Egg Bajji

Ingredients

Boiled Eggs – 5

Besan / SenagaPindi – 1 cup

Red Chilli Powder – 1/4 tsp

Garam Masala Powder – 1/4 tsp

Baking Soda – pinch

Oil – as required to fry the Bajjis

salt – as required

Procedure 

1) Add all the ingredients except eggs and oil in a container. Mix everything once.

2) Make the batter by adding water slowly and mixing simultaneously.

3) Batter should be not be too thick or watery. It should be of a Dosa batter consistency.

4) Cut each egg into 4 pieces, length wise.

5) Heat oil in a pan on medium heat. Make sure that the oil is hot enough to fry the Bajjis.

6) Take each egg piece at a time and dip it in the batter (hold egg yellow with your thumb, so that it does not fall). When you put that in oil, make sure the egg yellow faces up first. This way, egg white does not get seperated from yellow.

7) Take the bajjis and put them on a paper towel.

Bajjis taste great just like that, or with green chilli chutney.

Vedi Vedi Pakodi (Pakora)

It is so cold in chicago… and what’s better then garma garam pakodi.. hhuh? Pakodi is the best snack you could ask for on a rainy day or on a cold day… they are the best
IngredientsSenaga Pindi (Besan Flour) – 3 cups
Rice Flour – 1 cup
Chopped Cilantro – 1/2 cup
Onions (medium) – 3
Cashews – 15
Curry Leaves – 1 Sprig
Green Chillies – 2
Vegetable / Canola oil

1) Sift both the flours into a wide container (easy to mix).
2) Cut the onions length wise.
3) Heat 1/4th cup of oil until warm. Add this oil to the Flours.
4) Add Cilantro, Onions, Cashews, Curry Leaves, Finely chopped Green Chillies and salt to the same.
5) Mix the batter well (It should be crumbly).
6) Heat required amount of oil in a wide skillet. Bring it to a boil on medium heat.
7) Take the batter in your hand and slowly drop them as small fritters.
Make sure they are not over fried.Pakodis can be stored for upto a week. Make sure they come to a room temperature before storing them in a container. Pakodis are great for an evening snack with hot tea.