Somehow the recipe stuck in my mind and popped out now. I decided to substitute fish for a vegetarian ingredient.....Hhhmmmm!!!!! What could be meaty, cooks fast and hands a subtle flavour for the dish.....Raw plaintain [alias] Vaazhaikai. That's it, lets make vaazhaikai bajji with a twist.
Raw plaintain / Vaazhaikai : 2 medium.
Besan flour / kadalai maavu : 5 tbsp.
Cumin powder : 1 tsp.
Anardhana seeds[powdered] : 1 tsp.
Ajwain [omam]: a sprinkle.
Lemon juice: 2 tsp.
Salt: to taste.
Coriander leaves [finely chopped]: 2 tsp.
Water: as required.
Oil: to fry the bajjis.
|Plaintain Bajjis seasoned with Ajwain and Anardhana seeds|
2.Mix all the ingredients from the besan flour to the coriander leaves and keep aside.
3.Peel the plaintain and slice them into fine thin slices.
4.Dip each one in the batter and fry them.
5.Serve hot with coriander chutney seasoned with anardhana seeds.
Tip: The bajjis need about 10-15secs to cook, so fry them in small batches, say 4 or 5. They tend to be a little darker than the usual bajjis.
Coriander Chutney with Anardhana seeds
|Coriander Chutney seasoned with Anardhana Seeds|
Coriander leaves : 1 small bunch.
Green chillies : 2.
Pottukadalai [Roasted bengal gram]: 2 tbsp.
Ginger paste: 1/2 tsp.
Anardhana seeds [powdered]: 1 tsp.
Salt: to taste.
Yogurt : 1-2 tbsp.
1.Grind everything together except the yogurt.
2.Check for salt.
3.Stir in the yogurt and serve.
This goes particularly well with the bajjis as the sour crisp taste of the bajjis and the spicy yet mild chutney compliment each other very well.
If you wish, you can add mint leaves to the chutney to make if more flavourful.
This is another entry of mine for the event "Cooking With Seeds" event by Priya of Priya Easy n Tasty Recipes. ,guest hosted by Jayasri of Samayalarai-cookingisdivine. for the month of Nov.
This is for " Cooking with Seeds " an event by Priya of Priya's Easy N Tasty Recipes, guest hosted by Kavita of Seasoned n Dressed.
Scribbled by Reva.