Drumsticks are very good for health and are available all over India. These are a must in Sambar for us Southern Indians. In our GSB community, we prepare many types of dishes out of these drumsticks. Usually they are added along with other vegetables or pulses and are rarely served single except as bajia. Here are some bajo’s / bajia made from drumsticks. Do make an attempt to make and them and reslish as a snack with friends and relatives.
Ingredient :
2 thick large sized drumsticks.
3-4 tblsp of besan (chana dal flour) – sieved.
1 tsp hing powder
1 tsp coriander powder
1 tblsp of red chilly powder
1 tblsp rice powder
Salt to taste
Oil for deep frying.
Cut the drumsticks into 3 inch pieces. You will have about 12-14 pieces. Partially skin them. Wash and drain so that the water has completely drained off. Put the drumsticks into a wide stainless steel bowl. Add salt to taste, besan (chana dal flour), hing powder, coriander powder, red chilly powder (plus or minus depending upon how spicy the powder is and also on individual liking), rice powder and mix well.
Sprinkle some water and keep mixing all ingredients till the mixture has mixed well with the drumstick pieces and given them a nice coating. The coating of mixture should just bind the drumsticks and not be like the one’s done for baji, dipping method. Heat plenty of oil in a thick bottomed kadai, when smoking hot, lower the heat, wait for 5 minutes, then gently drop in one by one coated drumstick pieces into the oil carefully. Do not overcrowd the kadai. Keep the heat on medium and gently stir often for even distribution of heat.
Ensure a steady and correct temperature of heat through out frying for crispiness of the bajia. Once nicely browned and the drumsticks are cooked within remove and place it on an absorbent paper for the excess oil to drain off. Continue the same procedure for the remaining drumstick pieces. Serve hot as a snack or along with lunch and dinner as an accompaniment.
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