Bajji

Bajjis are deep fried vegetables dipped in a spicy bengal-gram dhal batter. They are extremely easy to prepare and are delicious, crispy treats to have with a cup of tea. And if it happens to rain or snow outside, bajjis taste even better. 

The eggplants from the garden

 

Ingredients

1. Thinly sliced vegetables such as potatoes, onions, cauliflower florets, eggplant/brinjal, huge green chilies, plantain etc. I used thinly sliced eggplant (about ¾ of 1 eggplant)
2. 1cup of bengal gram dhal flour (besan)
3. 1/4-1/2 cup of rice flour (to make the bajjis crispy)
4. 1 teaspoon of salt
5. 1 teaspoon of chilli powder
6. 1 teaspoon crushed cumin seeds
7. ¼ teaspoon Hing
8. 1 teaspoon turmeric powder
9. ¾-1 cup of water
10. 3-4 cups of vegetable oil

Preparation

1. A mandolin works really well to thinly slice the vegetables. Since I used eggplant and it has quite a bit of water, I pressed the eggplant slices on paper towels to drain and squeeze as much water as possible without destroying the integrity of the slice.
2. In a bowl, combine the besan, rice flour (both flours) along with the other spices - chilli powder, salt, crushed cumin seeds, hing, and turmeric powder. Slowly add water and mix to form the batter. And about ¾ - 1 cup of water (in ¼ increments) until the batter comes together without any lumps. The right consistency of batter should fall in ribbons. If the batter is too thick the bajjis will be tough and chewy, and if the batter is too runny, the batter will not coat the vegetable properly, therefore the bajjis will not fry properly and will soak quite a bit of oil.
3. Heat oil in a deep bottomed frying pan/pot. Check if the oil is hot by dropping a bit of batter. If the batter starts sizzling and frying, the oil is hot. Keep the stove at medium heat once the oil gets hot.
4. Dip the vegetable slices in the batter making sure the vegetable is evenly coated, and drop into the hot oil. You can fry around 3-4 depending on the size of the frying pot.
5. Turn the bajjis as they are frying to ensure both sides evenly fry to a golden brown. When golden brown, remove the bajjis and drain on paper towel.

Serve bajjis with ketchup or pickle.