Bajji is one of the celebrity preparations on all occasions both normal and festive. It is adeep fried snacks and very tasty. The preparation is very simple and can be done within half an hour. You can call it a beginner’s delight.

Ingredients

Let me first tell you about the basic ingredients of preparing the bajji batter.

Besan – 1 cup

Rice powder – 1/2 cup

(If you want the bajji to be less oily we can even add 1 : 1 ratio of besan and rice powder)

Chile Powder – 1 tsp

Salt – 3/4 tsp

Baking Soda or baking powder – 1 pinch ( Optional)

Turmeric powder – 1/4 trsp

Asafoetida – 1/2 tsp

The above mentioned are the base for any variety of bajji.

Vegetables of your choice

Cooking oil – for deep frying

Procedure

-Mix all the ingredients together and add the required amount of water and make it into a smooth batter of dosa consistency. Allow it to stay for 5 minutes.

-Usually the vegetables used for bajji are Plantain, Onion, Potato, Brinjal, Bangalore Brinjal (Chow-chow), Bread, Paneer, Chillies, Cauli flower.

-Chop the onions ,bangalore brinjal ,brinjal ,potato into circular slices .

Plantain can be either chopped into circular slices or longitudinally.

Try to get fresh paneer fairly large piece. Bread and Paneer can be cut into triangular shapes.

If you don’t want the chili bajji to be very hot, just slit the chili longitudinally, remove the seeds and apply little salt on the inner part of the chili.

Cut the whole cauliflower into 1-inch-thick slices cauliflower florets.

-Heat oil in a frying pan (kadai).

-Take each vegetable piece and dip each of them one by one in the above prepared batter mixture and drop into the oil pan and deep fry until it turns brown.

Delicious bajjis are ready to taste. Serve it with coconut chutney or tomato ketchup.