Bajji
From Wikipedia, the free encyclopedia
Bajji (also see Bonda) is a snack item that is popular all over India. Japan's tempura and the USA's onion fries or fritters, which use a batter of flour and eggs, are close cousins of the bajji. It is basically cut vegetable dipped in gram flour batter and deep fried in oil. While potato slices, egg plant, onions and chili peppers are the most common there are really no rules. Zucchinis, mushrooms, green or red bell pepper, among others, work quite well. It is typically served as an appetizer or a tea time snack and finds its perfect match in beer or wine.
Bajji is also a colloquial term in Madras Bhashai to refer to a sticky situation Eg: My life is bajji (I am doomed)
Contents |
[edit] Ingredients:
[edit] Fruits & Vegetables
Any one or combination of:
- Potato - thin round slices
- Onions - thin round slices
- Green, Red, Jalepeno, Hungarian peppers - cut to bite size pieces
- Zuccini - round slices about 5 mm thick
- Anything else
[edit] Batter
- Gram Flour - 4 portions
- Rice Flour - 1 portion
- Baking Soda - 1/2 tsp
- Salt - To taste
[edit] Oil
- Oil for frying
[edit] Preparation
Batter: The gram flour, rice flour, and baking soda are mixed together, and salt is added to taste. A smooth batter is made using water or beer. The batter consistency must be thick enough to coat the vegetables evenly, something like pancake batter.
Once the batter is ready and the oil is hot, the vegetables are dipped in the batter and deep fried until golden brown.
