Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath-taking joy that goes on and on and on.
Bhajji is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.
It is accompanied with fresh mango cheeks with chaat masala. Bhajji can be served as breakfast, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.
A Note on The Batter
The batter should be slightly thick & flow like a ribbon. If the batter is too thin, the bhajji will have batter tails. Add a little more rice flour and or besan flour. If the batter is too thick, it will yield hard bhajji. Add a tiny amount of water until the right consistency is formed.
Bhajji – Indian Vegetable Fritters
1 cup gram flour
1/2 cup rice flour
1 tspn salt
1/2 tspn eno (those salts that you can buy from the supermarket – get unflavoured or lemon flavoured) or 1/4 tspn baking soda
1/2 tspn chilli powder
large pinch asafoetida
1/4 tspn turmeric powder
potato – peeled and thinly sliced
brinjal (eggplant), sliced
green plantain, peeled and sliced
onion, peeled and sliced
red pepper, cut into slices or rings
oil or ghee for deep frying
When you are slicing the vegetables, remember that they will need to cook in the batter so they cannot be too thick, yet they need to retain flavour so cannot be too thin.
Make the batter by mixing all the batter ingredients in a bowl and adding about a cup of water or more to make a smooth thick batter. Set aside for 30 minutes.
Heat some oil or ghee in a deep skillet or kadai.
Coat the vegetable slices by dipping them into the batter — fry a few pieces at a time over medium heat until golden brown on both sides.
Drain them on paper towel or grease absorbing paper and serve with any chutneys.