Side Pannel
Vegetable Bajji
Ingredients List
- 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
Directions
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, gound
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.
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, gound
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.
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