Bajji is a simple dish prepared by dipping the sliced vegetable in the batter and deep frying it. Though this is the standard procedure, each kitchen has a different recipe for the batter, I mean the proportion of the flour to prepare the batter differs. Here is the recipe for Bajji from my my mom's kitchen. I use Potatoes, Onions, Bell Peppers (Capsicum), and Plantain (Raw Banana or Vaazhakka) to make Bajjis. Plantain Bajji is my contribution for the JFI Banana for the month of October. Thanks Mandira of Ahaar for hosting this wonderful event that was started by Indira.
Ingredients:
1 1/2 cups Rice Flour
3/4 cup Gram Flour
2:1 measurement of Rice Flour and Gram Flour respectively
1/2 spoon Maida
a pinch of Soda
Red Chilli Powder - 1/2 tea spoon
Asafoetida Powder
Salt as required
Vegetable: 1 Plantain or 1 Potato or 1 Onion or 1 Bell Pepper
Oil for deep frying
Method:
Prepare batter thus, Mix the Rice Flour, Gram Flour, Maida, Soda, Red Chilli Powder, Asafoetida powder and salt. Mix well using a whisk. Then, pour water and mix well until there are no lumps. Make sure the batter is not thin.
Plantain Bajji:
Heat oil in a Kadai for deep frying. Peel off the skin and slice the plantain. Immediately, dip one sliced plantain into the prepared batter and slowly immerse it into the hot oil and deep fry both the sides until golden brown. Carefully, drain the oil and place in the paper towel, so that the excess oil is absorbed. one, two or maximum three sliced plantains can be fried at a time. See to it that each bajji is fried well. Serve hot with any spicy chutney.
For Potato Bajji: Peel the Skin and Slice. Follow the same procedure as Plantain Bajji.
For Onion Bajji: Chop the two ends and take away the outer skin and slice carefully, so that the rings stay in place. Do not disturb the rings. Then follow the procedure as Plantain Bajji.
For Bell Pepper Bajji: Chop both ends and take away the middle seed part. Cut into rectangle shapes and follow the same procedure as Plantain Bajji.
Above is the picture of Bajjis prepared with Plantain, Potatoes and Bell Pepper from my mom's kitchen.
