- 2–4 Vegetables of your choice (Potato, Onion, Raw Banana, Eggplant-Brinjal, Chayote, Lady Finger, Jalapeno – seeds removed)
- Vegetable Oil – for deep frying
- 1 cup Besan (Chickpea flour)
- 1 Tablespoon Rice Flour
- a pinch of Baking Soda
- 1 teaspoon Red Chilli Powder (adjust according to spice required)
- 1/2 teaspoon Salt (adjust to taste)
- a pinch of sugar
- 1/2 cup Water (or enough to make a thick but pourable batter)
- If using Jalapeno, remove the seeds and stuffed with some kind of mashed potato filling to reduce the spice
- Mix all ingredients mentioned under “batter”. You should have a thick batter (almost like a cake batter). If it is too thick, add water and mix well. If too runny, add about a tablespoon of chickpea flour (besan)
- Wash the vegetables well. Peel skin off from veggies like potato, chayote, onions. Cut them into thin slices. For veggies like onion, potato or eggplant, cut round slices. For raw banana, cut across the width and once or twice across length. Similarly, cut thin slices from other veggies as well. The thinner the vegetable, the faster it cooks.
Making Vegetable Bajji (Bhajiyas)
- Place the veggies in batches into the batter.
- Dip each one into the batter and pour gently into hot oil. Don’t overcrowd the pan.
- Let the bajji fry on both sides for 1-3 minutes r until they have turned a light golden brown and crispy.
- Remove onto a slotted plate / paper towel to absorb excess oil.
- Serve with chutney, sambar or as is.
- Bajji stays well at room temperature for 2 days and in the fridge upto a week. It tastes good cold as well. But best served hot and fresh