Aloo BajjiSep 10th, 2009 | By Sowjanya | Category: All Recipes, Apetizers & Starters, Featured recipes, Flour recipes, Lunch Box Recipes, Snacks & Savories
No party, gathering or wedding in an andhra home is complete without finger foods. One of hubby dears and my all time favorite is watching our favorite movies munching on hot bajjis dipped in ginger chutney. As a child, I remember eating them the entire day for breakfast, lunch, dinner and still not bored. Serve it with a cup of tea as an evening snack or as a side with idly, upma or semiya upma, trust me you are surely gonna love it. Lets take a peek at how we cook this:
2 large Potatoes/Plantains or a vegetable of your choice (peel the skin)
1 cup senagapindi (besan)
1 tbsp rice flour
1 tsp chilli powder
salt to taste
¼ tsp baking soda
Oil for deep frying
- Peel the skin off the potatoes and slice them to 1/4 inch thick rounds. Leave them in a bowl of cold water while you prepare the batter for bajjis.
- In a bowl, combine besan, rice flour, chilli powder, salt, baking soda with enough water to make a slightly thick smooth batter. Set aside.
- In a deep pan, heat oil till piping hot. Reduce the flame to medium. Dip each potato or plantain slice in the wet batter till well coated and gently drop into the oil. Fry all pieces to golden brown in small batches taking care of not over-crowding the pan.
- When the bajjis start turning golden brown in color, increase the flame and let them fry for another minute. Remove and drain on a kitchen towel.
- Serve hot with allam chutney and semiya upma