Bajji (Tamil) - Vegetable slices coated with spicy gram flour paste and deep fried. (Whereas in hindi , baji means a spicy curry served roti).
We can get this snack in almost all the tea shops of Tamilnadu, India. The valaikkai bajji prepared with unripe banana is more common and claimed as the standard version when served with thick coconut chutney (ketti chutney). But I have seen mom utilizing various vegetables like Potato, onion, cauliflower, unripe plantain (valaikkai), brinjal, unripe tomato, capsicum. Also bajji can be made using boiled egg, fish, bread, appalam (pappad). As it is a simple snack, that can be prepared within 10 minutes, bajji comes handy for me whenever we get surprise visitors, especially during winter evenings.
Memories :I will always remember the 'bajji treat' made by my friend Archana's mom....It was a pleasant surprise for us to see almost all the varieties of bajjis in one place, that too made in front of us , while we were enjoying her tea and waiting to roam(!) around that pool. Thank you Nalini aunty! whenever I make bajji, your treat goes as the main topic in our home :).
Besan flour (kadalai mavu) - 3/4 cup
dosa batter - 1/4 cup
(or) rice flour - 2 tbsp
salt - to taste
red chilly powder - 1 tbsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/10 tsp
garlic - 2 pieces (finely ground)
red food color - a pinch (optional)
oil - to deep fry (200 ml)
Mix all the above with 1/4 cup water to a thick batter. Add more water if needed, but keep the batter like idly batter ,otherwise the bajjis will absorb more oil.
Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame.
Dip the potato slices in the batter and put it on the hot oil. Flip and fry both sides. Drain oil and take out.
Potato bajji is ready!
Coconut chutney or tomato ketchup are good side dishes for these fries.
We can get this snack in almost all the tea shops of Tamilnadu, India. The valaikkai bajji prepared with unripe banana is more common and claimed as the standard version when served with thick coconut chutney (ketti chutney). But I have seen mom utilizing various vegetables like Potato, onion, cauliflower, unripe plantain (valaikkai), brinjal, unripe tomato, capsicum. Also bajji can be made using boiled egg, fish, bread, appalam (pappad). As it is a simple snack, that can be prepared within 10 minutes, bajji comes handy for me whenever we get surprise visitors, especially during winter evenings.
Memories :I will always remember the 'bajji treat' made by my friend Archana's mom....It was a pleasant surprise for us to see almost all the varieties of bajjis in one place, that too made in front of us , while we were enjoying her tea and waiting to roam(!) around that pool. Thank you Nalini aunty! whenever I make bajji, your treat goes as the main topic in our home :).
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| Urulai kilangu bajji served with tomato ketchup. |
Ingredients (for 10 pieces) :
Potato (big and round) - 1 Besan flour (kadalai mavu) - 3/4 cup
dosa batter - 1/4 cup
(or) rice flour - 2 tbsp
salt - to taste
red chilly powder - 1 tbsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/10 tsp
garlic - 2 pieces (finely ground)
red food color - a pinch (optional)
oil - to deep fry (200 ml)
Method:
Wash the potato, scrub and remove the skin. Slice it into thin (2mm approx) round pieces, using a knife and cutting board. Don't use a chips maker, if it has nonadjustable blades. We may need the slices to be more thick than the potato chips.Mix all the above with 1/4 cup water to a thick batter. Add more water if needed, but keep the batter like idly batter ,otherwise the bajjis will absorb more oil.
Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame.
Dip the potato slices in the batter and put it on the hot oil. Flip and fry both sides. Drain oil and take out.
Potato bajji is ready!
Serving suggestions:
Serve hot as snack along with hot coffee or tea during rainy / winter season.Coconut chutney or tomato ketchup are good side dishes for these fries.
