*  Exported from  MasterCook  *

                             Vegetable Bajji

Recipe By     : Dakshin by Chandra Padmanabhan
Serving Size  : 4    Preparation Time :0:40
Categories    : Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Any on the following vegetables can be
                        used to make bajji:
   1                    raw green plantain (peeled) -- cut into thin
slices
   1                    potato -- peeled & sliced
   1                    onion -- peeled & sliced
   1                    chako (chayote) -- peeled & sliced
                        cauliflower -- cut into florets
                        oil -- for deep-frying
                        BATTER:
   1      cup           Bengal gram flour (besan, chickpea flour)
   1      teaspoon      red chilli powder
     1/2  teaspoon      ground coriander
     1/2  teaspoon      asafoetida powder
   1 1/2  tablespoons   rice flour
                        salt -- to taste
     1/2  teaspoon      cumin seeds
   1      teaspoon      ghee
                        water -- as required

To Make Batter: Sift the Bengal gram flour, red chilli powder, gound
coriander, rice flour, and salt to taste into a large mixing bowl. Add
the cumin seeds and ghee. Combine ingredients well. Add sufficient water
to make a thick batter of pouring consistency, and beat until smooth.

Peel and prepare the vegetables as necessary. Wash the vegetable slices
and pat dry.

Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into
the batter, and deep-fry until golden in color.

Drain the bajjis on a sheet of brown paper or absorbent kitchen paper.

Serve hot with chutney or tomato ketchup.

Makes 15 - 20 bajjis.

From: Dakshin - Vegetarian Cuisine From South India by Chandra
Padmanabhan.

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