| 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 <schary@earthlink.net> on Jul 31, 1997
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