BAJJI VARIETIES

Just to share with you......

Bajji is the simplest snack we can make to have in the evenings.During winter season we really want something hot in the evening. I had so many varieties of bajji's but for all the batter is same.Bread bajji is the onw which I used to have during my MCA. That was the first time (in hostel) where I had bread bajji. One lady used to bring in the afternoon and evening we have to rush for it. whenever I make bread bajji's I remmeber those plesant memories.Also that Chilli bajji I had for the first time in Kodaikannal when I was in 5th standard.(In my school they took us to kodai kills that time) .

Make Potato bajji, Onion bajji, Brinjal bajji, Cauliflower bajji, Applam bajji, Plaintain bajji/Vallakkai bajji, Bread bajji, Chilli bajji using same batter.

Ingredients for Batter

1. Besan Flour /Kadalamavu - 1 cup

2. salt as need

3. Little appa soda if you have (sodium bicorbonate) and color powder.If you don't have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.

Preparation of batter

1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency

BREAD BAJJI

1. Take bread slice.cut diagonally and make four triangles.

2.Dip each in batter and fry in oil.

Potatoes and Brinal bajji

Slice the potatoes or brinjals diagonally very thin (like potato chips).Dip it and fry in oil

Onion Bajji

Take big onion/Periyavenkayam slice into rounds and dip in batter then fry that in oil

Plaintain/Valakkai Bajji

Make thin slices with the grater dip that in batter and fry in oil

Appalam Bajji

Take one appalam cut it into half dip that in batter and fry that in oil

Chilli bajji

Take long green chilli on the tail end side cut to split into two portion but at the head end it should be attached and the stem should be there.Dip this in batter and fry in oil.

Cauliflower bajji

Boil water and put the cauliflower florets ,little salt and cook it. Then put that in paper napkin and take out all the water then dip each florets in bajji batter and fry well.