Who can say no to hot bajji's? either its vazhakai or urulaikilangu bajji - I just cant stop with one. When it was raining cats & dogs hubby suggested to make aloo bajjis with a add on saying that you can make a post too...yeah he knows me well :)
I jumped out of the bed, whipped up the batter and made these bajjis and hubby was happy eating the hot bajjis with his favourite coconut chutney. But I had to stop my temptation till I clicked the pics then happily started munching them :)
Aloo Bajji Recipe - IngredientsServes: 2Cooking & PreparationTime: 10 -15 mins
Besan flour - 3/4 cup
Rice flour - 1/4 cup
Potato -2 medium sized
Ginger garlic paste - 1/2 tsp
Fennel seeds powdered - 1/4 tsp (optional)
Red chilli powder - 1 tsp
Baking soda - 1/4 tsp
Orange food color - a pinch(optional)
Oil - to deep fry
Salt - to taste
1.Rinse and wash potatoes, pat them dry. Peel off the skin, then slice them using a slicer - Dont make the slices very thick else it will not get cooked inside - Set aside. In a mixing bowl add all the ingredients except potato and oil.
2.Add water and make it to thick paste first without any lumps. Then add water little by little to form a thick batter(like the dosa batter but not too runny). Heat oil - Dip each potato slice in the batter, turn to coat well on both the sides.
3.Carefully transfer it to the preheated oil. Turn over to cook well on both sides till golden brown. Drain in tissue paper.
Serve the bajjis hot with coconut chutney - yum combo!
- Make sure the batter is not too runny else the batter will not coat well on the veggie.
- Adding baking soda gives fluffiness and soft texture to the bajjis but you can very well skip it too.