Vegetable bajji
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| 1 | cup | Bengal gram flour (besan; chickpea flour) |
| 1 | teaspoon | Red chilli powder |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Asafoetida powder |
| 1½ | tablespoon | Rice flour |
| Salt; to taste | ||
| ½ | teaspoon | Cumin seeds |
| 1 | teaspoon | Ghee |
| Water; as required | ||
Directions
BATTER
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.
From: Dakshin - Vegetarian Cuisine From South India by Chandra Padmanabhan.
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997