Sep 16, 2017

Beerakaya Bajji ~ Turai Pakode

If you are from South India and especially from Andhra region, I bet you never say NO to Bajji! Bajji is spicy or savory snack item that is popular as fantasy street food. There are several variations in making bajji or it can be made with several vegetables, but Mirapakaya Bajji is the most popular and favorite to everyone in spite of it's SPICYness (as it is made with green chili). There is a reason why I am giving you the history of Bajji, that is my Beerakaya Harvest! Confused...! Let me explain :-) My turai/beerakaya plant has given abundant harvest this season, I almost got 100 beerakaya/turai from my garden this year, after distributing to friends, colleagues and in community, I am still left with lot of Beerakaya, well that is a pleasure problem to have. :-) So I am in search of beerakaya recipes and started exploring every single one. A few I have tried so far are Beerakya Pachadi, Beerakaya Perugu Chutney, Beerakaya Pala kura, Beerakaya Nuvvula Kura! And today I made these Beerakaya Bajji, sine the beerakaya used in this recipe are home grown, they are very tender and gave superb fresh taste to these bajji. Here is the recipe, Njoy!

Beerakaya - 2 Small
Besan Flour / Chick Pea Flour - 1/2 cup
Salt - 1 tsp
Ajwan seeds / Vamu - 1/4 tsp ( optional)
Paprika - 1/4 tsp ( or pinch of red chili powder)
Water - 1/4 cup
Oil - for deep frying


  1. Trim the edges of beerakaya/turai and peel and wash them. Chop them into round slices and keep them side.
  2. Take a medium size bowl, add besan flour, salt, paprika. crush Ajwan seeds roughly between your palms and add to bowl. Mix everything well. Add water slowly in increments and keep mixing until it forms like batter. ( it should be like dosa batter consistency).
  3. Heat Oil in Kadai for  5 minutes or until oil is hot (for deep frying).
  4. Once the oil is ready, dip the Turai rounds / Beerakaya slices in the besan batter and drop them gently in the hot oil. repeat this for all the rounds and deep fry these until they turn to golden color on both sides. 
  5. Take the fried bajji on to a wide plate with kitchen towel spread (to remove excess oil) and let them cool for few minutes.
  6. Transfer to serving bowl or plate and serve them warm with spicy hot sauce or ketchup. 


  • For this recipe, you need to pick tender beerakaya than ripen one. Pick about I foot long beerakaya that is usually tender. 
  • Always taste one slice from beerakaya, there is a possibility that some times you can get bitter turai. You don't want to mix the good ones with bitter ones when you slice them.
  • When dropping turali slices in oil, be careful, oil will be very hot and it can spill on your hands if you throw these into kadai.
  • I don't like lot of besan coating on veggies, hence I mix the batter little runny, if you prefer thick bajji, you need to make the batter little thick.
  • Ajwan seeds are optional, but usually these are good and pairs well with besan flour of health benefits. Ajwan will help to avoid the gas formation in tummy that besan flour can cause. 

Will be back with another simple fantasy recipe
take care until then

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