Nothing can substitute with a hot bajji and a spicy chutney on a rainy day that too in a balcony with little drizzle...Various types of bajji can be prepared like capsicum bajji,raw banana , potato,onions,egg,bread,papad,babycorn etc..My ever favourite is milagai(capsicum) bajji...The preparation of batter is the same for all bajjis...If you prepare the batter same way i have mentioned you will get the bajjis alike of the ones sold in teastalls and roadwallas...
INGREDIENTS
capsicum-10
Gramflour-1 cup
riceflour-1/4cup
baking soda-1/4 teaspoon
asafoetida-a pinch
salt-as required
chilli powder- 1/2 teaspoon
orange colour kesari powder-a pinch
oil-to fry
PREPARATION
Pour oil in a pan and heat it.Mix all the ingredients together except capsicum in to a slight thick batter of little dropping consistency.Now once the oil is heated keep it in low-medium flame.dip capsicums in the batter and fry it in oil on either sides strain and have it hot....
For raw banana ,potatoes after you cut in to slices dip in water until you add to batter and fry...otherwise it will turn black as it gets oxidised...
for egg bajjis boil the eggs and cut it then add to batter and fry it.
TIPS
Consistency of batter is very important for good bajji...Should not be too thick or too thin....If too thick outer layer of bajji will be thick and wont taste good.if too thin it absorbs too much of oil.A medium dropping consistency will do...
First try with one bajji adjust the batter after checking it.if thin add some gram flour and rice flour to mix.if thick add water...
Deep fry in medium
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