Pavakkai Bajji Recipe or Bitter Gourd Bajji is a crispy bajji or fritters made with gram flour and spices coating the bitter gourd roundels. Flavouring the batter with ajwain and other spices makes this a very delicious snack.
When planning the vegetarian thali menus, I was keen on showcasing the typical lunch thalis served in the hotels. While I am not busy checking out Naans and Paneer Butter Masala, this thali always fancies me.
I had even clicked couple of hotel thalis, in the hope of recreating those in my own kitchen. Of course, as it always happens, I ended up making different set of thalis myself.
This particular Veg Thali Menu had a mix of different regional dishes and not a typical thali from one state. Most days, we never cook dishes from just one state. We always have a mix of Andhra, Tamil Nadu, Kerala and sometimes from Karnataka too. Other times, we would have a mix from any of the North States.
So on the plate you will find a mishmash of different dishes and the main focus for today is the Pavakkai Bajji Recipe we made. On the plate, I have Pavakkai Pitlai, Drumstick Masala, Masala Vada for steamed rice along with Karasev, Curds. The sweet served is Semiya Payasam
[feast_advanced_jump_to]Ingredients
For the Pavakkai Bajji Recipe, I have used the regular bitter gourd green variety that is little darker in colour. We get different shades of green in bittergourd.
Flour - I have used Besan or Chickpea Flour for the coating. Thick batter spiced with red chili powder, ajwain, hing makes the batter very tasty.
Ginger Garlic Paste - I have used ginger garlic paste in the batter. This adds an excellent flovour to the pakoras.
See recipe card for quantities.
Instructions
How to make Karela Bajji Recipe - Pavakkai Bajji Recipe
When you are ready to begin making the Karela Bajji Recipe, wash the karela thoroughly. Trim the ends, lightly scrap on the outer skin, wash well.
Chop them into roundels of medium thickness. Add salt and mix into the roundels well. Keep it aside for 10 minutes.
By now water would have oozes out, so squeeze off the excess water and you can discard hard seeds if any.
For the Karela Bajji Batter
In a mixing bowl, mix all the ingredients of bajji batter which includes gram flour, rice flour, turmeric powder, ajwain, ginger garlic paste, red chilli powder, asafoetida, and salt. Mix well and add the squeezed bittergourds.
Combine to coat the flour to the pieces.
Sprinkle water for the flour to coat the bittergourd slices. Make sure not to add too much water.
Heat oil in a kadai for deep frying the karela bajji on medium heat.
When the oil is hot, gradually let bajji pieces into the oil and deep fry the Karela Bajji until golden brown in color.
Drain the Karela Bajji on a kitchen towel to absorb the excess oil and serve hot.
Substitutions & Variations
We can use All purpose flour or Moong Dal instead of Besan for the coating.
We can add a mix of ground spice masala as well to the batter.
Instead of just coating the bitter gourd, we can make a thick coating of the batter covering the vegetable.
Equipment
A Kadai for deep frying, a mixing bowl to make the batter and to mix in the bittergourd.
Knife and a cutting board for chopping the vegetable.
Storage
We can chop the vegetables ahead and store in refrigerator. The fried bajjis don't stay crispy for long though.
Expert Tips
Make sure the roundels are equal in size. Its best to soak in salt for at least 10 minutes and squeeze out excess water that oozes out.
Mix the bitter gourd first in the flour without adding water to coat it well. Then sprinkle to cover the vegetables. This way the pieces are well coated.
Fry on medium flame for getting crispy bajjis.
Other Bitter Gourd Recipes you'll love!
- Pavakkai Pakoda
- Gutti Kakarakaya
- Kakarakaya in nuts
Pavakkai Bajji Recipe | How to make Bitter Gourd Bajji
Ingredients
- 1 cup Karela / Bitter Gourd / Pavakkai cut into roundels
- Salt to taste
- Cooking Oil for deep frying
For the Bajji Batter
- 1/2 cup Besan / Gram Flour
- 1 tablespoon Rice Flour
- 1/2 teaspoons Ginger Garlic paste
- 1 teaspoon Ajwain / Carom seeds
- 1/4 teaspoon Turmeric powder / Haldi
- 1/2 teaspoon Red Chilli Powder
- 1/8 teaspoon Asafoetida / Hing
- Salt to taste
Instructions
How to make Karela Bajji Recipe - Pavakkai Bajji Recipe
- When you are ready to begin making the Karela Bajji Recipe, wash the karela thoroughly. Trim the ends, lightly scrap on the outer skin, wash well.
- Chop them into roundels of medium thickness. Add salt and mix into the roundels well. Keep it aside for 10 minutes.
- By now water would have oozed out, so squeeze off the excess water and you can discard hard seeds if any.
For the Karela Bajji Batter
- In a mixing bowl, mix all the ingredients of bajji batter which includes gram flour, rice flour, turmeric powder, ajwain, ginger garlic paste, red chili powder, asafoetida, and salt. Mix well and add the squeezed bitter gourds.
- Combine to coat the flour to the pieces.
- Sprinkle water for the flour to coat the bitter gourd slices. Make sure not to add too much water.
- Heat oil in a kadai for deep frying the karela bajji on medium heat.
- When the oil is hot, gradually let bajji pieces into the oil and deep fry the Karela Bajji until golden brown in color.
- Drain the Karela Bajji on a kitchen towel to absorb the excess oil and serve hot.
Nutrition
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The post Pavakkai Bajji Recipe | How to make Bitter Gourd Bajji appeared first on Cooking 4 all Seasons.
