After some enjoyable experimentation with unconventional dishes, I felt like writing about some traditional recipes. I had on my list these Mysore Bhajji, I was intending to write for quite sometime now. Now since it is Navarathri, we are all eagerly preparing for those classic dishes and looking forward to gettogethers with friends and family. This is an inviting dish you can entertain your guests with. It could well serve for a breakfast with some yummy coconut chutney, or even an appetizer on a big lunch or dinner menu. Or just make a bunch of these for kids to munch on as finger food, while you are busy preparing those big festive meals. I made these one weekend a few days back for an afternoon snack.
You will need for this:
3/4 cup plain yoghurt (curds)
2 green chillies
1/2 an onion chopped
1 tsp cumin
salt to taste
oil for deep frying
Seive the maida in a large bowl. Stir in yoghurt (I used homemade, whole milk yoghurt) salt and knead into a smooth dough and leave it for about 4 hr (or prepare the dough in the evening for making mysore bhajji the next morning.
Just when you are ready to make, Grind the onion, chillies and cumin together coarsely into a paste and mix with the dough (If you wish can directly use the finely chopped ones directly). You can also mix a pinchof cooking soda if you feel the dough hasnt risen enough to get fluffy bhajjis, but this is optional. I did'nt use any here.
Heat oil in a deep pan for deep frying. Drop scoopfulls of dough into the oil and fry till golden brown turning them occasionally. Remove them from oil, drain off excess onto papertowels and Mysore bhajji are ready to serve. Enjoy!!