“Seemebadanekayi Bajo/ Chow Chow Bajia/ Chayote Squash Fritters” … one of the best bajos I have ever relished, they really taste great … you can serve them as it is as a snack or you can serve it as a side dish along with other dishes for meals … Yummilicious …
** Bajo or Bajia’s are snack that are prepared with Veggies that are dipped in 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 when there is chill in the air. These hot deep fries are a great snack that can be served at any time of the day be it for breakfast, lunch, tiffin or dinner. Well even as mid-snack if hungry.
** Seemebadanekayi known as Chow Chow/ Chayote Squash is a pear shaped veggie that is largely been underestimated and not in much use in many places. In fact in Mumbai we hardly get to see this veggie unlike in cities like Bangalore, Mysore elsewhere in Karnataka State. The veggie is quite famous in southern parts of India and is used in preparation of many dishes like chutney, kootu, sasam etc. which I came to know of only in the last few years after I started pouring myself more into cooking various dishes taking a break from my business for health reasons.
** However, when I had been to main market after a gap of 8 months and I found a heap of this veggie with the vendor. As I love adding them on to Kurma which is my Mom’s recipe, I bought them. But then, preparation of Bajo/ Podi was something new to me and this came across when in my food group I put this humble veggie as the discussion topic for awareness. Many names of dishes came pouring in and three friends suggested on bajos and loving these deep fried snack very much there was no looking back for me. I am happy that the whole purpose of food groups turned out fruitful for many.
** So, I deep fried them after slicing into roundels and they tasted fantastic. Totally amazed by its taste as it surpassed my expectations and this is sure to be repeated many times in my home, though the next one is going to be tava fried podi which definitely is healthier option and still on to do list. For those of you who love to relish deep fried snacks during winter, go ahead, try these and relish them steaming hot for best of taste with some brewing soup/ tea/ coffee. Loads of thanks to my friends Vidya Shenoy, Sadhana Kiran and Amitha Pai for the suggestion of Bajias, truly satisfying snack for sure.
** Here is my simple recipe for “Seemebadanekayi Bajo/ Chow Chow Bajia/ Chayote Squash Fritters” …. My Style …
** Wash and rub dry seemebadanekayi/ chow chow/ chayote squash and slice of both the side edges. Now peel the skin with a potato peeler and then slice them into rounds/ rings about 1/8 inch size thickness.
** Note : The Veggie should be tender in quality and the inner seed should not have been formed hard so that you can slice them easily along with the seed which is edible.
** Rinse the slices under running water in a colander and then keep it aside for a few minutes and allow all excess water to get drained off. They are now ready to be prepared into bajias/ bajos/ deep fried fritters.
** Batter for deep frying : In a bowl add in 1 cup of besan (chane peeta/ bengal gram flour), 1 tblsp of spicy red chilly powder (mirsange pitti/ mirchi powder), pinch of haldi (turmeric) powder (Optional), 1 tblsp of hing (asafoetida) powder and salt (namak/ meeta) to taste.
** Mix all ingredients and then add in ¼ cup of water and mix well to make a smooth paste taking care to see that there are no lumps formed. Now add in little by little water while you keep mixing to you get the right consistency. 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 for deep frying. Once it reaches smoking point, lower heat to medium and wait for about a few minutes. Now dip in each pieces of the chow chow into the batter and swirl it so that it coats the slices evenly on all sides 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 kadai/ pan and the amount of oil heated in it. Do not overcrowd the pan or else there won’t be enough space for the bajias to get cooked evenly. After about 3-4 minutes, keep stirring and flipping over the bajos/ bajia to let them cook evenly on all sides.
** Once the chow chow bajo/ bajia turns golden reddish in colour remove using an ringed spatula allowing excess oil to drain back into kadai and place them on absorbent paper for extra oil to drain off completely. Continue with the remaining pieces in same procedure till the required number of bajos are done.
** “Seemebadanekayi Bajo/ Chow Chow Bajia/ Chayote Squash Fritters” are done and ready to be served. Always serve bajias hot as it is or with chutney/ tomato ketchup or as side dish during meals. In my home though we love them as it is I mostly seve it during lunch time as side dish. Try these and enjoy with your family, you will be surprised how much they will love it. I myself was taken aback by the lovely taste of the bajias.
** For more “Bajo/ Bajia” recipe, follow the link given below, there are plenty of tried and tested ones in my own kitchen and they all taste equally good. Winter is the best time to enjoy them hot with some delicious soup, so go ahead, enjoy and give me a feedback if possible.
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Thanks.