29 BASALE SOPPINA BHAJJI

Basale Soppu / Bachali Kurakku / Kodi Pasalai /Vine or Creeping or Climbing or Malabar Spinach Bhajji/Bajji/Fritters.

 

These leaves are slightly thicker than regular spinach and more intense in flavor. This variety produces dark green leaves and vines and the stem are either green or violet in color. This plant was grown right in our garden at home( Mom's place in Bangalore), as kids we used to play with these leaves and especially the fruit. They were green and violet in colors and we used to remove and press to make colors and squeeze on others for fun or draw on ground.
After many years had the chance to cook with these leaves, my neighbour friend grows these leaves in her garden and every summer she shares them with me and now her mom who is visiting her has given me some more recipes using the leaves and stem( typical Mangalorean dishes) which I am yet to try.


Making bhajjis is not something new to me. My mom used to make this bhajjis on most evening for snacks. Bhajjis were served in varieties  with some onion, potato and some greens or veggie bhajjis. These leaves were plucked right before making, washed and cleaned and prepared as bhajjis. They were just irresistable and the taste is simply superb. The leaves will be lightly crisp and the taste just awesome. Do try it out, you will definitely agree with me.

 
Basale soppu/ Climbing Spinach Leaves - around 15
Besan/ Chick pea flour/ Kadalai Maavu - 1 cup Heaped
Rice Flour - 1 tbsp
Salt - as needed
Chilli Powder - 1/4 tsp( or more if needed)
Cumin powder - 1/8 tsp(optional)
Hing/Asafoetida - 2 or 3 pinch
Oil for deep frying 
Wash and pat dry the leaves. Keep aside.
In a bowl mix all the ingredients except oil , see there are no lumps. Can also add few sprinkles of pepper powder. Add water
little by little and mix into to right dipping/dropping consistency. Heat oil for deep frying. Dip the leaves in the batter
and drop in oil. Deep fry intil golden brown and crispy. Remove and serve with coconut chutney or tomato ketchup.