Sorakaya Bajji is a traditional Andhra-style evening snack loved for its crispy outer layer and soft interior. The mild sweetness of bottle gourd blends beautifully with the spicy gram flour coating. Ajwain adds a subtle aroma and makes the bajjis easier to digest. Simple ingredients and easy preparation make this snack a comforting choice for rainy days, tea-time gatherings, or family get-togethers.
Ingredients
- Sorakaya (bottle gourd) – 1 medium (peeled and thin round slices)
- Gram flour (besan) – 1 cup (main batter base)
- Rice flour – 2 tbsp (for crispiness)
- Red chili powder – 1 tsp (adjust to taste)
- Turmeric powder – 1/4 tsp (for color)
- Ajwain (carom seeds) – 1/2 tsp (lightly crushed)
- Salt – to taste
- Baking soda – a pinch (optional, for softness)
- Water – as needed (to prepare thick batter)
- Oil – for deep frying
Preparation Method
Step 1: Prepare the Sorakaya
Wash the sorakaya thoroughly under running water. Peel off the outer green skin using a peeler. Slice it into thin, even round pieces. Thin slices ensure that the bajjis cook evenly and become crispy outside while remaining soft inside. After slicing, gently pat the pieces dry with a clean cloth or tissue to remove excess moisture. This helps the batter stick properly.
Step 2: Prepare the Dry Mixture
Take a wide mixing bowl and add gram flour and rice flour. Rice flour enhances the crispiness of the bajji. Now add red chili powder, turmeric powder, ajwain, and salt. Lightly crush the ajwain between your palms before adding; this releases its aroma and improves flavor. Mix everything well so the spices are evenly distributed throughout the flour.
Step 3: Make the Batter
Slowly add water in small portions while mixing continuously. Do not pour water all at once. Stir well to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon. A thick batter gives a nice outer layer to the bajjis. Finally, add a pinch of baking soda and mix gently. This step is optional but helps make the bajjis slightly soft inside.
Step 4: Heat the Oil
Place a deep frying pan or kadai on the stove and pour enough oil for deep frying. Heat the oil on medium flame. To check whether the oil is ready, drop a small bit of batter into the oil. If it rises slowly to the surface without burning quickly, the oil is at the right temperature. Maintaining medium heat is very important for evenly cooked bajjis.
Step 5: Coat the Sorakaya Slices
Take one slice of sorakaya and dip it into the prepared batter. Make sure it is evenly coated on both sides. Lift it carefully, allowing excess batter to drip off slightly.
Step 6: Fry the Bajji
Gently slide the coated slice into the hot oil. Repeat with a few more slices, but avoid overcrowding the pan. Fry on medium heat. Turn the bajjis occasionally using a slotted spoon so they cook evenly on all sides. Fry until they turn golden brown and crispy.
Step 7: Remove and Drain
Once the bajjis are crisp and golden, remove them from the oil using a slotted spoon. Place them on a plate lined with tissue paper to absorb excess oil. Continue frying the remaining slices in batches.
Step 8: Serve Hot
Serve Sorakaya Bajji immediately while hot and crispy. They taste best with coconut chutney, mint chutney, or tomato sauce. Pair them with a cup of hot tea for a perfect evening snack.
Health Benefits
- Bottle gourd is low in calories and helps in weight management.
- High water content keeps the body hydrated.
- Ajwain aids digestion and reduces bloating.
- Gram flour provides plant-based protein and energy.
- Homemade snacks avoid preservatives and artificial additives.
Tips
- Always slice sorakaya thin for better texture.
- Crush ajwain before adding for enhanced flavor.
- Add 1–2 tbsp hot oil to the batter for extra crispiness.
- Maintain medium flame to prevent burning.
- Serve immediately for best taste and crunch.