These fried fritters are a popular street food in Ghana. They are made from mashed plantains and seasoned with palm oil, salt, pepper, and ginger.

Drumstick Fritters (Mashinga Sanga Bajo) is a delicious dish from the Indian state of Maharashtra. It consists of a deep fried rava fritter with onion, tomato and green chillies. Read more in detail here: drumstick rava fry.

Here’s how to make delicious Konkani-style drumstick fritters that are spicy, crispy, and crunchy. In Konkani, they’re known as mashinga sanga bajo. In Konkani, bajo refers to deep-fried fritters, while mashinga sung refers to drumsticks.

These drumstick fritters are often served as a side dish or appetizer during lunch or supper. Why don’t you give this Konkani culinary specialty a try? I’m sure you’ll fall in love with it. They’re fast and simple to make. 


Choosing the best drumsticks for fritters:

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The thicker the drumsticks, the better for fritters. Because thick drumsticks contain a lot of meat, you’ll receive a full mouthful of drumstick flesh when you bite into these deep-fried drumstick fritters. A thin coating of spicy masala is applied to the drumstick skin, which becomes crispy and crunchy after deep fried. The drumsticks will be crispy on the surface and tender on the inside in this manner. It’s a wonderful soft-crispy-crunchy, bland-spicy mix inside your mouth when you remove a piece of drumstick flesh along with the crispy, crunchy masala with your teeth. So you eat these drumstick fritters with your fingers, pulling in the inside meat and outside crispy batter before discarding the hard drumstick peel. 

To prepare these fritters, however, please choose delicate drumsticks. Drumsticks that have reached maturity contain hard seeds and rubbery interior meat, making them unpleasant to chew. Tender drumsticks will be fleshy on the outside and tender on the inside, with soft seeds that haven’t hardened yet. It’s a great joy to consume them.

By looking at and pushing into the nodes of the drumsticks, you may determine whether they are sensitive or mature. You can determine how delicate or ripe the seeds are by pressing into drumstick nodes and seeing how firm or soft they are. They’re delicate if they give in when pressed, and they’ve matured if they’re too stiff or hard. Those drumsticks aren’t to be used.

Drumsticks that are thin or moderately thick may also be used to create tasty, crispy drumstick fritters. It’s simply that as you eat them, you may not receive enough drumstick meat. If you’re making these fritters, make sure the drumsticks aren’t too thin. It’s not a pleasurable experience to consume them. 

In conclusion, the finest drumsticks are thick and delicate. Drumsticks that are medium thick and delicate will suffice. But delicate drumsticks, not adult drumsticks with firm seeds, are what we need to create delicious drumstick fritters. Also, the finest drumsticks to use are fresh ones. If kept in the fridge, they tend to become a touch bitter after a few days, and if left outdoors at room temperature, they tend to dry up.


Ingredients:

  • 3 drumsticks
  • rice (1/2 cup) 
  • 4 red dried chili peppers
  • Half-lemon sized tamarind
  • season with salt to taste
  • 1 tblsp. gram flour
  • a pinch of asafoetida crystals dissolved in water
  • For deep frying, oil

3–4 people

Time to prepare: 5-8 minutes

Time to cook: 10 minutes

Total prep time: 45 minutes, including 30 minutes for soaking rice (that would be passive time).


Method of Preparation:

1. Soak rice for at least 30 minutes in water. Prepare the drumsticks in the meanwhile.

Preparing the drum sticks entails the following steps:

2. Thoroughly wash the drumsticks. If the drumsticks are thick, cut them in half to ensure that they cook thoroughly in the deep fryer. Otherwise, the insides of the drumsticks would be raw. Then cut them into pieces that are 2-3 inches long.

You may opt to retain drumsticks intact if they are medium-thick. Simply cut them into pieces that are 2-3 inches long. You don’t have to cut them in half. 

Remove any remaining drumstick peel from the edges of each slice.

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3. Season them with a teaspoon of salt and mix them well. Allow them to sit for 15 minutes to absorb the salt.

Getting the batter ready:

4. In the meanwhile, make the batter. After 30 minutes of soaking, wash the rice grains well and drain off all the water. 

5. Using as little water as possible, grind them with dried red chilies, tamarind, crystal asafoetida soaked in water, and salt into a smooth paste. A fairly thick batter is required.

6. Pour the ground batter into a basin, taste it, and adjust the salt if necessary. Mix in the gram flour well.

7. If necessary, add a little amount of water to the batter. We’re looking for a batter that’s somewhere between dripping thin and thick. A coating of batter should adhere to the drumstick. If the batter is too wet, it will leak off the drumsticks. 

If the batter becomes too runny, thicken it with a few tablespoons of gram flour. 

8. In a wok, heat the oil for deep frying.

9. Toss the drumstick pieces into the batter, coat them evenly, and deep fry them over medium heat until they are cooked through.

When the batter becomes a totally different color, you know they’re done. 

Make sure the heat is set to medium; otherwise, the exterior will get extremely crispy while the interior would stay raw. They tend to absorb a lot of oil if the flame is low.

10. Drain excess oil by placing the fritters on a paper towel. Fry the remaining fritters in the same manner.

11. Serve hot as an appetizer or side dish for lunch or supper and enjoy!


More fritter (bajo, phodi) recipes may be found here.


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Drumstick Fritters (Mashinga Sanga Bajo) is a dish that is made with drumsticks and vegetables. It is a typical dish in the Caribbean and it can be found in many restaurants. Reference: drumstick vegetable.

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