TH loves bajjis of any kind. But then that guy likes pretty much anything that's deep fried, but bajjis do hold a particular soft spot in his heart. While I do make this simple aloo tikki very often, bajjis make an appearance only now and then.
I have no qualms deep frying now and then, especially if it's a rainy day and your mood and taste buds are screaming cardamom tea with bajjis.
I always eye ball my bajji batter mix so the proportions below are approximate. I always stock besan in my freezer because although it's a now-and-then type ingredient, it's the most handy to have around for any kind of bajjis or bondas or even for thickening gravies. You may also like this Mysore bonda recipe or aloo bondas for a nice evening snack too.
Aloo (Potato) Bajji Recipe
A quick and easy snack of potatoes dipped in a gram flour batter. Perfect with a cup of chai on a rainy day.
Ingredients
- 1 large Potato
- 3/4 cup Besan / Kadala Maavu / Gram Flour
- 1/2 tsp Red chilli powder
- 1/4 tsp Hing / Asafoetida
- A pinch Turmeric powder
- A pinch Baking soda / Soda powder
- Salt to taste
- Oil for frying
Instructions
1. Cut the potato in half and then cut further into thin discs. I make the pieces as thin as possible to ensure even cooking but don't make they too thin otherwise they will lose their shape and crumble.
2. Make a thick-ish batter with water and all ingredients above except the potato. To test if the batter is right, dip a piece of potato in and see if it coats it well without dripping off.
3. Heat oil in a pan and when it just about starts to smoke, add the potato pieces dipped in batter. To test if the oil is hot enough, drop a small amount of batter into it and see if it immediately sizzles to the top.
4. Fry the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.
Serve hot with hot tea and a rainy day.
2. Make a thick-ish batter with water and all ingredients above except the potato. To test if the batter is right, dip a piece of potato in and see if it coats it well without dripping off.3. Heat oil in a pan and when it just about starts to smoke, add the potato pieces dipped in batter. To test if the oil is hot enough, drop a small amount of batter into it and see if it immediately sizzles to the top. 4. Fry the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.Serve hot with hot tea and a rainy day. Details
Prep time: Cook time: Total time: Yield: 12-15 pieces
So, what's your favourite quick and easy snack on a rainy day?
No comments:
Post a Comment