“Pagila Bajo/ Bajia (Spine Gourd Fritters)” … crisp fried bajia’s/ bajo is always a delight to relish during meals … here is a delicious monsoon delicacy from GSB Konkani Saraswat Cuisine that tastes excellent served during meals … do try this one and enjoy with family and friends … Yummilicious …
** Every GSB Konkani Saraswat is familiar with "Pagila/ Kantola/ Spine Gourd/ Teasel Gourd”; a veggie available only during monsoon. Though, this veggie is used in preparation of certain dishes the best one always remains podi or bajo ie fritters. These fritters are prepared during almost every festive season that falls during the season and is also regularly prepared in homes as both children and elders enjoy them during meals. Largely podi is prepared, however bajo too tastes lovely, for a change if you regularly prepare podi, try this recipe, tastes wonderful, crisp and yummy.
** Here is my recipe for “Pagila Bajo/ Bajia (Spine Gourd Fritters)” … my style …
** Ingredients :
Pagila/ Kantola/ Spine Gourd/ Teasel Gourd : 15-20 large sized
Besan/ Bengal Gram Flour : 4 tbslp
Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2 tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Amchur/ Raw Mango Powder : 1 tsp
Haldi/ Turmeric Powder : a pinch
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela : for deep frying the bajo/ bajia/ fritters
** Wash well; scrubbing off dirt particles if any sticking to the outer skin of spine gourd/ pagila (a necessary step as there will be plenty of them). Slice off both side edge portion of the pagila and then cut them vertically to 2 pieces if small sized or 3 pieces if they are larger in size and keep them ready aside.
** Note : some people scrape the spine/ spiky skin portion, it is really not necessary to do so and in our community we never do that. In fact, they taste great with a lovely crunch especially when fried crisp, do try it.
** Rinse and drain well the cut pagila pieces and add them into a wide stainless steel bowl. Now add besan, red chilly powder, hing powder, amchur powder, haldi powder, salt to taste along with ¼ cup of water and mix well.
** The prepared mixture should get a sticky batter to all the cut pieces without turning runny and should have a dropping consistency (check the picture added in the collage). If not sure do not add all the water in one go add them little by little as you keep mixing until you get the perfect desired consistency coating.
** Cover and keep aside for about 15-20 minutes to soften the flours or if to be fried in an hour or two them keep it refrigerated and remove just 15 minutes before frying. Before deep- frying, mix the mixture once again properly and if too dry add in little bit of water and if thinner then add a few tsp of besan and mix the same.
** 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.
** Drop one by one pagila pieces coated with batter to the hot oil taking care to see that you do not overcrowd the pan. Do not drop it with force or from a height lest the hot oil splutters, be careful. Let the fritters fry for a few minutes, 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 they will remain uncooked from within.
** 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 pagila mixture following the same method and fry them in batches until all are done.
** Note : In case of excess 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.
** “Pagila Bajo/ Bajia (Spine Gourd Fritters)” is done and ready to be served. Tastes best served with meals as a starter or side dish along with other dishes. We from GSB Konkani Saraswat always prefer bajo’s/ bajia’s/ fritters/ podi to be served during meals on festive days or on special occasions and seasonal one’s are always a must to be prepared in traditional ways. In my home these are always on repeat mode as we love to relish a few during meals regularly, I do understand that deep fries need to be avoided, but then the tongue takes over the mind most of the time. So for all out there do enjoy good traditional foods of types but in limit if fried or loaded to calories.
** For more “Bajo/ Bajia/ Fritters” recipes with different veggies/ leaves etc. Please follow the common link shared below …
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