Nadugi Bhaja (Spicy Fried Nadugi)

Ingredients

In this Bengali adaptation, the original Korean nadugi is transformed into a spicy fried delight. The Bengali version incorporates traditional spices like turmeric, cumin, and red chili to enhance the flavors. Additionally, the cooking technique is modified to achieve a crispy texture on the outside while maintaining a soft and creamy interior. We alse have the original recipe for Nadugi, so you can check it out.

• 250g (8.8 oz) nadugi (tofu) 250g (8.8 oz) nadugi (tofu)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons rice flour 2 tablespoons rice flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cut the nadugi into rectangular pieces and pat them dry with a paper towel.
2. 2.
   In a bowl, combine turmeric powder, cumin powder, red chili powder, and salt.
3. 3.
   Coat the nadugi pieces with the spice mixture, ensuring they are evenly coated.
4. 4.
   Sprinkle rice flour over the nadugi and gently toss to coat.
5. 5.
   Heat vegetable oil in a frying pan over medium heat.
6. 6.
   Fry the nadugi pieces until they turn golden brown and crispy on all sides.
7. 7.
   Remove from the pan and place on a paper towel to absorb excess oil.
8. 8.
   Serve hot and crispy nadugi bhaja with your favorite chutney or yogurt dip.

Treat your ingredients with care...

• Nadugi (tofu) — Make sure to pat the nadugi dry before marinating it to ensure it absorbs the flavors of the spices better.

Tips & Tricks

• For an extra kick, add a pinch of garam masala to the spice mixture.
• Adjust the amount of red chili powder according to your spice preference.
• Serve the nadugi bhaja immediately after frying to maintain its crispiness.
• Experiment with different dipping sauces like mint chutney or tamarind chutney.
• If you prefer a healthier version, you can bake the nadugi instead of frying it.

Serving advice

Serve the hot and crispy nadugi bhaja as an appetizer or snack. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the golden brown nadugi bhaja on a platter and serve with a vibrant chutney or dip. Sprinkle some chaat masala on top for an extra burst of flavor.