Vegetable Bhaji - 1

Course : Curry
Serves: 4
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---any on the following vegetables can be used to make bajji:
1 medium raw green plantain (peeled), cut into thin slices
1 medium potato -- peeled and sliced
1 medium Onion -- peeled and sliced
1 medium chako -- (chayote squash), peeled and sliced
1 medium cauliflower cut into florets
2 Cup oil -- for deep-frying
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
1 teaspoon salt -- to taste
1/2 teaspoon cumin seeds
1 teaspoon ghee
2 Cup water -- as required

Preparation / Directions:

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.

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