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Bajji

Vegetable Fritters

eggplant, sliced

potato, peeled and sliced (*3)

green banana, peeled and sliced (*3)

onion, peeled and sliced (*1)

green or red pepper, cut lengthwise

cauliflower, cut into florets

jalapeno, halved

green beans, cut a inch length

zucchini, sliced

squash, sliced 

chayote, peeled and sliced 

oil for deep-frying

For batter:

1/2 cup gram flour

1/8 cup rice flour (*2)

1 tsp. turmeric

1 tsp. ground red chili pepper

pinch of baking soda

salt to taste 

water

(*1): Red onion makes for a sweeter taste. 

(*2): Rice flour makes the Bajji less oily.

(*3): Putting green banana and potato in water with buttermilk make them stay white.

 

Put all the ingredients for the batter in a bowl, mix them well and make the batter a little bit thinner than pancake mix.

Heat oil in a heavy saucepan or deep frying pan.

When oil is hot, dip the sliced vegetables into the batter and fry them until golden in color.

Eat them with the chutney like tomato, cilantro or coconut.