Bajji is a common term and can be prepared with many vegetables. My son's most favorite is 'Onion Bajji'. Bajjis are deep red in color, when it is served in hotels. But I love its original orange color and I preferred not to add any food color. But if you wish to have, hotel like deep red bajjis, you may add 'orange' or 'kesari' color to the bajji dough.
Ingredients:Bengal gram flour / Besan flour/ Kadalai mavu - 1 Cup
Corn Flour - 2 tbsp
Sambar Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt to taste
Cooking Oil for Frying
How to make:
Add bengal gram flour, corn flour, sambar powder, baking soda, and salt to a bowl.
Add water to form medium consistency paste. The consistency determines the thickness of the bajjis coating. So, If you prefer thickers bajjis, make the flour consistency thicker and vise versa.
Opt for big round onions and slice into medium thickness. Very thin slices are very tough to work with. Dip these slices in the dough, and drop it immediately in the hot oil. Deep fry it till it becomes golden brown in color and crispy. Drain it and place it in the paper towel which removes excess cooking oil.
Traditionally, coconut chutney will be served as a side for Bajjis, but I love to have it with tomato ketchup.
You may also check with other recipes like Gobi-65, Lentil Fritters, Banana Bonda, Coriander Seekh Kabab...