Kadale Baje

1. 1
   prep

   Chop the vegetables and aromatics.

   1.Finely chop 1 medium onion and 1 green chili.

   2.Grate a 1-inch piece of ginger.

   3.Finely chop about 8 curry leaves.

   4.Set everything aside in a large mixing bowl.
2. 2
   mix · ~5 min

   Make the Kadale Baje batter.

   1.Add 1.5 cups besan and 0.25 cup rice flour to the bowl with the chopped vegetables.

   2.Add 0.5 tsp cumin seeds, a pinch of red chili powder, a pinch of asafoetida, and 0.5 tsp salt.

   3.Gradually add about 0.5 cup water, whisking continuously to form a thick, dropping-consistency batter.

   4.Beat the batter well for 1-2 minutes to aerate it — this will make the baje crispier.

   TIPThe batter should be thick enough to coat the back of a spoon but drop off slowly. If it's too thin, the fritters will absorb too much oil.
3. 3
   fry · ~5 min

   Heat the oil for deep frying.

   Pour 2 cups of oil into a kadai and heat over medium flame. To check if the oil is ready, drop a tiny bit of batter into the oil — it should sizzle and rise to the surface immediately without browning too fast.

4. 4
   fry · ~10 min

   Fry the Kadale Baje in batches.

   1.Drop small, uneven portions of batter into the hot oil using your fingers or a spoon. The irregular shapes create crispy edges.

   2.Don't overcrowd the pan — fry about 6-8 pieces at a time.

   3.Fry on medium heat until golden brown and crisp on all sides, turning occasionally — about 3-4 minutes per batch.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPKeep the heat at medium. High heat will brown the outside quickly while leaving the inside raw and doughy.
5. 5
   serve

   Serve the Kadale Baje hot.

   Serve immediately while hot and crisp, with coconut chutney on the side or a steaming cup of chai.

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