I love Tindora and this bajji is a nice variation in using Tindora than the regular rice, curries or pickle. Wow these cute bajji’s resemble like mirchi bajji !!!
These are prepared with tender fresh tindora dipped in besan batter and layered with onions, coriander leaves, chaat powder, red chili powder, lemon juice and roasted peanuts. Well these Bajji’s were ready in 10 minutes.
Fresh Tindora – 10 no
Besan – ½ cup
Baking soda – ½ tsp
Salt As Required
Onion – 1
Coriander leaves – ½ cup
Chaat Masala – 1 tsp
Lemon juice – 2 tsps
Roasted Peanuts – 3 tsps
Red Chilli Powder – 1 tsp
Sev (optional) – 4 tsp
Oil for Deep Frying
- Wash the fresh thin tindora and dry them
- In a mixing bowl, add besan, baking soda, red chilli powder and salt.
- Add enough water to make thick batter.
- Heat oil on medium heat for deep frying.
- When oil gets hot, dip the tindora into batter and coat with thick besan batter.
- Slowly drop the coated tindora into the hot oil.
- Deep fry the tindora until it turns light golden color all over it.
- Remove bajji’s from heat
- After it gets cooled cut open bajji’s
- Take a wide serving plate
- Place the bajji’s layer each with chopped onions, coarinder leaves, salt, chilli powder, chaat powder, lemon juice.
- Lastly add sev and roasted peanuts.
- Serve immediately.