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