Pudalangai Bajji Recipe with Step by Step Pictures. Snake Gourd Bajji, Deep Fried Batter Coated Snake Gourd makes perfect snack for evening.
Snake Gourd Bajji Recipe(Pudalangai Bajji Recipe)
In my opinion till last week, snake gourd is one of the under estimated veggies in the world. I hate it so much, because of the mushy poriyal which my mum makes often. Believe it or not I have never tried that even once, but the look of it makes me to hate it.
But last week, our neighbour gave us this beautiful fresh snake gourd which has grown in their backyard. When i saw that, i thought of trying something with it, because it was so fresh and i just wanna taste that. So i made half into this bajji and other half into a simple poriyal. That is the first time i tasted this veggie and it tasted so yum. Specially this bajji is so yum.
The outer coating is crispy and spicy, but inner veggie is so soft and juicy. I came to a conclusion that if you hate any veggies, just fry them by coating with some batter and you will love it for sure. We had it with plain rasam rice, I will post the poriyal recipe soon. Hope you will try this recipe and let me know how it turned out.
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Snake Gourd Bajji Recipe | Pudalangai Bajji Recipe
- Snake gourd / Pudalangai - 1 medium size
- Oil for Deep frying
- For Batter:
- Gram Flour / Kadalai Mavu / Besan - 1 cup
- Rice Flour / Arisi Mavu - ½ cup
- Chilli powder - 1 tsp
- Turmeric powder / Manjal podi - 1 tsp
- Asafoetida / Hing / Kaya podi - ½ tsp
- Salt to taste
- Water as needed
- Take snake gourd and remove all the inside seeds from it. Now slice them into little thick rounds.
- Now make a batter by mixing all ingredients given in the list to a smooth paste. The batter should be a little thinner than dosa batter. not too thick or too thin.
- Heat oil for deep frying.
- Dip the snake gourd pieces into the batter and coat on all sides.
- Fry them in hot oil till they are golden. Drain them in paper towel.
- Serve hot.
Snake Gourd Bajji Recipe Step by Step Pictures
|Take a fresh snake gourd|
Don't we have to boil the pudalangai slightly before we use it in the batter. When i make poriyal, the skin is hard and takes time to cook.
wonderful idea of sneaking in veggies into snack...
Anu's Healthy Kitchen - Raspberry Lemon Flower Cupcake
Perfect and looks very yummy..
@Vibha Mine was cooked when it is fried, so you don't have to boil before.