Sunday, 20 February 2011

South Indian bajjis

One of my childhood memories is coming home from school and devouring hot bajjis. This one is an all time favourite of mine when I was a kid and Anjalie is enjoying it now. This is loaded in veggies and despite the frying is a healthy snack for children.

You will need:
Besan flour(chickpea flour)- 1 cup
Rice flour- 2 table spoon
Turmeric powder- a pinch
Water- 1/2 cup

choice of veggies:
Potato- 2 peeled and thinly sliced lengthwise
cauliflower florets
aubergine peeled and thinly sliced 
onions sliced into rings
Paneer (indian cottage cheese)
Salt to taste
oil- for deep frying

Mix besan flour, rice flour, tumeric powder and salt into a bowl.
Add water to make a smooth creamy batter, adding a little more water if necessary. It should coat the back of a spoon.
Heat the oil in a deep frying pan, dip the veggies into the batter and drop them into the oil one at a time.
When it turns golden brown, turn over and fry the other side.
Drain into a paper towel and serve warm.

Tip: making aubergine bajjis is a nice trick to get toddlers to eat aubergine. If using aubergine, slightly salt them and let them stay for a 20-30 mins and drain out the extra water before dipping in the batter.  

Here is Anjalie enjoying her bajjis:

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