Bajji is a popular spicy fried, crispy Indian Snack. There are many varieties. It is prepared with dipping veggies in Chana flour/Gram flour batter.
We love eating these hot Bajji’s/ pakoda’s when it rains with a hot cup of tea/coffee.
– Clean and slightly peel the skin of the Ridge Gourd. ( I don’t peel them usually)
– Wash them and cut them into Roundels and drop them into water.
– Strain them.
– Heat oil in a deep fry pan on medium heat.
– In the mean while, in a mixing bowl, In the mean while, in a mixing bowl, add the rest of the ingredients and mix well.
– Add 1 Tsp hot oil to the mixture. Carefully mix using a spoon.
– Add water and prepare a semi thick batter.
– Put a drop of batter into oil to check whether oil is hot enough to fry bajji’s. If it comes up immediately, oil is ready.
– Dip sliced Ridge Gourd in the batter and carefully drop into the oil.
– Fry until it is golden brown.
– Remove and serve hot Bajji’s with/without Tomato sauce/ketchup.
– I am not adding baking powder as I feel the bajji absorbs more oil. Instead have added hot oil.
– You can use red chili powder instead of green chili and also can omit the onions, curry leaves and coriander leaves.
– Batter should not be too watery.