| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian | 4 | Servings |
INGREDIENTS
| 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 | ||
| 1 | c | Bengal gram flour (besan; chickpea flour) |
| 1 | ts | Red chilli powder |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Asafoetida powder |
| 1 1/2 | tb | Rice flour |
| Salt; to taste | ||
| 1/2 | ts | Cumin seeds |
| 1 | ts | Ghee |
| Water; as required |
INSTRUCTIONS
BATTER 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. Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <[email protected]> on Jul 31, 1997
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