Friday, February 4, 2011

Assorted Bajji

  • 1 Potato small
  • 1/2 Plantain
  • 1/2 Onion
  • 1/2 Ridge gourd
  • 10 Spinach leaves
  • 2 cup Gram flour (Besan flour)
  • 1 tbsp Rice flour
  • 1 tsp Red chili powder
  • 1 pinch Asafoetida
  • Salt to taste
  • Oil for deep frying

  1. Peel the skin of potato and make circular thin slices of it and keep aside.
  2. Peel the outer green layer of plantain and chop into thin slices, keep aside
  3. Peel the hard skin of Ridge gourd and chop into thick slices, keep aside.
  4. Chop the onion into thin and long pieces, keep aside
  5. Wash the spinach and place this beside with other vegetables.
  6. Now in a bowl add gram flour, rice flour, asafoetida, chili powder, salt and 1 tbsp oil.
  7. Mix well, now gently add water and keep mixing.
  8. Make into a thick batter without any lumps.
  9. Now heat oil in a kadai or wok for deep frying.
  10. When hot reduce the flame to medium heat.
  11. Now dip each slices of vegetables in the batter and gently drop into hot oil.
  12. Fry on both the sides till golden brown.
  13. Remove and place on a paper towel.
  14. Repeat this process with all the vegetables.
  15. Arrange these assorted bajjies on a plate with ketchup.
  16. Serve hot with chai.
  17. Yes, cannot stop with one bite.
  18. Enjoy!
  1. Vegetables can be used of your choice. Brinjal and cauliflowers can also be used.
  2. Onions can also be cut into ring shapes.
  3. A touch of creativity is needed.

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