The monsoon spell was a bit irritating to a Mumbai visitor like me, but the long-time residents carried on with their day unperturbed. The chill wind, constant rains, and a lazy Sunday resulted in the preparation of bajjis using the Mexican mint or Karpooravalli leaf also known as ajwain ke patha. The glistening huge Mysore chillies were too tempting, to resist dipping them into the bajji batter. Thus, the wet evening turned into a delightful hot bajji spree with fermented dosa batter that was just enough to dish out the crisp bajjis. Log on to foodialogues.com for the delicious recipe that’s loaded with health….BAJJI AND HEALTH …. YES, these delicious crispies were made in an airfrier. All you have to do is to pop in a drip tray and you will forget oil frying. You can use foodialogues ready bajji-bonda mix for this recipe too.
Karpooravalli Bajji Recipe:
- Use Karpooravalli leaves with a wee bit of stem.
- Wash and pat them dry.
- Dip in the batter and deep fry in oil or use the Air Frier with a drip tray.
Mirchi Bajji Recipe:
- Wash and pat dry the chillies. Slit them open vertically in the middle and with a help of a spoon scoop out the seeds.
- Wash in running water to remove any seed remnants if you do want a spicy bajji.
- Dip in batter and deep fry till golden brown.
