Thursday, August 12, 2010

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


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


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.)

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  1. its a new type of fritter to me ...sounds interesting


  2. An amazing and a very new recipe for me. Looks brilliant.

  3. Thanks Satya and Priya,

    Do try it out and let me know how it turns out.


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