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