Mixed bajjis

There is little else that could be so moreish eaten wherever in the world you are, in any weather and enjoyed on your own or as a party snack accompanied with steaming hot coffee, a sharp gin and tonic or a chilled beer …. A big thumbs up to the bajjis that started out as a ‘monsoon snack’ in my life ….As I write this, I can almost hear the rumble of faraway thunder and enormous drops of tropical rain splatter on the parched earth giving way to the fresh, clear smell of the fabulous Indian monsoon.

To make bajji batter mix well 1 cup of gram flour, 1/2 cup of rice flour, 2 teaspoons of chilli powder, 1 teaspoon of garlic powder and salt to taste. Mix adding water so it forms a thick batter. When the vegetables are added to the batter it should be a coating consistency.

Cut / slice onions, big green chillies (available in Asian stores) or aubergine, potato, green peppers even some old bread or halved boiled eggs (a delicious entr’ee with cocktails). Dip the vegetables / bread / egg in the batter, coat well and deep fry in hot cooking oil. Serve with tomato chilli ketchup, mint chutney or tamarind sauce. Totally addictive !!!




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