MULO (RADISH) BADA AND OTHERS

BaDas ( not dip fried pakoDa or Medu BaDa, Orissa BaDa etc, but Tawa fried) are my favorite. These are made out of typical  vegetables, coconut too. As a Bengali, my Dal and rice eating is not complete with out some " Bhaja" or BaDa.

Of course these were great accompaniment with the great " Pakhala" ( Basi or saja or with dahi (Oriya), panta bhat in Bengal) in my childhood days and also lately in Vietnam and Kuwait summer days.

So here is a BaDa I relish among others. Variations and options are also given.Try it out as a snack too.

INGREDIENTS.

The quantities are immaterial , do whatever you like.

1. Coarse grated Mulo ( Radish)about 3-to 4 mm thickness and long strand ( as it comes out off a coarse manual grater). Don't grate fine and should be thicker than what you see in the photo below.

2. Chopped green chili as much as you like or tolerate.
3. Grated ginger ( not much)

4. Chopped coriender leaves ( optional)

5. Grated Coconut ( optional ) use if you have it handy. Don't waste time making it.

6. Dash of red chili and cumin powder.(Optional)

7. Binder (important) . NO BESAN SHALL BE USED. If you have a Tempura mix nothing like that  else use a mix of  70% rice powder, 15% Semolina, and 15 % whole wheat flour ( ata). If you dont have rice poweder use 50: 50 semolina and Ata....if this is oppressing , use 100%b Ata. ( No Maeda )
8. Salt to taste.
9. Oil for shallow frying.

PROCESS

1. Salt the grated Muli, mix well and  keep aside for 15 minutes. Squeeze our water and keep aside.
2, Mix all ingredients. Add few spoons  of the dry  binder mix so that it just coats the material and not visible. Excess binder will spoil the taste. Add just enough to stick the material together. NO WATER TO BE ADDED. Leave aside for 10 minutes.
3. Take a non stick Tawa ( frying pan) and put oil for shallow frying ( tawa Fry) and heat.
 3. Make flat rounds 30-40 mm and  about 6-8 mm thick. ( Dont worry about the thickness or size, will be taken care )
4. Place one by one on the Tawa and allow to fry

5. Reverse the BaDas one by one and flatten it as far as possible with the spatula, (Khuni , Pitha KhaDika)

6. sprinkle oil if necessary.
7. Reverse again if necessary. A little burn out here and there is OK and adds to the taste and crispiness..

8. Now eat the BaDas hot  as it is or as an accompaniment with Dal and Rice.

It will be surface crispy.

WHAT ELSE YOU CAN USE.

1. Replace Mulo ( Radish) with chopped coriander leaves or thinly sliced cabbage or  Sag, ( Saga / Amaranth half boiled and sqeezed out) or  grated potato or coconut grated or stretch your imagination.. Don't use Spinach.
  
DON'T USE BESAN FOR THIS KIND OF BADAS.  Besan flavor is very strong and  over powering for this recipe.

HAPPY COOKING AND EATING