CHILLY BAJO

CHILLY  DIP FRY

Chillies! Hot! Yummy too. Chilly baja reminds  me of TRICHUR POORAM, a very famous festival. In the festival exhibition ground it sells like hot cakes. Since many years we have been relishing this baja with thin mint chutney... The stall people were very kind as they never increased the price, since then they have kept up the same price ie, Rs. 10. But the quantity is becoming less year by year. From 4 to 3, then 2. May be next time we can expect 1 chilly for Rs.10. People don't care for the money, just enjoying eating the baje in a paper plate, in the open air,chatting, laughing, commenting on people's behaviour...all it was just fun....


WHAT YOU NEED:


Long chillies  6
Gram flour  1 cup
Red chilly powder 1/4 tsp
Cumin seed powder 1/2 tsp
Asafoetida,  a chana size
Soda bicarb 1/4 tsp
Salt

FRESH CHILLIES

HOW TO MAKE:


Wash chillies and slit. Remove the seeds and keep aside.


In a mixing bowl, put a little water and add salt, chilli powder, cumin powder, asafoetida, soda bicarb . Mix well.
Then add gram flour and adding  little water to it  make a thick batter. 

MIRSANGE BAJO

Heat kadahi with enough oil to fry the bajos.


Dip Chillies well in the gram flour batter and put in a hot oil. fry them till it is crisp and done.


It is a tea time snack, serve with mint chutney