Mar 26, 2014

Potato Bajjis

It's been raining and raining AND raining. What's a girl to do then? Except make some deep fried snacks? Brightened the day right up!



Ingredients -

Potatoes - 2 medium sized (slice them to about quarter inch thickness) (I used russet)

For the batter  -

Besan/ Chickpea flour - 1/2 cup
Rice flour - 1/4 cup
Cayenne powder  - 1/2 tsp
Baking soda - 2 pinches
Asafoetida - a pinch
Salt - a pinch
Oil - 1 tablespoon and more for deep frying
Water to make a smooth batter.


Method -

1. Sift together the dry ingredients. Add the oil and then add water till the mix forms a thick batter.

2. Heat the oil in a deep heavy saucepan. To find if hot enough, add a drop or two of the batter into the oil. If it floats the surface and starts getting golden, the oil is ready.

3. Dip a sliced potato in the batter such that the mix coats the slice evenly and drop it in the oil super carefully.

4. Turn it over with a slotted spoon and cook both sides till the bajjis are a nice golden brown about 3-4 minutes.

5. Serve hot with ketchup or chutney. I served it with marinara sauce and it was great!

You can replace the potatoes with sliced onions, plantain, even bread. The recipe is vegan and can be easily made gluten free. Hope you enjoy the it!






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