This is the first time I've made these at home and its been a very long time since I've had them. I have made a few tweaks to the original recipe which can be found here. Try these out and possibly your own memories will come flooding back! This is my entry to the MBP - Street Food hosted by Sia of Passionate about life and spice. Enjoy!
Recipe (Makes 5 bajis) :
Banana peppers - 5
Chickpea flour (Besan) - scant 1 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Salt - 1/2 tsp or to taste
Asafoetida - a small pinch
Red color - a pinch (optional)
Ginger - 1 tsp, finely minced
Water - about 1/4 cup or as needed
Oil - for frying
Mix all the ingredients except banana peppers to form a somewhat thick batter.
Make slits on the sides of the peppers without going all the way through or without splitting the pepper.
Dip the peppers in the batter.
Deep fry the peppers in hot oil on medium heat, until crisp and cooked.
Drain on paper towels.
Serve hot with ketchup.
- The red color added to the batter is entirely optional. No additional flavor is imparted.
- Banana peppers are not very hot. But if you are not fond of spicy snacks, either remove the seeds without splitting the peppers or do not consume the end near the stem.
- If there is excess batter, you can also use onions, potatoes, cauliflower etc to make yummy pakodas!