Bajji, bonda pakoda mix, bajji bonda powder
Three years ago, when we had gone to visit Gj’s friend, his wife made us very delicious bajji and pakora. I was helping her to fry the bajjis and pakoras. I noticed that she was using a popular bajji bonda mix brand. She said she bought many packets from India, so that when guests come home she just have to cut veggies and add it to the bajji bonda mix powder. She combined them well and fried it in hot oil. I told her making bajji bonda mix is damn easy and all it takes is less than 10 minutes of her time. She was worried about the measurements of the ingredients.
I thought I should post a recipe for bajji bonda mix and forgot about it completely. Last week, when we had a play date at our neighbor’s house, she said she always buys bajji bonda mix from store because when guests come home, she would panic and measurements of the bajji bonda mix go wrong. Then again I reminded myself that I should post the bajji, bonda pakora mix soon. So here I am finally with the post.
It is a very simple post, and you can use the same recipe for making bajji, bonda, pakora etc. Just make it before hand, and store it in an airtight container. Use it whenever required and make tasty and delicious bajji, bondas and pakoras.
Beginners, if you are looking for some basic spice powder recipe, then you might refer the following:
garam masala powder
kuzhambu milagai powder/chilli powder
urad dal flour
Preparation time. 10 minutes
Recipe cuisine. Indian
Yield. 1 and 1/2 cup
Gram flour/besan/chickpea flour – 1 cup
Rice flour – 1/4 cup
Asafoetida/hing/perungayam – tamarind-sized/1/4 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Cooking soda – 1/4 tsp
Salt – 1 tsp
Keep all the ingredients by your side. In a large bowl, add all the ingredients and combine well. Make sure there are no lumps. If there are lumps, sieve the flour.
Now, bajji, bonda pakoda mix powder is ready!
How to make bajjis/bondas/pakoras using bajji, bonda pakora mix powder?
In a mixing bowl, add the mix powder and then add water little by little and make a batter of desired consistency. The batter should neither be too thick nor too thin. Then dip the sliced vegetable into the batter and deep fry it in hot oil. Your bajji/bonda/pakora is ready!
- You can freeze the bajji bonda mix for 6 months.
- You could add food color only at the time of making bajjis or bondas.
- If there are any lumps, sieve the flour once.
Bajji, bonda pakoda mix, bajji bonda powder recipe below: