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Vegetable Bajji

eggplant, sliced
potato, peeled and sliced (*3)
green banana, peeled and sliced (*3)
onion, peeled and sliced (*1)
green or red pepper, cut lengthwise
cauliflower, cut into florets
jalapeno, halved
green beans, cut a inch length
zucchini, sliced
squash, sliced
chayote, peeled and sliced
oil for deep-frying

For Batter:
1/2 cup gram flour
1/8 cup rice flour (*2)
1 tsp. turmeric
1 tsp. ground red chili pepper
pinch of baking soda
salt to taste
water

(*1): Red onion makes for a sweeter taste.
(*2): Rice flour makes the Bajji less oily.
(*3): Putting green banana and potato in water with buttermilk make them stay       white.

 

Put all the ingredients for the batter in a bowl, mix them well and make the batter a little bit thinner than pancake mix.

Heat oil in a heavy sourcepan or deep frying pan.

When oil is hot, dip the sliced vegetables into the batter and fry them until golden in color.

Eat them with the chutney. like mint, cilantro or coconut.