Friends. We know what they will bring to the table. Joy, substance or seriousness. Like we need shadruchulu, they each meet a need. When it comes to vegetable friends, I know exactly what will potlakaaya bring to the table. A beatific bajji. Traditional Andhra food, prepared during festival celebratory meals, potlakaaya bajjis make a great snack item. With a tad of unique potlakaaya sweetness and aroma, they make tasty bajjis. Give it a try when you find this vegetable on your trip to Indian grocery.
Potlakaaya ………………….Potlakaaya Rounds for Bajjis
The recipe is for 12-inch long potlakaaya. Makes about 30 bajjis.
Potlakaaya – 12-inch length
Besan (gram flour) – 1-cup
Rice flour – quarter cup
Red chilli powder and salt – half teaspoon each
Baking Soda – a pinch
Peanut or Sunflower oil for deep-frying – about two to three cups
Prepare Potlakaaya: Pick a firm and fresh looking potlakaaya for bajjis. Wash the potlakaaya. Cut and remove the ends. With a sharp knife, cut the body into rounds about quarter inch thick like shown in the photo above.
Prepare Besan Batter: In a vessel, take about a cup of besan. Add quarter cup of rice flour, a pinch of baking soda and half teaspoon each – salt and red chilli powder. Mix thoroughly. Make a well in the flour. Add quarter to half cup of water. Using a whisk or hand, adding water if required, make a thin and smooth batter free of lumps.
Prepare bajjis: Heat about three cups of oil in a deep skillet. When oil becomes hot, dip the potlakaaya rounds into besan batter. Drop them gently into hot oil one after another. Deep fry to crisp.
Enjoy this traditional Andhra snack hot. Great on its own or with rice and daal/sambar/curd combinations.
A Portrait of Potlakaaya Bajji ~ for Ugadi