Mashinga Sange Bajo - Drumstick Fries

We Konkanis can fry just about any veggie on this earth. When they are coated with semolina and tawa fried, they are called Phodis. When they are dipped in either gram flour or rice flour batter and deep fired, they are known as Bajos. This recipe can be tried by using potatoes too as in here. We generally have these as a side with Rice and Dal on the main course. They can be had with tea too, and specially during monsoons, the combo would be a bliss to indulge in. Rice flour gives a crunchy exterior, and I always love to eat the only the exterior if anyone is volunteering to eat the naked drumstick inside... he he

Ingredients:

Drumsticks - 2, cut into finger length pieces

Rice flour - 1 cup

Red chilli powder - to taste

Asafoetida / hing - a pinch

Salt - to taste

Water - just enough to make a thick batter

Oil - for deep frying

Method:

1. Mix all the ingredients excpet drumstick to make a thick batter. The batter should not be thin.

2. Heat oil in a kadai on high flame. Dip drumstick pieces in the batter and drop in hot oil. Reduce the flame. Invert the drumstick pieces after some time. Drumstick might take 6-8 to get cooked completely. Just before removing them, increase the flame and take them out using a spotted spoon.

(If you are unsure about the thickness of the batter, use minimal water to make the batter first, and just fry one drumstick piece for the first time and check. Accordingly you may add water again.)