Bajjis, it's one of the popular and easiest snack recipes, if it's raining or snowing outside and you are craving for some hot snack, then this is the first one that comes to the mind. I have done it so many times, but because it was mostly in the evenings, I couldn't take pictures and so it never made it to the blog. You can make bajjis with many vegetables, the most common ones used are plantain/ vazhakkai, onions and potatoes but you can make them with eggplant, capsicum and ridge gourd too and they pair so well with a hot cup of tea or coffee..
Need To Have
- Onion - 1, medium, sliced
- Potato - 1, sliced
- Besan Flour/Bengal Gram Flour - 1/4 cup
- Rice Flour - 2 tablespoons
- Asafoetida - 1/4 teaspoon
- Turmeric Powder - 1/8 teaspoon
- Red Chilly Powder - 1 teaspoon
- Salt to taste
Take the besan flour, rice flour, add the salt, turmeric and chilly powders, adding some water, make a thick batter and keep. Slice the potato and onion as shown in the picture.
Heat some oil for deep frying, dip the onion and potato slices in the batter, drop it into the hot oil and cook till it turns golden, remove, drain the excess oil and serve with some coconut chuteny.
The batter should be like a thick pancake batter, you can add a pinch of baking soda to the batter, I usually don't add it.
Slice the potato as thin as possible, not like we do for chips, about 1/8th of a inch thick.
When I do bajjis with capsicum, I add some ajwain/omam to the batter, gives a nice flavor.