Monday, September 10, 2012

How to make soft bajji - Recipe for south-indian bajji

Bajji is a very good appetizer and can be made in quick time. This is a very traditional south-indian appetizer and usually will be served to guests and relatives visiting our home. You also will see bajjis for occasions like marriages, etc.

Bajjis can be made pretty much any vegetables - Plantain, potato, carrot, onion, cauli flower, chilli, beans, brinjal and even eggs, breads.


Besan flour (kadali mavu)- 2 cups
Rice flour - 1 cup
Garlic - 6 cloves
Red chillies - 6 nos
Fennel seeds - 1 tsp
Salt to taste
Oil to fry -
Vegetables like onion, potato, plantain and mirchi

Method of preparation:

1. First we need to prepare the batter. Take a bowl, add besan flour, rice flour, fennel seeds, salt and mix it well.
2. In a mixi bowl, add red chillies & garlic. Grind it like a paste, add it to the flour mixture.
3. Now add one cup of water and mix the batter nicely. Don't add too much water. Batter used to be thick like a curd otherwise it will observe more oil when you fry. That's it batter is ready now.
4. Heat the oil in medium flame. Slice the potatoes, plantain in lengthwise and dip it in the batter and put it in the oil. Fry the bajji both sides nicely. That's it the bajji is ready.

Coconut chutney is a very good combination for any bajji.

1 comment:

  1. Hi Sugi,

    I love Soft Bajji, a fantastic snack, fresh out of the oil in winter and served with tougue licking chutney. For a nice compliment on the bajji try make a hot and sour tomato chutney - it's a hit at most of the Indian Weddings we cater at.


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