Chicken And Vegetable Bajji - "Malaysian Monday 75"

Bajji or otherwise known as pakora is an Indian snack introduced and made popular by Indian migrants  (mostly from the south of India) a century ago. Like the Chinese, most of them ended up making Malaysia home and their culinary traditions have also became an important element of the wonderful cuisine of ours.

Although this delicious snack can be bought freshly fried at most hours but nothing beats a big batch of homemade ones. I managed to avoid the deep frying process with my oven baked technique and they are just as delicious!

recipe from the tummies' kitchen

oven preheated at 200 C (conventional)

makes 16 to 18

you'll need;

6 skinless and boneless chicken thighs, roughly chopped

1 carrot, peeled and grated

1 small red onion, chopped
2 green chilies, chopped

100 g of green beans, chopped

100 g of snow peas, sliced

2 spring onions, chopped

3 stalks of coriander, roughly chopped

3/4 cup of sweet corn

1/3 cup of besan flour* mixed with 1/4 cup of water

1 tbs of chili powder

1 tbs of cumin powder

1/2  tbs of coriander powder

1 tsp of garam masala

salt and pepper to taste
* besan flour or chickpea flour can be bought from south Asian grocers

Place chicken pieces in a food processor and blend to a rough paste. 

Prepare the vegetables.

Place chicken, vegetables and the rest of the ingredients in a large bowl.

Mix well. To test the seasonings, simply fry a tablespoon of the mixture with a little oil.

Divide and form chicken mixture into 16 equal size patties, heat up an nonstick oven tray and pan fry the bajji with a little vegetable oil.

Turn the patties over and continue to cook for a further 3 minutes then transfer the oven tray to the preheated oven for about 12 to 15 minutes.

Serve bajji with some raita, tamarind chutney or Lingham chili sauce.

My friend Sharon from Test With Skewer is hosting this month's event, please send all you entries to its.sharon@gmail.com

For more information about the event and on how to enter, please click HERE