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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