Though not very popular recipe I think, these are made in my home especially by my grandma. A perfect and very easy to prepare tea time snack. It can be served as an appetizer or a side dish too along with roti or chapati. This is probably the freshest mussels that I have ever cooked. Bajji or pakora is a deep fried fritter popular in south India. It is prepared in less than 20 minutes and does not need much ingredients. Usually bajji is prepared using vegetables like chilies, raw plantain, egg plant, onion, potatoes, cauliflower etc. But today apart from that I will show you how to prepare mussels bajji- pakora with detailed recipe and step by step cooking pictures.
Though we can make bajji with many vegetables of your choice, but I love bajji more when it is made with mussels. This recipe gives me some nostalgia, this is how my grandma makes mussels bajji so yummy and I still remember my childhood days, eating bajji along with tomato sauce. A tomato chutney or sauce is the best accompaniment for this. I like it as such hot, add chilly powder and black pepper powder according to your spice level.
Tips- Wash the mussels three-four times in running water to remove all dirt stick on the shell. Place them in a steamer and bring to boil with lid on. Then you can see the shell will open and mussel leave the shell. Take out from stove and separate the flesh and discard the shell. Then wash the flesh very carefully and remove any sand or dirt in the meat once or twice. Now it is ready to make bajii. The batter should be in correct consistency so that mussels can easily coat. Cook in medium hot oil to ensure the bajji get cooked inside. A spoon of idli dosa batter makes the bajji more tastier.
How to Make Kallumakkaya- Kadukka Bajji Recipe- Swadcuisine Special Mussels Pakora Recipe- Mussels Bajji
Clean and wash mussels in running water. Scrub it well in a colander in the sink. Place it on a steamer or boiling water and boil for 3 minutes in high flame. (See tips above )
Off the flame, take it out from the steamer and de-shell it once cooled. Keep the flesh in colander and wash once again, drain out, pat dry and set aside.
In a mixing bowl, mix besan flour, rice flour and corn flour together.
Then add chilly powder, fennel powder, turmeric powder, hing powder and salt. Mix well with a whisk and make a thick batter. The batter should easily coat the mussels, but not too thick. Finally add pepper powder and chopped curry leaves, combine well.
Heat oil in wide frying pan.
Dip and coat the mussels and drop carefully in hot oil. Fry them both sides until golden brown. Adjust a medium heat and also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely.
Drain out in paper towels and serve hot along with tomato ketchup or chutney.
Enjoy!! Happy cooking and stay healthy.