Garma garam Alu Bajji..........:-)
All You Need:
- 2 Potatoes (thinly sliced....slice as thin as you can....The thinner the tastier)
- 1 cup Besan (Chickpeas flour)
- 1/3 cup Rice Flour
- Few Curry leaves
- 3 tsp Dhaniya powder
- 3 tsp Garam Masala powder
- 2 tbsp Red chilli powder
- 2 tsp Jeera powder
- 2 tsp Ajwain powder (optional)
- 2 tsp Baking soda
- 4 tbsp hot oil (Oil should be heated until fumes appear)
- Salt as required
The Recipe:
- Mix all the dry ingredients
- Now add the hot oil and mix the entire flour
- Add a little water and prepare the batter.The batter should be a little loose...but not very flowy
- Now dip the potato slices in the batter and deep fry them batch by batch
- Tastes best when hot. If you want to make it in advance and keep it until the guests arrive,DO NOT close the lid. Place the open bowl in your Oven.They still remain crisp...but ofcourse they are very crispy when they are hot :-)
- You may serve them with Ketchup and raw onions
- In case of plantain bajjis, cut the plantains in green vertical slices. In case of vankay bajji, cut small vankay into round slices
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