What do you need:
- Plantain - 1 (Skin peeled and cut into 4mm slices)
- Channa besan (Bengalgram flour) - 2 cups
- Rice flour 3 tsp
- Sujji Rawa 2 tsp
- Chilly powder to taste
- Salt to taste
- Hing (Asafetida) 1/8 tsp
- Baking soda 1/8 tsp (Optional)
How to make Balekhai Bajji:
* Mix all the dry ingredients and add water slowly to form a thick paste.
* Heat oil at medium-high and verify it has heated up by putting a small drop of the mixture that you just made
* Dip the vegetable in the paste and deep fry turning once to fry the other side. Once done, place the bajjias on a paper towel to remove excess oil.
*Bajji is ready! Serve hot with chutney or ketchup.
Hi,
ReplyDeleteThank you for the recipe. Suji rawa in the batter is new to me, will try it out.
Hello Archana,
ReplyDeleteThanks for droping by again. I found out that by using only rice flour makes the Bajjias hard after a while, so by adding sujji rawa instead the bajjias will stay crispy longer....
-Swetha
hai swetha looks yummy! iam going to try now!
ReplyDeletekeep up the good work!