Bajji is a popular snack throughout India. Never miss the bajji that is sold at Marina beach, Chennai. This is my mom’s recipe. You can make bajji’s with capsicum, plantain, onion, cauliflower, potatoes , banana pepper,bread, etc. Can use any vegetable of your choice. Hard boiled eggs can also be used. Above is the image of capsicum bajji.
Banana pepper/ Bajji Milagai can be cut into four strips and fried( do not remove the seeds) or you can fry the whole pepper without cutting it.
If the baji batter is too thick, it will mask the flavor of the vegetables. If it is too thin, the batter wont stick to the vegetables. You have to get the right consistency.
- Gram flour – 1 cup + 1/2 cup
- Rice flour – 3 tbsps
- Salt – to taste
- Baking soda – 3 pinches (optional)
- Orange food colour – 3 pinches (optional)
- Cumin seeds – 1/2 tsp
- Red chilli – 2, adjust according to taste
- Garlic – 2 cloves
- Hing / Asafoetida – 4 pinches
- Water – 1/2 cup + 2 tbsps , approximate
- Oil – for deep-frying
- Mix gram flour, rice flour, salt, hing, baking soda, food color and cumin seeds together.
- Grind red chillies and garlic together into a fine paste using little water.
- Add the chilli paste to the gram flour mixture and mix well.
- Add water as required and mix it into a lump free paste.
- The batter should be similar to a pancake batter ( thick and flowing, not too watery).
- Heat oil for deep-frying.
- Dip the vegetables in the batter and deep fry the bajji’s.
- The bajji’s should turn golden slowly because the vegetables have to cook. Cook on medium-low heat.
- Serve hot with ketchup or chutney.