can be stored at room temperature for 3 months and even longer in the refrigerator. This mix can also be used for breading Manchurian, Cutlets, and instant boondi & Chila preparation. A ready mix flour for convenience and ease of preparation.
INSTANT BAJJI/BONDA/PAKODA MIX RECIPE:
Ingredients for Instant Bajji Bonda Mix:
- Besan Flour4 Cup
- Rice Flour 2 Cup
- Turmeric Powder 1 tsp
- Red Chilli Powder 4 tsp
- Asafoetida 1 Tsp
- Ajwain/caraway seed 2 tsp
- Cooking Soda 1 Tsp
- Salt To Taste
Preparation Method for Instant Bajji Bonda Mix:
- Take all the above ingredients. Sieve and store in an airtight container.
- Adjust the salt during preparation.
For Bajji-
- Take well fermented idly/dosa batter. Mix in the instant flour. Whisk well to a dropping consistency and use.
- Vegetables that are good for bajji- Capsicum, Raw Banana, Cauliflower, Potato, Onion, Brinjal, Chow-Chow, Mysore Chilly, Banana Florets
For Pakoda-
- Take the required quantity of instant mix. Mix well with water into a stiff batter and use it with Onions, cashews, paneer, and Cauliflower florets …
For Bonda-
- Make a batter of dropping consistency with water and use.
