Wednesday, 19 December 2012

Bajji Platter




I love this snack…. That too on a cold day.. Bajji and tea would be a lovely combination. The other day I made a platter of bajjis and here goes the recipe.

Ingredients:
Gram flour – 150 grams
Rice flour – 25 grams
Chilly powder – 20 grams
Hing – ¼ teaspoon
Turmeric powder and salt – to taste
Oil – to fry
Capsicum (bajji molaga) – 50 grams
Onion – 50 grams
Potato – 50 grams
Brinjal – 50 grams


Method:
Mix the gram flour, rice flour, chilly powder, hing, turmeric powder and salt.
Add water and make a batter of pouring consistency.


Onion bajji:
Peel the skin of the onions. Cut the onions into disc shaped.
Pour oil in a kadai. Drop the batter in the oil. If the batter comes up immediately then the oil is hot enough.
Dip the disc shaped onions into the batter. Dip it well into the batter and then drop it into the oil.
Fry on both sides. Once bubbles in the oil reduces remove the bajjis.

Potato bajji:
Peel the skin of the potatoes. Cut the potatoes into disc shaped.
Pour oil in a kadai. Drop the batter in the oil. If the batter comes up immediately then the oil is hot enough.
Dip the disc shaped potatoes into the batter. Dip it well into the batter and then drop it into the oil.
Fry on both sides. Once bubbles in the oil reduces remove the bajjis.

Brinjal bajji:
Cut the brinjals into disc shaped. Soak it in water for 5 minutes.
Pour oil in a kadai. Drop the batter in the oil. If the batter comes up immediately then the oil is hot enough.
Dip the disc shaped brinjals into the batter. Dip it well into the batter and then drop it into the oil.
Fry on both sides. Once bubbles in the oil reduces remove the bajjis.


Capsicum bajji:
The capsicum used to make bajjis is the long one which looks similar to green chillies.
The chilly powder used in the batter can be reduced a little bit since the capsicums would be spicy.
Pour oil in a kadai. Drop the batter in the oil. If the batter comes up immediately then the oil is hot enough.
Dip the capsicums into the batter. Dip it well into the batter and then drop it into the oil.
Lower the heat and fry on both sides  so that the capsicums get cooked. Once bubbles in the oil reduces remove the bajjis.


Hot bajjis are ready! Serve hot with chutney of your choice or sauce!!!


Linking this to Jaleela's my-own-event-bachelors-feast

Linking this to Roshni's show-me-your-hits who is guest hosting Sangeetha's HITS



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