Badia Piyaji (Onion fritters odisha style)

Odisha famous "Baadia piyaji"...In Odia 'baadiya' means to press. Piyaji means onion fritters...badia piyaji means we need to fry the onion fritters once, take it out before its fully cooked, press it with the palms & again deep fry one more time..dats why the name is "Baadia piyaji". I m fond of fried stuffs & the fun will be doubled in monsoon. Though u can have it with Ghuguni (yellow peas curry) or with daal chawaal or simply with some kala namak , green chilli & onion but I  always prepfer to have it with crispy puffed rice & hot hot tea....very tasty & easy to make recipe..

Ingredients:

Onions – 3-4, medium sized, thinly sliced
crushed ginger & garlic- 1tblsp
2-3 Green chillies – finely chopped
besan/ Gram flour – 1 cup or as required
Salt – to taste
Baking soda – a pinch
Water – as required
Oil – for deep frying

Method:

Take a big bowl. Mix all the ingredients. Add water slowly & make a thick batter.
Heat oil in a kadhai. Make round shape pakodas & throw them in to hot oil. 
Fry them till they turn to light brown colour. 
Bring them out from oil. Press them with the help of your palm & make thin patties and again slip it into the hot oil. 
Fry on both side till they turn golden brown.
Remove from oil and place on absorbent papers to absorb excess oil. Serve hot with guguni (yellow mutter curry) or tomato sauce, or with puffed rice & tea ....

NIMIKI (Nimki)

I always Love to have Nimkis with a steaming hot cup of tea ...A delicious & easy to make snacks. U can easily make it at home , store them upto 1 month & U can Njoy them with hot hot tea when ever u want....

Ingredients:

Maida - 1 cup
Nigella  seeds - 1/2 tsp
Baking Powder - 1/2 tsp
Water  to knead the dough
Salt - 1/2 tsp
2tblsp melted hot ghee/ butter
Oil for deep frying

Method:
Make a tight dough with Maida,nigella seeds, salt, baking powder, and 2 tbsp melted ghee . Cover it in a white damp cloth for about half an hour.
Make 10 small balls. Using a rolling pin, Roll the balls to thin Puri shapes.


Make little slits all over the puri. Sprinkle a little flour and half fold, again sprinkle a little flour and fold it into a triangle.




Heat oil in kadai. Add the nimkis to hot oil and fry on low flame till golden brown & crisp.