“Taikile Bajo (Takla Bajia/ Cassia Tora Leaves Fritters)” … while modern research now suggests plenty of potential health benefits, our ancestors always knew about the medicinal properties of this monsoon crop (taikilo) that grew up on its own courtesy mother nature … many dishes were prepared adding on these leaves to reap in the health benefits … try these simple- delicious- spongy crisp fried fritters that can be served with chutney as snack or relished during meals with dal- chawal, either way they taste awesome … Yummilicious …
** Bajo’s/ fritters are the most loved deep fried snack and in my home, it is no different. Both hubby and I love them be it served for meals or as a snack and though I try my level best to curtail it for health reasons I always end up preparing a few. This monsoon veggie is loaded with medicinal properties so I prepare different types of dishes whenever they are available. Though the taste of these leaves are a little bit bland, the dishes prepared adding on spices etc. turn out great. I prepared this simple bajo/ bajia with spice, besan, rice flour along with the leaves and just deep-fried them crisp. I must mention they were spongy within and tasted awesome served during meals.
** Here is my simple method of preparing “Taikile Bajo (Takla Bajia/ Cassia Tora Leaves Fritters)” … My Style …
** Ingredients :
Taikilo/ Takla/ Cassia Tora Leaves : 1 to 1.5 cups fresh leaves
Onion/ Piyavu/ Kanda : 2 medium sized.
Besan/ Chane Peeta/ Bengal Gram Flour : 1 cup (approx)
Rice Flour/ Tandla Pitti/ Chawal ka Atta : 2-3 tblsp
Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 1- 2 tblsp
Hing/ Asafoetida Powder : ½ - 1 tsp
Haldi/ Turmeric Powder : a pinch
Amchoor/ Dried Raw Mango Powder : a large pinch
Ajwain/ Vonvo/ Carom Seeds : 1 tsp
Salt/ Namak/ Meeta : to taste
** Plenty of oil for deep frying the fritters.
** Pick and clean Taikilo/ Takla/ Drumstick leaves. Use only leaves and avoid using stem portion. Add the leaves into a stainless steel fine sieve and rinse well under running water. Keep it aside for the excess water to drain off completely. Then chop them finely, add it into a large bowl and keep it aside ready.
** Peel off the outer skin and finely chop onions/ piyavu/ kanda and add it to the taikilo leaves in the bowl kept ready.
** Add to the above besan, red chilly powder, rice flour, hing, haldi, salt to taste, amchoor powder. Cush between palms and add ajwain and mix all the ingredients well adding water little by little to bring to a thick binding consistency.
** Do not add water in one go, lest it turns out into a runny mixture, it has to have a dropping consistency. Cover and keep this aside for about 15-20 minutes to soften the flours or if to be fried in an hour or two them keep it refrigerated.
** Before deep frying, mix the mixture once again properly and if too dry add in little bit of water and if slightly softer textured then add a few tsp of besan and mix the same. You should be able to make a rolling smooth soft ball with the batter with one hand on the rim of the bowl for the right consistency just like for any bajo’s.
** Heat plenty of oil in a thick bottomed kadai/ deep frying pan and when it comes to smoking hot, reduce the flame to medium and wait for 5 mins. To check the right temperature of oil, take a small ball/ pinch of the batter and gently drop in the oil, if it burns and comes up immediately it means you need to wait a few more minutes for the oil to cool and if it sizzles for a few seconds and then comes up round and nice then the oil is of correct temperature for frying. You will learn this with experience.
** Note : Keep the temperature even throughout deep frying of bajo's/ bajia/ fritters by increasing/ lowering the heat as and when needed.
** Now make small lemon sized balls of the batter making it into round shape with the help of your fingers and running the batter/ mixture on the rim of the bowl and gently add it into the hot oil. Be careful not to drop it with force or the hot oil may splutter, so be careful. Continue adding a few bajo’s/ fritters as required.
** Fry about 6-8 bajo’s at a time (the no. of balls depends upon the size of the kadai). Let the bajo’s/ fritters fry for a few minutes as it in medium heat oil, then stir them gently with a ringed spatula and flip them over to cook evenly all over. Do not hurry or raise the heat to cook them fast as then the center part will remain uncooked.
** When they become evenly browned and crispy, remove with the holed/ ringed spatula and place them on an absorbent paper for the excess oil to drain off. Now continue preparing the required number of bajo’s/ fritters with the remaining dough following the same method and fry them in batches until all are done.
** Note : In case of excess batter or if you want to fry some later, then put them in an air tight box and immediately put in fridge, remains good for 24 hours. Just remove from fridge and let rest for 10-15 minutes before frying them.
** “Taikile Bajo (Takla Bajia/ Cassia Tora Leaves Fritters)” are done and ready to be served. You can serve them during meals along with other dishes or as a snack with some chutney or tomato ketchup too. We from GSB Konkani Saraswat always prefer to serve these bajo’s/ bajia’s/ fritters during meals as they taste best served with dal- chawal along with other dishes, I served it the same and they tasted awesome. Do try it when the leaves are in season and enjoy them with your family and friends.
** For more “Bajo/ Bajia/ Fritters” recipes with different veggies/ leaves etc. Please follow the common link shared below …
** There are many traditional dishes of “Taikilo” posted in my Blog to which I am sharing a common link below, you may browse through in leisure …
No comments:
Post a Comment
Thanks.