Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        any on the following vegetables can be
                        used to make bajji:
   1                    raw green plantain (peeled), cut into
                        -- thin slices
   1                    potato -- peeled and sliced
   1                    onion -- peeled and sliced
   1                    chako -- (chayote squash),
                        peeled
                        -- and sliced
                        cauliflower -- cut into florets
                        oil -- for deep-frying
                        ***BATTER***
   1      cup           Bengal gram flour
   1      teaspoon      red chile powder
     1/2  teaspoon      ground coriander
     1/2  teaspoon      asafetida powder
   1 1/2  tablespoons   rice flour
                        salt -- to taste
     1/2  teaspoon      cumin seeds
   1      teaspoon      ghee
                        water -- as required

Preparation:

To Make Batter: Sift the Bengal gram flour, red chile powder, ground coriander, rice flour, and salt to taste into a large mixing bowl. Add the cumin seeds and ghee. Combine ingredients well. Add sufficient water to make a thick batter of pouring consistency, and beat until smooth. Peel and prepare the vegetables as necessary. Wash the vegetable slices and pat dry. Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into the batter, and deep-fry until golden in color. Drain the bajjis on a sheet of brown paper or absorbent kitchen paper. Serve hot with chutney or tomato ketchup. Makes 15 - 20 bajjis.