Are you a fan of Indian-inspired snacks?
Have you ever tried making bagiya, a delicious and crunchy treat that’s perfect with a hot cup of chai masala?
While the traditional recipe calls for wheat flour, we’re here to show you how to make bagiya using cassava flour.
This gluten-free alternative is just as tasty and easy to work with, making it a great option for those with dietary restrictions or simply looking to switch things up.
So grab your apron and let’s get cooking!
How To Make Bagiya Using Cassava Flour?
To make bagiya using cassava flour, you will need the following ingredients:
– 1/2 cup cassava flour
– 1/2 cup gram flour
– 1 tablespoon garam masala/curry powder
– 1 tablespoon onion and garlic paste
– 1/2 teaspoon black pepper
– Roasted groundnuts
Observations have shown that wheat flour retains flavor well and has a perfect crunch, but cassava flour is a great gluten-free alternative that works just as well.
Start by mixing all the dry ingredients in a bowl, including the cassava flour, gram flour, garam masala/curry powder, and black pepper. Mix well to ensure all the ingredients are evenly distributed.
Next, add the onion and garlic paste to the dry mixture and mix well. Gradually add water to the mixture while stirring to create a paste-like texture. Be careful not to add too much water, as this can make the mixture too runny.
Heat up a frying pot with enough oil to deep fry on medium-high heat. Once the oil is hot enough, carefully put the bagiya paste into a piping bag or a potato masher and pipe it into the hot oil. Fry until golden brown.
Remove from heat and drain any excess oil. Serve cool with roasted groundnuts and a hot cup of chai masala.
What Is Bagiya And Its Origin?
Bagiya is an Indian-inspired snack that is popular in Uganda. It is made of gram and wheat flours, as well as flavorful aromatics like garam masala or curry powder, and is best served with a hot cup of chai masala. Bagiya has been a favorite childhood snack for many Ugandans, and it is often sold by street vendors or in local markets.
The origin of bagiya is not entirely clear, but it is believed to have been brought to Uganda by Indian immigrants. Over time, the snack has become a beloved part of Ugandan cuisine, with many variations and recipes that reflect the country’s diverse cultural influences.
Bagiya is typically made by mixing flour, spices, and other ingredients into a dough-like consistency, which is then piped into hot oil and fried until golden brown. The result is a crispy and savory snack that is perfect for sharing with friends and family.
Whether you prefer to use wheat flour or cassava flour, making bagiya at home is a fun and delicious way to explore the flavors of Uganda and India. So why not give it a try and see what all the fuss is about?
Why Use Cassava Flour For Bagiya?
Cassava flour is a great gluten-free alternative to wheat flour, making it an ideal choice for those with gluten sensitivities or celiac disease. It has a similar consistency to wheat flour, but is lighter and absorbs more liquid. This means that when using cassava flour in bagiya, you may need to experiment a little to find the perfect amount of water to add to the mixture.
Cassava flour also has a slightly sweet taste, which can add an interesting flavor profile to the bagiya. Additionally, cassava flour is high in fiber and contains important nutrients such as vitamin C, thiamin, and potassium.
Ingredients And Equipment Needed
To make bagiya using cassava flour, you will need the following ingredients:
– 1/2 cup cassava flour
– 1/2 cup gram flour
– 1 tablespoon garam masala/curry powder
– 1 tablespoon onion and garlic paste
– 1/2 teaspoon black pepper
– Roasted groundnuts
In addition to the ingredients, you will also need a mixing bowl, a frying pot, and a piping bag or potato masher for shaping the bagiya paste. It is important to note that the frying oil temperature should be between medium to medium-high to avoid burning the bagiya. Adjust the temperature accordingly.
It is also recommended to use a heavy-duty cake piping bag for piping out the bagiya paste into the oil. If you prefer smaller sized bagiya, you can use a potato masher to pipe the paste into the hot oil.
Mixing all the dry ingredients in a bowl before adding the onion and garlic paste will help ensure that all the ingredients are evenly distributed. Gradually adding water to the mixture while stirring will help create a paste-like texture. Be mindful not to add too much water, as this can make the mixture too runny.
Once all the ingredients are mixed, heat up a frying pot with enough oil to deep fry on medium-high heat. Carefully pipe or mash the bagiya paste into the hot oil and fry until golden brown. Remove from heat and drain any excess oil before serving with roasted groundnuts and a hot cup of chai masala.
Step-by-Step Guide To Making Bagiya With Cassava Flour
1. Start by washing and peeling the fresh cassava roots. Cut them into small pieces measuring 5 x 0.5 x 0.2 cm.
2. Remove any soil or debris from the skin of the roots before peeling.
3. Thoroughly peel the cassava roots, making sure to remove all the skin.
4. Wash the peeled cassava pieces and pat them dry with a clean cloth.
5. Place the cassava pieces in a blender or food processor and blend until they form a fine flour-like consistency.
6. In a mixing bowl, combine the cassava flour, gram flour, garam masala/curry powder, and black pepper. Mix well to ensure all the ingredients are evenly distributed.
7. Add the onion and garlic paste to the dry mixture and mix well.
8. Gradually add water to the mixture while stirring to create a paste-like texture. Be careful not to add too much water, as this can make the mixture too runny.
9. Heat up a frying pot with enough oil to deep fry on medium-high heat.
10. Once the oil is hot enough, carefully put the bagiya paste into a piping bag or a potato masher and pipe it into the hot oil.
11. Fry until golden brown.
12. Remove from heat and drain any excess oil.
13. Serve cool with roasted groundnuts and a hot cup of chai masala.
By following these simple steps, you can make delicious bagiya using cassava flour that will impress your family and friends. Enjoy!
Tips And Tricks For Perfect Bagiya
Making bagiya using cassava flour can be a bit tricky, but with these tips and tricks, you can achieve the perfect texture and flavor:
1. Use the right temperature for frying: It’s important to maintain the right temperature while frying bagiya. The oil should be between medium to medium-high heat. If the oil is too hot, the bagiya will burn, and if it’s not hot enough, it will absorb too much oil.
2. Adjust the consistency of the batter: The consistency of the batter is crucial to achieving the perfect bagiya. If the batter is too thick, the bagiya will be hard and dry. On the other hand, if it’s too thin, it will fall apart while frying. Gradually add water to achieve a paste-like texture.
3. Use a piping bag or potato masher: To get evenly shaped bagiya, use a piping bag or potato masher to pipe the batter into the hot oil. This will ensure that all the bagiya are of the same size and shape.
4. Add roasted groundnuts for extra flavor: Roasted groundnuts add an extra layer of flavor and crunch to bagiya. Serve them on the side or sprinkle them on top of the bagiya before serving.
5. Experiment with different spices: Bagiya is a versatile snack that can be customized to your taste buds. Experiment with different spices like cumin, coriander, or turmeric to add more depth to the flavor.
