Kuttyma's Kitchen: Bajji

Ingredients

Carrots - 2
Milagai (mirchi)(ooty bhajji chilly) - 4
Assorted Vegetables- Potato (peeled and and thinly sliced), Onion (sliced)- 1 cup
Bread Pieces - 2 cut into halves
Gram Flour (Besan) - 1 cup
Rice Flour - 1/4 cup
Corn Flour - 1 tsp
Red Chilli Powder - 1.5 tsp
Ajwain (omam) - 1/2 tsp
Hing - 1/2 tsp
Salt to Taste
Oil for Deep Frying

For Masala Paste

Toor Dal - 2 tsp
Green Chilli - 2
Fennel Seeds - 1/4 tsp
Ginger - 1/2 inch piece
Hing (asofoetida) - 1/4 tsp
Garlic - 2 cloves (optional)

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Preparation

To make the *Masala Paste- Soak the ingredients for 15 min and grind to a paste.

2 tsp toor dal
2 green chillis
1/4 tsp fennel seeds
1/2 inch piece of ginger
1/4 tsp hing
2 garlic cloves (optional)

Procedure

In a wide mouthed bowl mix together the gram flour (besan), rice flour, corn flour, ajwain, chilli powder, hing, salt and the *masala paste along with water. Try and make the batter to dosa batter consistency just thick enough to coat the vegetables. Note: This prepared batter should be of the consistency shown. If its too thin, the vegetables will not get coated and too much oil will be absorbed. If the batter is too thick, the ingredients will not be cooked properly.

1 cup gram flour (besan)
1/4 cup rice flour
1 tsp corn flour
1/2 tsp ajwain (omam)
1/2 tsp hing
*masala paste
water as required
salt as per taste

Heat oil in a kadhai for deep frying. Make sure the heat is on medium. Dip the milagai, carrots and assorted vegetables one by one in the batter and put it into the oil. Note 1: The flame should be kept on medium. If it is high, the bajji will become black and if it is low, the bajji will absorb more oil. Note 2: To make the bajji crisp and less oily, add 1 spoon of hot oil into the batter before dipping the veggies.

2 carrots
4 milagai (ooty bhajji chilis)
1 cup assorted vegetables (potatos (peeled and and thinly sliced), onions (sliced))
batter from previous step
oil for deep frying