"Tarni Mirsange Bajo (Bajia/Pakoda) Green Chilly Fritters" ... served with Taushe' /Cucumber Slices and Limbiya Sherbath /Lime Juice ... whenever I prepare Bajo's and there is excess batter, I either prepare sliced onions bajias or mirsange bajia to finish it off ... these spicy Bajias are a delight to bite on as a starter or snack especially during monsoon or winter ... Spicilicious ….
** Bajias/Bajo/Pakodas/Fritter/Deep Fries needs no intro’ for any Indian. These are delicious deep fried golden crisp snacks that are served along with other dishes during lunch/ dinner or as it is. Here the Veggies are sliced, dipped in batter and deep-fried in hot oil till crisp and done. 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 aroma of bajos/fritters being fried hits the air in and around the home sending message to all in and around of its presence, so much so that the stomach begins to grumble when the aroma hits the nose and the tongue starts salivating. The satisfaction of hot deep fried golden colored bajia’s is something very satisfying especially during monsoon or winter or get together specially 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. You can just dunk them in some chutney or tomato ketchup for added on taste and relish it to hearts content. However, “Tarni Mirsange Bajo (Bajia/Pakodad)/ Green Chilly Fritters” tastes best during lunch or dinner with other dishes served along or with some drink too as it is spicy. Chilly fritters is something only my hubby relishes as only he is the spicy man of the house. Whenever I prepare bajo’s I prepare a few for his sake so that he enjoys the same. I also use the light green colored less spicier chillies which are supposed to be slightly milder than the darker shaded ones. The recipe is simple, just like the other Bajo/ Bajia's posted before in the Blog, so I will not run into details much and go about writing the recipe straight away.
** Here is my simple Method of preparing “Tarni Mirsange Bajo (Bajia/Pakodad) / Green Chilly Fritters”… My Style …
** Wash the Green Chillies and pat them dry either with an absorbent paper or thick towel. I have used the less spicier variety of chillies and avoided the spicy dark shade chilly here. If the chillies are too long in length cut them to about 4 inches in length and keep ready aside.
** For the batter for deep frying : In a bowl add in 1 cup of besan (Bengal gram flour), 2 tblsp of rice powder, 1 tblsp of red chilly powder, ½ to 1 tsp of hing (asafoetida) powder and salt to taste. Add in enough water to bind into a thick paste. The paste should coat the back of a spoon thickly and there should be no lumps whatsoever.
** For deep frying : Heat plenty of oil in a kadai for deep frying. Once it reaches smoking point, lower heat to medium and wait for about 5 minutes. Now dip the chilly pieces into the batter and swirl it so that it coats the chilly evenly all over and gently leave it into the hot oil one by one.
** Add in a few pieces 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 till evenly browned.
** Once the Tarni Mirsange Bajo/ Green Chilly Fritters 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 pieces of Tarni Mirsange / Green Chilly.
** “Tarni Mirsange Bajo (Bajia/Pakodad)/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, goes well as snack or starter with drinks too. I served a few with some lime juice to hubby and his friend who had dropped by for a quick visit. He was so happy that he packed a few saying he would relish it during dinner time with a drink. Sigh, I guess guys never change, they think of food with so much love.
** Well the remaining few bajias went to hubby's plate during lunch time and he relished it with other dishes in thali including the bitter gourd/karathe'/ karela fritters I had prepared for us. The chilly bajias will definitely be loved by those who love spicy dishes or like having something spicy with drinks. However, do not serve them to children, as they are spicy and really not good for them. If they insist you can cut capsicums into same size and prepare the bajias and serve them for a change.
** I am sharing a common link below for “Bajo/Bajia/Fritters” recipes in my Blog. Please go through the link, prepare those which you would love to relish and enjoy with your family and friends ….
** 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 19K 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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