Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of gram flour (besan)
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of cumin powder
- Salt to taste
- Water as needed
- 1 cup of Aavakaaya (mango pickle)
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, gram flour, turmeric powder, red chili powder, cumin powder, and salt.
2. Gradually add water to the mixture and whisk until you get a smooth batter.
3. Add Aavakaaya to the batter and mix well.
4. Heat oil in a deep frying pan over medium-high heat.
5. Dip the mango pickle pieces in the batter and coat them well.
6. Gently drop the coated pickle pieces into the hot oil and fry until golden brown.
7. Remove the bajjis from the oil using a slotted spoon and place them on a paper towel to absorb excess oil.
8. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Sodium: 400mg
- Total carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- You can use any other type of pickle instead of Aavakaaya.
- You can use corn flour instead of rice flour.
Variations:
- You can add chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
- You can add a pinch of baking soda to the batter for a crispy texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the bajjis.
- Do not overcrowd the frying pan with too many bajjis at once.
- Serve the bajjis immediately after frying for the best taste and texture.
Storage instructions:
- You can store the leftover bajjis in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the bajjis, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the bajjis on a platter with a side of chutney or sauce.
- Garnish with chopped coriander leaves or grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
Pairings:
- Mint chutney
- Tamarind chutney
- Tomato sauce
Suggested side dishes:
- Masala chai
- Lemonade
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the bajjis are not crispy enough, add a pinch of baking soda to the batter.
Food safety advice:
- Make sure the oil is not too hot to avoid splattering.
- Use a slotted spoon to remove the bajjis from the hot oil to avoid burns.
Food history:
- Aavakaaya Bajji is a popular snack in the southern Indian state of Andhra Pradesh.
Flavor profiles:
- Spicy and tangy
Serving suggestions:
- Serve as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian