"Mirsange Bajo/ Bajia (Green Chilly Fritters)” served with Lemon Juice and Apple pieces ... when it rains off and on, the humidity and heat levels increase, so enjoying a few bajo's which I have prepared for lunch with a cool cool limbiya sherbath and a few apple pieces to munch on ... Yummilicious .....
** Bajo or Bajia’s are snacks that are prepared with Veggies that are dipped in spiced besan /bengal gram flour batter and deep fried in hot oil. It’s absolutely not necessary for me to go into details about these yummy snacks that every Indian knows about and always relishes them in their homes. The satisfaction of hot deep fried golden colored bajia’s is something very satisfying specially during monsoon or winter or get together or when there is chill in the air. These hot deep fries are a great snack that can be served anytime of the day be it for breakfast, lunch, tiffin or dinner, but mirsange bajo tastes best during lunch or dinner with other dishes served along. Today I have deep fried large sized less spicy green chillies that is available in plenty in the market now as its in season. These chillies are large in size say somewhere about 4-6 inches in length. The spice level is slow and hence it can be deep fried as whole dipped in batter and fried crisp. I will not run into more details, or add in more explanation in the recipe here as the recipe is simple, just like the other Bajo / Bajia's posted before in the Blog, so I will go to recipe part straight away. I am sharing a common link to Bajos at the bottom of this recipe, you can also browse through them for more options on veggies.
** Here is the simple commonly used Method of preparing "Mirsange Bajo/ Bajia (Green Chilly Fritters)” ….My Style …
** Wash and wipe dry the green chilly and keep them ready. Do not slice them or cut them if you desire to serve them whole. However, some people do cut them into half giving it a slant cut so that deep frying them becomes easier in small kadai/pans. You may choose any way you prefer, I have retained the chllies whole, say about 6 large sized.
** For the batter for deep frying : In a bowl add in 1 cup of besan (Bengal gram flour), 1 tblsp of spicy red chilly powder, 1 tblsp of hing water or ½ tsp of hing powder and salt to taste. Mix all gently. Add in enough water to bind into a thick paste. The paste should coat the back of a spoon thickly and not slip off easily.
** For deep frying : Heat plenty of oil in a kadai /pan for deep frying. Once it reaches smoking point, lower heat to medium and wait for about 5 minutes. Now dip in each green chilly into the batter and swirl it so that it coats the slices evenly on all sides, gently leave it into the hot oil one by one.
** Add in a few chillies at a time depending upon the size of the pan and the amount of oil heated. Do not overcrowd the pan or else there wont be enough space for the bajias to get cooked evenly. After about 3-4 minutes, keep stirring and flipping the bajo / bajia to let them cook evenly on all sides.
** Once the Green Chilly bajo / bajia turns reddish golden brown in color remove from the oil with the help of a slotted / ringed spatula and place them on an absorbent paper and keep it for a while for the excess oil to drain off. Follow the same procedure for the remaining number of green chillies.
** "Mirsange Bajo/ Bajia (Green Chilly Fritters)” are done and ready to be served. Always serve bajias hot with Rice and Dal / Saar or as a side dish along with any other dishes of your choice. I had prepared it for lunch to be served with a few other dishes like kismuri and masala bhutti. However, I always love to eat some at mid-break or when just fried, so me and hubby enjoy a few with lemon juice and a few pieces of apple before lunch.
** There are many more “Bajos/Bajias/Fritters” prepared using different veggies in my blog and each one is delicious in its own way. I am sharing a common link to them below. Do browse through the blog and check out that which appeal you. Always try out different types of and enjoy with your family and friends. I am sure they will love these bajos as they are not spicy though prepared out of chillies. Do ensure that the one’s you purchase are not too pungent in taste.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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