Bajji is an Indian snack pretty much famous in the states of Andhrapradesh, Telangana, Karnataka,Tamilnadu and Maharashtra. Bajji is one of the popular street foods of South India. For any occasion like weddings, festivals its a ritual to serve particularly Bajji or Indian fritters. In olden days where restaurants, hotels or street food was not that popular it’s our tradition to serve Bajji(Prepared with Potato or raw banana) and kesari for the guests. Because we don’t require any preparation. We can easily prepare bajjis in a trice. The key ingredient to prepare bajjis is besan flour. There are so many varieties of bajjis which are made with different veggies. Here in this recipe I have cooked bajjis with onion, potato, betel leaves and basil leaves. Here I present inviting assorted bajjis to serve on any day especially during winters or monsoons. Njoy Cooking, Serving n Savoring!
Besan flour: 1 cup
Vegetables: 1 potato, 1 onion, few betel leaves n basil leaves(or veggies of your choice)
Red chilli powder: 1 tsp
Rice flour: 2 tbsp
Salt: As required
Turmeric: a pinch
Asafoetida: A pinch
Baking soda: A pinch
Oil: for deep frying
Method of preparation:
1. Mix thoroughly all the ingredients except oil.
2. Add required amount of water to get thick batter. The consistency of the batter plays vital role for the bajjis.
3. Heat heavy bottomed Kadai and pour generous amount of oil for deep frying.
4. Meanwhile slit the potato into thin slices and immerse in water.
5. Likewise chop the onion also into thin slices.
6. Rinse betel leaves and basil leaves too and keep aside.
7. Now check the temperature of the oil for deep frying. For this put one drop of batter into the oil. If drop comes immediately to the surface of the oil then it’s ready to go.
8. Take one slice of potato drain the water completely and dip it in the batter,coat well on all sides of the potato and immediately drop it in the oil. Care should be taken while dropping into the oil.
9. Fry the potato bajjis on low to medium flame and transfer onto the plate which contains kitchen tissue paper to absorb excess oil present in the Bajji.
10. Similarly fry the onion bajjis and transfer them into a plate.
11. Now cut the betel leaf into half and dip them in the batter. Coat the batter well boat sides and carefully drop into the oil.
12. Fry them on low to medium flame till the bajjis turn into golden brown colour. Transfer them onto a plate.
13. Now fry the basil leaves similarly and transfer them onto plate.
14. Now the assorted bajjis are ready and can be served piping hot with ketchup or coconut chutney.
1. Here in this recipe I have used potato,onion,betel leaves and basil leaves. Likewise you can use bread or carom leaves(Vaamu aaku) or plantain.I have prepared bread bajji separately and adding the pictures here.Cut the bread slices into small triangles. Dip them in the batter one by one and drop in the hot oil carefully. Fry them on low flame and transfer them onto a plate and serve hot with coconut chutney.
2. While dipping veggies in the batter like potato or plantain completely drain the water and coat the batter. Otherwise the consistency of the batter changes and bajjis drink more oil.