Preparation time : 20 minutes + one hour marination time
Cooking time : 3-4 minutes for each batch deep fried
Serves : 6 members
Description
My first cousin brother’s Newly wedded wife brought a big casserole on her first visit to mom’s place. She opened the casserole in the tea table. The smell from the casserole just travelled out into each one of us on the table.. Eagerly peeped into the casserole and saw the age old regular bajji bits. I was like “umm it’s just bajji..”. She served it to all of us and with my first bit was surprised as it was no way a normal bajji but a chicken bajji and that’s where the aroma just took all of us in table for a spin. I immediately got the recipe from her and got to know its not just a chicken bajji but a chicken – 65 bajji. The outer cover crisp with the chicken really soaked with spicy flavours, moist and succulent. I could not stop with a few and had to force fully ban myself from them to keep up to the standards of being a decent sister- in- law in front of the newly wedded bride. Once they were gone, ran to the table to taste a few again but it was sheer disappointment with the casserole being wiped out clean. My put up decency attitude punished me for sure. Back home and the first thing was to try the chicken-65 bajji. It was a big hit with being added to our regular menu and is a must on the ifthar table every alternative day while breaking our fast.
Ingredients for the chicken
Ingredients | Quantity |
|---|---|
| Bone less chicken | 1/4 kg cut into very tiny bits |
| Ginger garlic paste | 1/4 teaspoon each |
| Chilli powder | 1 teaspoon |
| Turmeric powder | 1/8 teaspoon |
| Curd | 1/4 cup |
| Cinnamon | 1 inch piece |
| Cloves | 2 |
| Cardamom | 1 |
| Pepper powder | 1/4 teaspoon |
| Cumin powder | 1/4 teaspoon |
| Fennel seed powder | 1/4 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Lime juice | 1/2 lime |
| Vinegar | 1/4 teaspoon |
| Salt | to taste |
Ingredients for the bajji batter
Ingredients | Quantity |
|---|---|
| Gram flour | 1 cup |
| Rice flour | 1/4 cup |
| Red chilli powder | 1/2 teaspoon |
| Asafoetida | a pinch |
| Salt | to taste |
| Soda salt | 1/4 teaspoon |
| Orange red food colour | a pinch (optiona) |
| Water | 1/2 cup or more |
| Oil | to deep fry |
Method
- Grind all the ingredients together except for chicken mentioned under the chicken ingredients to a smooth paste.
- Marinate the cleaned chicken in the ground masala for one hour or more.
- Cook the chicken bits with the marinated masala to done and dry with out adding water . Remove from heat and cool completely. (I follow up to this step in advance and store the chicken bits in the refrigerator for easy access later when pressed for time)
- Mix all gram flour, rice flour, red chilli powder, soda salt, asafoetida and food colour together.
- Add water gradually and mix well to get a semi thick batter that’s lump free.
- Heat oil to deep fry. Dip each chicken piece into the batter making sure the batter is coated well all around. Drop into hot oil and deep fry to crisp and golden. They will pop up once cooked. Drain and serve hot as it is. No dips needed as it tastes Devine by itself.
