Thursday, March 19, 2009

How to make Bajji?


I wanted to do this post a long time ago, but whenever I make it, bajjis get over in a second before I can take a picture. So this time, I planned and took step by step pictures....

I don't know why, but in India, whenever it rains we would crave for bajji and Mom would make it for us.... I mentioned this to my kids casually and then one day they both came running from the bus stop and showed their elbows where there was one rain drop and requested me to make bajji!

In our house potato (my son) and onion bajji (my daughter) are very popular, I like the green chili bajji and the indian eggplant bajji, but i dont have pictures of them.


I learnt this recipe from my mom, she never added soda or anything to the bajjis and they were the yummiest...


In chennai, long long ago, when we used to frequent Marina beach, there used to be an old mami who would make the best ever vazhaikai (raw banana) bajji, but now a days there are lots of stalls that sell this but not even close to what she used to make.....
Lets go to the recipe
You need
for the dough
Chick pea flour - 1 cup
Water - 1/2 to 3/4 th cup
Yogurt - 2 to 3 tablespoons
Salt - 1 to 1 and 1/2 teaspoons
Chili powder - 1 teaspoon
Hing - 2 dashes
Oil - 3 cups
desired vegetables
potatoes -- slice in even rounds, not too thick or thin
onions -- slice in even rounds, not too thick or thin
or other options are
Indian eggplant , Raw green banana -- cut lengthwise
Green chillies, Banana pepper --slit
Method
---> Take the chick pea four or besan and the water and add the water slowly to it and mix well so there are no lumps, and add the yogurt to this
---> Add the spices and salt and mix well and keep aside for atleast 5 minutes
---> The dough should be like a thick dosa dough, if you put your finger in and take it out there should be an even coating of the dough on your fingers and the dough should remain on your fingers, if the dough is runny then your bajjis will not have the covering.....
---> In a pan, add the oil, (the pan should be big enough to hold atleast 5 cups, otherwise, once you put your bajjis, it will overflow and make a mess) (the pan should also be deep)
---> Keep the fire on medium flame and let it become hot
--->After a few minutes test the temperature by adding a dollop of the dough, it should immediately bubble and rise up, if it does then it is ready
---> Now insert the veggies one by one and slowly put them in the oil, without burning your fingers
---> The bajjis will rise up and turn them if they are golden brown on one side and take them out of the oil once they are golden all over....



**** Never leave the stove unattended because oil can catch fire if you leave it for tooo long.
**** If you like you may add some food color to make them orange, but I like them the natural color.

4 comments:

Venkatesh said...

No rice flour for bajji maavu? Wouldn't that bring crispiness? I also add 1 tablespoon dosa maavu (if available). It helps the maavu levitate...

Padma. said...

Adding yoghurt is a nice touch. I also use Besan/ Rice flour ( or maida) in the ratio 3:1 or just a spoon of rice flour depending on my mood. I add a small pinch of red chilli powder along with hing and the oil which is boiling i add a drop on the chilli powder. It adds a nice flavour. I regularly make bread bajji/ pakkora with the same recipie and add a dash of cumin/coriander powder to the bajji maavu. My daughter loves it as indianised french toast. If you dont want to reuse oil keep small quantity for frying and cut bread into small squares.

Vandana said...

Thanks Venkatesh; you can add a little rice flour, but I have followed Meenakshi Ammal's recipe..
Thanks Padma;

Mutuelle sante said...

Thanks a ton it is a wonderful guide, now to make bajji? is very easy utilizing your advice. Kudos