Badanekai Bajji

Badanekai Bajji /stuffed brinjal pakoda (fritters) is a famous North Karnataka snack. It is a popular street food of Gadag district in Karnataka. (Badanekai is a Kannada word for brinjal and bajji means pakoda)

Monsoon is the best time to have pakodas. When it’s raining heavily outside, there’s nothing like having piping hot pakodas with a cup of tea. There is a wide variety of pakodas one can make. To name a few, there is onion pakoda, aloo (potato) pakoda, palak (spinach) pakoda, moong dal pakoda, brinjal pakoda , chana dal vada and many more. Most vegetable pakodas are made by dipping them in besan (gram flour) batter and frying. However badanekai bajji is made differently. What makes these pakodas special is that a spicy green masala is made and sandwiched between two slices of brinjal.

Brinjal is cut into thin slices in such a manner that two slices of brinjal are joined at one end.  The slices are sandwiched with a spicy green masala, dipped in a besan batter and deep fried until crisp and golden brown. This makes for a perfect evening snack with a hot cup of tea. Here is the recipe for Badanekai Bajji:

Step by step recipe

To prepare the spicy green masala, heat 1 tsp oil in a wok. Add cumin seeds, chopped garlic, ginger, chillies and curry leaves. Saute for few seconds.

Add coriander leaves and saute till the leaves start wilting.

Transfer  to a mixer jar. Add tamarind and salt. Blend without adding water.

Blend to a coarse paste.

In a mixing bowl, add besan, rice flour, ajwain, salt, baking soda.

Add water as required and whisk well to make a thick, smooth paste.

Cut the brinjal into thin slices in such a manner that two slices of brinjal are joined at one end.

Apply green masala between two slices of brinjal.

Dip in besan batter.

Drop into hot oil and fry on low flame until they turn crispy and golden brown.

Serve hot.

Badanekai Bajji

Recipe

Ingredients

1 large brinjal

For the green masala

1 tsp oil
1 tsp cumin seeds
5 cloves of garlic, chopped
1 ½ inches of ginger, chopped
6 green chillies, chopped
few curry leaves
1 cup of fresh coriander leaves
a marble sized ball of tamarind
salt to taste

 

For the batter

1 cup gram flour (besan)
2 tbsp rice flour
1 tsp carom seeds (ajwain)
1 tsp turmeric powder
salt to taste
a pinch of baking soda
water as required

Oil for frying the bajjis

Method

  • Heat 1 tsp oil in a wok.
  • Add cumin seeds, chopped garlic, ginger, green chillies and curry leaves.
  • Saute for few seconds.
  • Add fresh coriander leaves.
  • Saute till the leaves start wilting.
  • Transfer this to a mixer jar.
  • Add tamarind and salt.
  • Blend without adding water to a coarse paste.
  • Keep this green masala aside.
  • In a mixing bowl, add besan, rice flour, carom seeds, turmeric powder, salt and baking soda. Add water as required. Whisk and make a smooth paste. Keep aside.
  • Cut the brinjal into thin slices in such a way that two slices of brinjal are joined at one end. 
  • Now, apply green masala in between the two slices of brinjal.
  • Dip each pair of brinjal slices in besan batter and drop into hot oil.
  • Fry on a low flame to ensure that the brinjals are cooked well.  
  • Serve hot with tea.

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