Thin slices of vegetables or slit whole green chilies dipped in spicy batter and deep fried. A favorite during tea time and this is also served along with Rice and Rasam.
Time Required: 20 Minutes
Ingredients:
1 Potato
1 Onion
4 Shimla Mirchi (Light green colored Chilies)
Oil for deep frying
For the Batter:
1 Cup Gram Flour (Bengal Gram Flour)
1/4 Cup Rice Flour
A pinch of Cooking Soda
1/2 tsp Chili Powder
1/2 tsp Jeera (Cumin) Powder
2 tbsp Hot Oil
Salt to taste
Method:
In a vessel mix Gram Flour, Rice Flour, Jeera Powder and Salt. Mix well. Add 2 tbsp hot oil. Add water and mix well. The consistency of the batter should be thick.
Cut Potato into thin roundels. Cut Onion into rings and slit the green chilies and remove the seeds.
Heat Oil in a kadai/frying pan. Dip the vegetable slices in the batter and deep fry on medium flame.
Fry until they turn golden brown.
Serve hot Bhajji with Coconut Chutney or Tomato Ketchup.
This Bhajji / Pakora is usually prepared during festivals and auspicious occasions. Goes very well with Rice and Saaru/Rasam.
Note: Vegetables and leafy vegetables like Ridge Gourd, Brinjal, Breadfruit, Cuban Oregano / Doddapatre, Palak / Spinach, Cucumber, Raw Banana, and Capsicum can be used.
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