Bajji is everyone’s favourite deep fried snack in our family.. Whenever my Amma makes Bajji she will do assorted bajjis like vazhakkai bajji , onion bajji and potato bajji. We eat so much of bajjis that we wont have space in our stomach for the dinner 😉 . It was cloudy and chill yesterday and this made me crave for Bajjis. I never used readymade bajji mix as I feel what we make in home is itself so tasty and crispy.
- Besan Flour – 1 cup
- Rice Flour – 2 tablespoons
- Red chilly powder – 1 teaspoon
- Plantain – 1
- Salt – to taste
- Asafoetida – a pinch
- Oil – to deep fry
1. Sift together the besan, rice flour, red chilly powder and salt in a mixing bowl.Add the asafoetida to the sifted mixture.
2. Now add water little by little , mixing continuously so that no lumps are formed. Also make sure the bajji mix does not become watery or too thick. It should be thick enough to coat the plantain slices.
3.Heat oil in a kadai. Meanwhile slice the plantain either using slicer or knife. The plantain slices should be as thin as possible so that it will be cooked fine when the bajji is fried.
4. To check whether the oil is heat enough to deep fry the bajji, drop a little bajji mix in the oil and the mix should not settle in the bottom and it should raise to the surface immediately. Now dip the plantain slices in the bajji mix such that the batter coats the plantain slice evenly and drop them carefully in the hot oil.
5. Fry the bajji in the medium flame and when one side is done ,carefully flip the bajjis.
6. When both sides turn golden brown, remove the bajjis from oil and drain the excess oil using kitchen towel.
Serve the hot bajjis with coconut chutney and Sambar. This is a great accompaniment for tea on a cool rainy day.