Cauliflower Crispies/ Bajo/ Bajia/ Fries.

"Cauliflower Crispies/ Bajo/ Bajia/ Fries" ... crisp bajo's are a delight to have whatever be the occasion in fact even if there isn't one ... I am sure most of us feel our heart skip a beat when the aroma of deep fried snack hit us during winter or monsoon craving to have them immediately ... some of the best fries are prepared with cauliflower, capsicum, sweet potatoes, bananas, brinjal, bitter gourds,  etc ... sure the list goes on, they are only just Yummilicious ... 

** Bajo's/ Bajias is something I just can't say no to and despite Amma giving several warnings I just go gaga preparing them and enjoying almost regularly. I do understand the fried dishes are something No- No these days, in the least they should be consumed in limits and I always promise myself I will do so from the beginning of the next week, only to break all rules by the second day. A bad habit for sure and I am sure all nutritionists or dietitians out there will agree that it should not be so, but then, that's life in a nut shell, no one can say NO to hot bajo's Isn't it, so, just chill and enjoy, just a few on without going overboard. 

** This method of preparing the cauliflower crispies/ bajos were taught to me by my aunt. The method is a bit different from the usual bajia method wherein we dip the pieces in the prepared batter and deep fry them. Here the mixture is coated to the cauliflower pieces in such a way that it just gives it a thin film of coating of the prepared paste. It is then fried on medium heat till crispy and done. I have enclosed a collage of step pictures I clicked of the same, which I am sure will be helpful to all of you if you are new to this method. Go ahead and prepare them and relish them hot, as I mentioned above, just a few.

** Here is my recipe for "Cauliflower Crispies/ Bajo/ Bajia/ Fries" ... My Style .... 

** Ingredients :

250 - 350 gms cauliflower cut into medium sized florets

4-5 tblsp of besan (chane peeta/ Bengal Gram flour) – sieved.

1 tsp hing (asafoetida) powder

2 tsp coriander (dhania/ kothambari) powder

½ tsp fennel (saunf/ badisep) powder (Optional)

1 tblsp vinegar (Optional)

1-2 tblsp of red chilly powder (mirsange pitti/ mirchi tikkat)

1 tblsp rice powder (tandla pitti/ tandul pitti)

1 tblsp cornflour

Salt (namak/ meeta) to taste

Water as required

** Cut the cauliflower into equal sized florets. Wash and drain them in a colander till well dried. The water should be completely drained to get best crispies.

** Add in the cauliflower florets into a wide stainless steel bowl. Add salt, besan, hing powder, coriander powder, fennel seeds powder (Optional), vinegar (Optional), red chilly powder (plus or minus depending upon how spicy the powder is and also on individual liking), rice powder, cornflour and mix well. Sprinkle some water and keep mixing all ingredients till the mixture has mixed well with the cauliflower florets and given them a nice coating.

** Note : The coating of mixture should just bind the cauliflowers and not be like the one’s done for baji, dipping method.

** Heat plenty of oil in a thick bottomed kadai/ pan for deep frying. When smoking hot, lower the heat, wait for a few minutes, add in a small drop of coating to check if the heat is correct. If the same does not get burnt immediately, you can go ahead with the deep frying. Gently drop in one by one cauliflower florets into the oil.

** Do not add in too much or overcrowd the kadai with the cauliflowers or they will not get evenly fried. Keep the heat on medium and let them get fried for a few minutes, then, gently stir the cauliflower often for even distribution of heat. Ensure that a steady and correct temperature of heat is maintained through out frying of the crispies. 

** Once evenly crisp, and nicely browned, remove them with the help of a ringed spatula and place them on an absorbent paper for the excess oil to drain off. Continue frying the remaining crispies in the same manner as above, checking out proper heat for even frying till all the batter applied cauliflower or the required number of the same and done with. 

** Note : These crispies are unlike our normal bajos/ bajias and takes a bit of more time than to be fried crisp and done, so have patience to fry them on medium heat to get the best even fried crispies and plz. do not raise the heat too much to finish in hurry. 

** "Cauliflower Crispies/ Bajo/ Bajia/ Fries" is done and ready to be served. Always serve them immediately hot, as a snack or as an accompaniment with other dishes. These crispies are best served as starters and is a hit dish with youngsters and children alike. You can serve along with it some coconut chutney or tomato ketchup (children's favorite) to dunk in the crispies and relish them and they taste that much tastier.