Vegetable Bajji

* Exported from MasterCook *

Vegetable Bajji

Recipe By : Dakshin by Chandra Padmanabhan
Serving Size : 4 Preparation Time :0:40
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
BATTER:
1 cup Bengal gram flour (besan, chickpea flour)
1 teaspoon red chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon asafoetida powder
1 1/2 tablespoons rice flour
salt -- to taste
1/2 teaspoon cumin seeds
1 teaspoon 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.

From: Dakshin - Vegetarian Cuisine From South India by Chandra
Padmanabhan.

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