Thursday, June 29, 2017

Kadachakka Bajji Recipe | Breadfruit Bajji | Cheema Chakka Bajji | How to prepare Breadfruit Bajji

We were moving to another suburb in Sydney and I was completely occupied. Hence, you could not see any new posts from me. Now, we have settled in the new house and I hope to continue blogging. Today I am sharing a recipe of Kadachakka and it is one of the favourites from my native. Jany's house has Kadachakka tree in their backyard and my mom-inlaw makes yummy thoran with that.  I have already posted her recipe of Kadachakka thoran. During my recent India trip, we visited Jany's aunt and she served us this bhaji. It was so tasty and I asked her the recipe immediately. After I returned to Sydney, I saw breadfruit quite a few times in Udhaya. It really tempted me to buy and I bought one. I prepared bajji with half and chips with the remaining. I will be posting the chips soon. Check out my Potato bajji recipe as well. Let us move on to the recipe: 
Kadachakka/Breadfruit - 15 to 20 small sized pieces
Oil - to deep fry 
For the batter: 
Gram Flour(Kadala Mavu/Besan) - 1 Cup 
Rice Flour - 1 tblsp 
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Ajwain(Omam) - 1/4 tsp(Optional) 
Salt - as required
Asafoetida - a generous pinch 
Baking soda - a pinch
Water - as required 
1. Cut the breadfruit into two halves. Then cut each half into 4 equal pieces. Peel the skin of the breadfruit and remove the centre hard portion.
2. Then thinly slice the breadfruit into pieces as required for bajji. Sprinkle a little salt all over the pieces and steam cooks it for 5 to 8 mins in a steamer. I pressure cooked it for 1 whistle by placing it in a small bowl inside the cooker.
3. Allow it to cool completely. In a wide bowl, add the ingredients mentioned under 'For the batter'.
4. Mix it all together and make a smooth batter by adding required water. The batter should not be too thick or too thin. It should coat the breadfruit pieces perfectly. Heat oil in kadai. when it is hot, dip each piece in the batter and gently slide it into the oil
5. Fry the bajji in medium flame and cook both the sides evenly until golden brown. Drain it in the tissue paper and serve it warm.
Serve it with coconut chutney for evening Tea or Coffee.
Points to remember:
  • You can also microwave the breadfruit pieces in high for 2 minutes and 30 seconds.
  • Make sure not to overcook the breadfruit while steaming, pressure cooking or microwaving. It should be just half cooked.
  • Rice flour makes the bajji crispy and if you don't prefer baking soda, please skip it.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. Super crispy and yummy Bajji... I feel like having some now !!


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