Pakoda Bajji Veg Fritters
Instructions
1. Cut the vegetables into small pieces. Generally raw banana, potato, brinjal and onion are made into thin slices, cauliflower is cut into bite sized florets, bread is cut diagonally to form a triangle.
2. Mix all the dry ingredients (besan, corn flour, red chilli powder, baking soda, cumin powder, turmeric powder and salt) in a bowl.
2. Add water little by little while mixing it constantly to make a smooth batter.
3. In the mean time heat oil for deep frying.
4. Dip the vegetables/bread/shrimp/chicken one at a time in the batter so that it is completely coated with the batter and drop in hot oil.
5. Do not overcrowd the oil. There should be enough space for the bajjis to float in the oil without getting stuck to each other. Deep fry till it becomes golden brown.
6. Drain excess oil in paper towels and serve hot with some chutney, hot sauce or ketchup.
Tips
- Add 2 tblsp of rice flour/corn flour to the bajji batter and make bajjis/pakoras. This way the bajjis/pakoras will stay crispier for a longer time. This will be very useful when making for guests or for parties.
- The temperature of the oil should be medium hot. If the temperature is too hot, the outside will get browned too fast without the vegetable getting cooked. If the temperature is too low, the bajji will become very oily.
