Any on the following
- vegetables can be
- used to make bajji:
1 Raw green plantain; peeled,
- cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled &
- sliced
Cauliflower; cut into florets
Oil; for deep-frying
Batter:
1 c Bengal gram flour (besan,
- chickpea flour)
1 ts Red chilli powder
1/2 ts Ground coriander
1/2 ts Asafoetida powder
1 1/2 tb Rice flour
Salt to taste
1/2 ts Cumin seeds
1 ts Ghee
Water as required
To Make Batter:
Sift the Bengal gram flour, red chilli powder, ground coriander,
rice flour, and salt to taste into a large mixing bowl. Add the
cumin seeds and ghee. Combine ingredients well. Add sufficient
water to make a thick batter of pouring consistency, and beat until
smooth.
Peel and prepare the vegetables as necessary. Wash the vegetable
slices and pat dry.
Heat oil in a heavy frying pan or skillet. Dip the vegetable slices
into the batter, and deep-fry until golden in color. Drain the
bajjis on a sheet of brown paper or absorbent kitchen paper.
Serve hot with chutney or tomato ketchup.
Makes 15 - 20 bajjis.
From: Dakshin - Vegetarian Cuisine From South India
by Chandra Padmanabhan.
