BAJKA/PAKODA

Bajka or Pakora
1. Chana ( Black Gram Soaked Overnight) Ka Bajka
2. August Ka Phool Ka Bajka
3. Green (Shimla) Mirchi Ka Bajka
4. Chana Daal Ki Kachree
5. Matar Ka Bajka
6. Hara (Green) Chana Ka Bajka
7. Gobhi Ka Bajka
8. Anda (Egg) Ka Bajka
9. Lauki Ka Chakka
10. Baingan Ka Bajka
11. Aalu Ka Bajka
12. Onion/Spring Onion Ka Bajka
13. Machhlee Ke Anda ( Fish Eggs) Ka Bajka

Bajka is a side dish prepared generally to make a simple meal more appetizing. It is generally prepared with vegetarian meals but some non veg. bajkas are also made which are enjoyed by the non vegetarians. The crispy the bajka…the sooner it gets consumed !
Bajka is made by dipping different vegetables in a batter of besan and masalas. The variety is brought about the various combinations of vegetables and besan batter. Bajka is also a favorite evening snack during rainy season on a holiday…enjoyed by the whole family with sweet or sour chatnis/sauce.
One special occasion of making lots of different varieties of bajka is one night before the Holi festival. This night is called Holika Dahan Raat, and it is considered auspicious to eat different varieties of bajka. Neighbours exchange bajkas made at their homes on this event.

























Mirchi (capsicum) ka bajka

Capsicum ( Shimla mirch) – 6 medium size ( choose thin capsicum for ease in frying)
Aamchur powder – 2 tbsp
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1.5 tbsp
jeera powder – 1 tsp.
Khaane wala soda (sodium bicarbonate) – 1 pinch

Cut a slit into the capsicum across its length taking care that the capsicum is not completely broken into half. Take out all the seeds. Put capsicum into boiling water with 1 tsp salt in it for 3 minutes. Drain off water from capsicum.
Prepare a mixture of aamchur powder and 1tbsp dhania powder. Coat the inside of capsicum fully with this mixture.
Prepare a batter of besan, powdered masala, salt and khane wala soda. Dip capsicum into the besan batter covering it fully, and fry it in hot oil, turning over so it gets crisp on all sides. Serve with mithi tamarind chatni or tomato ketchup.


August Ka Phool Ka Bajka

Besan – 4 tbsp
august ka phool – 200 gm.
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1 tsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch

clean the august ka phool.
prepare a batter of besan, powdered masala, salt and khane wala soda. Dip august ka phool into the besan batter covering it fully, and fry it in hot oil, turning over so it gets crisp on all sides. Serve with rice-daal-bhunjia-ghee.



Chana Daal Ki Kachree

Chana daal – 2 cups (soaked in water for 3-4 hours or overnight)
Onion – 1 medium (chopped finely)
Green chilly – 3 (chopped finely)
Ginger – 1 inch (chopped finely)
Garlic flakes – 7 (chopped finely)
Dhania Patta – a bunch (chopped finely)
Salt
Powder masala :
haldi – 1 tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Oil for deep frying of kachree

Wash the soaked daal and grind it into a coarse (very important) paste using little water.
Mix all the ingredients listed above, except oil, to the daal paste.
Make small unevenly round spheres of the daal paste and deep fry it in oil.
Serve with tamarind chutney or rice-daal, or put it in gravy of aalu ki subzi to make aalu kachree ka jhor !


Chana ( black gram) Ka Bajka

Black gram – 1 cup (soaked overnight)
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch
Rice powder – 1 tbsp
Wash the chana well.
Prepare a batter of besan, powdered masala, salt, rice powder and khane wala soda. Dip chana into the besan batter covering it fully.
Fry it in hot oil, on a tava putting turning over so it gets crisp on both sides. Serve with rice-daal- ghee.

Variation : matar (peas), fresh hara (green) chana is used in much the same way as black chana, to produce tasty delights !


Gobhi Ka Bajka
Gobhi ( cauliflower) – 200 gm.
Aamchur powder – 1 tsp
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch

Wash the gobhi well. Break the gobhi into small flowers. Sprinkle some salt and the aamchur powder on gobhi. Mix the aamchur powder and salt to gobhi thoroughly, using 2 tbsp water. Leave it for 15 minutes.
Prepare a batter of besan, powdered masala, salt, and khane wala soda. Dip gobhi flowers into the besan batter covering it fully.
Fry it in hot oil, in a karaahi turning over so it gets crisp on all sides. Serve with rice-daal- ghee.






Anda (Egg) Ka Bajka
Boiled Egg – 2 ( peeled off )
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch

1. cut the egg into 2 halves, laterally
2. Prepare a batter of besan, powdered masala, salt, and khane wala soda. Dip egg halves into the besan batter covering it fully, taking care that the yolk stays intact with the egg piece. Fry it in hot oil, in a karaahi turning over so it gets crisp on all sides. Serve with rice-daal- ghee.


Lauki Ka Chakka

Lauki (the long variant)
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Powdered rice– 1 tbsp
Khaane wala soda ( sodium bicarbonate) – 1 pinch

1. peel off the lauki, wash well then cut 10 round wheels of it of around 5 mm thickness. Leave it in salted water for 10 minutes. Drain off water.
2. Prepare a batter of besan, powdered masala, salt, powdered rice and khane wala soda. Dip lauki wheels( called chakka in hindi) into the besan batter covering it fully. Fry it in hot oil, in a karaahi turning over so it gets crisp on both sides. Serve with rice-daal- ghee.









Baingan Ka Chakka

baingan ( round preferably)
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Powdered rice– 1 tbsp
Khaane wala soda ( sodium bicarbonate) – 1 pinch

1. Cut 10 round wheels of baingan of around 5 mm thickness. Sprinkle little salt on it.
2. Prepare a batter of besan, powdered masala, salt, powdered rice and khane wala soda. Dip baingan wheels( called chakka in hindi) into the besan batter covering it fully. Fry it in hot oil, in a karaahi turning over so it gets crisp on both sides. Serve with rice-daal- ghee.





Aalu Ka Bajka
Potatoes – 2 medium
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch

Cut round wheels of potato of around 3 mm thickness. Leave it in salted water for 10 minutes. Drain off water.
Prepare a batter of besan, powdered masala, salt, and khane wala soda. Dip potato wheels( called chakka in hindi) into the besan batter, covering it fully. Fry it in hot oil, in a karaahi turning over so it gets crisp on both sides. Serve with rice-daal- ghee.







Onion/Spring Onion Ka Bajka

Onion – 1 medium size ( sliced longitudinally)
Or Spring onion – 1 bunch ( fully chopped to 1 cm length)
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch


Prepare a batter of besan, powdered masala, salt, and khane wala soda. Put onion slices into the besan batter, covering it fully. Fry it in hot oil, in a karaahi turning over so it gets crisp on all sides. Serve with rice-daal- ghee.






Machhlee Ke Anda ( Fish Eggs) Ka Bajka

Fish egg – 250 gm
Besan – 4 tbsp
Salt
Powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1tsp
jeera powder – 1 tsp.
Oil for deep frying of bajka

Mix all the above except oil. Make small uneven round spheres of the mixture prepared and deep fry it in oil.
Serve with rice-daal or put it in spicy gravy to serve with steaming rice/chapaati.