PALAK CHICKEN BAJJI / PAKODA /PAKORA /FRITTERS

Sqwaak  Sqwaak…

A high pitched noise rammed into my ears as i was lazily spending the afternoon sharing the joy of  our INDIAN cricket teams win over  South Africa making a history with my folks.As usual i thought it would be one of those crazy college guys making way for their cars.But the sqwaak came in again,closer this time  !!

I was a little intrigued by the sound,which was pretty unfamiliar to me.But that was a sight of beauty waiting for me in my tiny balcony 🙂 . it was a Red Sun Conure parrot with a bright red,yellow,orange and a tinge of blue here and there,which had come in to nibble on the pulses and water i had kept for the birds on the rails.i quietly stood there watching the Li’l guy , so that it could have its feed.I even tried to capture a picture for you guys,but at the click of the camera,it flew away 😦 sad ! But im leaving my balcony open just in case he returns ! (hope so )

here is a picture of the kind of  the ‘birdie guest’ i had home this evening ( obviously not the same one,he flew away before i could click)

a google image of the RED SUN CONURE PARROT
a google image of the RED SUN CONURE PARROT

 

Coming back to the recipe of PALAK CHICKEN  PAKORA / PAKODA /BAJJI ( as we call it in my native place,kerala).If you had read my previous post ,you would have got a hint that heat waves had started to hit UAE ,but then again,the weather here is unpredictable !! There was sandstorms and rain yesterday ! and its pretty cold today 🙂 and the cool weather calls me to settle down with a piping hot cuppa of ‘masala chai’ and bajji ….

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so here is the recipe of the easy,tasty ,crispy spinach and chicken fritters .

INGREDIENTS

  1. 1 cup palak (spinach) chopped
  2. 1 cup coarsely shredded cooked chicken ( i had used left overs from my chicken curry)
  3. 1/2 cup gram flour
  4. 1/4 cup rice flour
  5. 1 teaspoon grated ginger
  6. 1 onion finely chopped
  7. 1 stalk curry leaves
  8. 1 teaspoon minced coriander leaves
  9. 1/2 teaspoon turmeric powder
  10. 1 teaspoon chilly powder
  11. a generous pinch of asafoetida / hing
  12. water( a few teaspoons,just enough to make a thick batter)
  13. salt to taste
  14. 1 teaspoon + Oil to fry

The ingredients can be altered as per your taste.this is just a rough estimation.

INSTRUCTIONS

  1. Mix together palak,chicken,ginger,onion,curry leaves and coriander leaves.
  2. Now add in the gram flour,rice flour ( this makes them crispy),chilly powder,turmeric powder,hing and salt.
  3. mix this well and Slowly add in a teaspoon of water at a time( The onion and spinach would release enough water) to form a thick batter.
  4. In a pan ,heat oil.Now add in a teaspoon of the hot oil into the batter and mix.(This makes the fritters absorb less oil when fried)
  5. Add a spoonful of the batter into the oil.
  6. fry on medium low flame for a minute  and then turn over with a slotted spoon.
  7. continue to fry until crisp and golden.
  8. Once done,remove them with a slotted spoon and drain on paper towels.
  9. serve hot with your favorite cuppa.

NOTES :

  1. Take care not to add more water,as it may result in soggy and oily bajjis.
  2. In case you added more water than required,you can always add more rice flour or gram flour to the batter.
  3. Do not over crowd the pan while frying.
  4. Always fry in medium low heat,or the fritters would be burned and uncooked.

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LOVE

SARANYA

 

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