ബാറ്ററി ബജി 🥵😍 #

Ingredients

• 500 g Cuttlefish (cleaned, sliced into ½‑inch rings)
• 1 cup All-Purpose Flour (sifted)
• ½ cup Rice Flour (adds extra crispness)
• 1 tsp Chili Powder (adjust to desired heat)
• ½ tsp Turmeric Powder (for color and subtle flavor)
• 10 pieces Curry Leaves (optional, for garnish and aroma)
• ½ tsp Salt (to taste)
• 2 cup Sunflower Oil (for deep frying, high smoke point)

Instructions

1. Clean and Slice Cuttlefish

   Rinse the cuttlefish under cold water, remove any skin or cartilage, and cut into ½‑inch thick rings or bite‑size pieces.

   Time: PT5M

2. Pat Dry

   Lay the cuttlefish pieces on a clean kitchen towel and gently press to remove excess moisture.

   Time: PT2M

3. Prepare the Batter

   In a mixing bowl combine all‑purpose flour, rice flour, chili powder, turmeric, salt, and curry leaves. Whisk in enough cold water (about ¾ cup) to form a thick, smooth batter that coats the back of a spoon.

   Time: PT5M

4. Heat the Oil

   Pour sunflower oil into the deep frying pan to a depth of ~2 inches. Heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Cuttlefish

   Dip each piece of cuttlefish into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in small batches for 3‑4 minutes, turning once, until golden brown and crisp.

   Time: PT5M

   Temperature: 350°F

6. Drain and Rest

   Remove the fried bajjis onto paper towels to absorb oil. Sprinkle a pinch of salt while still hot, if desired.

   Time: PT2M

7. Serve

   Arrange the hot Kathiri Bajji on a serving plate and accompany with coconut chutney, tomato ketchup, or a squeeze of lemon.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g