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Monday, February 7, 2011

Neerulli Bajje (Onion Pakodas/Fritters)

Since the time I started this blog I had never really tried out snacks. I am not much of a snack person - infact, I love to have my 3 square meals. I ventured out to make some snacks cuz I was entertaining a couple of mommy friends cum ex-neighbours with their kids who are also friends with my son. I started franctically hunting for ideas & recipes for some easy to make snacks & bites which would appeal the tiny tots too. One of the snacks I tried out that evening was the Onion Pakodas, famously known in Mangalore as the 'Neerulli Bajje'.

I must have eaten these eons ago especially as a tea time snack in the College canteen or at home when my mom was in a mood to make something for tea. While I was in a complete blackout when it came to remembering the ingredients, my dear friend Sne came to my rescue & sent me the instructions. It was a breeze to make them. I think it was a fitting ode to the humble & versatile bulb which was in such a cost crisis in the past couple of months. The verdict: Life is incomplete without onions!


Neerulli Bajje

Recipe Source: My friend Sneha

You Need:
  • 3 medium onions - sliced
  • 1 green chillie - finely chopped (increase this to 3-4 chillies if you like your pakodas spicy)
  • 6-7 curry leaves (kadipatta) - finely chopped
  • 1/2 level tsp red chillie powder (increase this to 1 tsp if your tolerance to spice is high)
  • 1/4 tsp turmeric powder
  • 1 cup besan (chick pea flour/kadle hittu)
  • Salt to taste
  • 1 cup water (or as required to make a thick batter)
  • Oil for deep frying

Method:

1. Mix all the above ingredients to form a thick batter. Let the consistency not be too thin or too thick
2. Heat oil in a kadai or a deep bottomed wok.
3. Test the heat of the oil by dropping a small drop of batter into it. If it comes up immediately your oil is hot enough to fry the pakodas
4. Drop in 1 tablespoonful of batter to make 1 pakoda. Drop about 5-6 tablespoonsful for each batch.
5. Fry until golden brown on both sides. You will need to flip them once so all the pakodas get fried evenly
6. Remove and drain on a kitchen tissue
7. Serve hot with tomato ketchup and a hot cup of tea. Enjoy!


4 comments:

  1. Woopie...this is next on my to make snack list!!!!

    ReplyDelete
  2. Great! I also tried this after decades, nothing beats our Mangy snacks, right? :-)

    ReplyDelete
  3. Shireen, I had a small get together of all the Bosch spouses along with their kids today. Prepared the onion bajjes, they were an instant hit!! Thanks a ton for posting the recipe..:)

    ReplyDelete
  4. That's great May!! :) Glad everybody liked it :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Monday, February 7, 2011

Neerulli Bajje (Onion Pakodas/Fritters)

Since the time I started this blog I had never really tried out snacks. I am not much of a snack person - infact, I love to have my 3 square meals. I ventured out to make some snacks cuz I was entertaining a couple of mommy friends cum ex-neighbours with their kids who are also friends with my son. I started franctically hunting for ideas & recipes for some easy to make snacks & bites which would appeal the tiny tots too. One of the snacks I tried out that evening was the Onion Pakodas, famously known in Mangalore as the 'Neerulli Bajje'.

I must have eaten these eons ago especially as a tea time snack in the College canteen or at home when my mom was in a mood to make something for tea. While I was in a complete blackout when it came to remembering the ingredients, my dear friend Sne came to my rescue & sent me the instructions. It was a breeze to make them. I think it was a fitting ode to the humble & versatile bulb which was in such a cost crisis in the past couple of months. The verdict: Life is incomplete without onions!


Neerulli Bajje

Recipe Source: My friend Sneha

You Need:
  • 3 medium onions - sliced
  • 1 green chillie - finely chopped (increase this to 3-4 chillies if you like your pakodas spicy)
  • 6-7 curry leaves (kadipatta) - finely chopped
  • 1/2 level tsp red chillie powder (increase this to 1 tsp if your tolerance to spice is high)
  • 1/4 tsp turmeric powder
  • 1 cup besan (chick pea flour/kadle hittu)
  • Salt to taste
  • 1 cup water (or as required to make a thick batter)
  • Oil for deep frying

Method:

1. Mix all the above ingredients to form a thick batter. Let the consistency not be too thin or too thick
2. Heat oil in a kadai or a deep bottomed wok.
3. Test the heat of the oil by dropping a small drop of batter into it. If it comes up immediately your oil is hot enough to fry the pakodas
4. Drop in 1 tablespoonful of batter to make 1 pakoda. Drop about 5-6 tablespoonsful for each batch.
5. Fry until golden brown on both sides. You will need to flip them once so all the pakodas get fried evenly
6. Remove and drain on a kitchen tissue
7. Serve hot with tomato ketchup and a hot cup of tea. Enjoy!


4 comments:

  1. Woopie...this is next on my to make snack list!!!!

    ReplyDelete
  2. Great! I also tried this after decades, nothing beats our Mangy snacks, right? :-)

    ReplyDelete
  3. Shireen, I had a small get together of all the Bosch spouses along with their kids today. Prepared the onion bajjes, they were an instant hit!! Thanks a ton for posting the recipe..:)

    ReplyDelete
  4. That's great May!! :) Glad everybody liked it :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)