*  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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