Thin slices of vegetables dipped in spicy batter and deep fried.
Time Required: 20 Minutes
4 Shimla Mirchi (Light green colored Chilies)
Oil for deep frying
For the Batter:
1 Cup Gram Flour (Bengal Gram Flour)
1tbsp Rice Flour
A pinch of Cooking Soda
1/2 tsp Chili Powder
1/2 tsp Jeera (Cumin) Powder
Salt to taste
Cut Potato into thin roundals. Cut Onion into rings and slit the green chilies and remove the seeds.
In a vessel mix Gram Flour, Rice Flour, Soda, Jeera Powder and Salt with water and mix well. The consistency of the batter should be thick. Heat Oil in a kadai/frying pan. Dip the vegetable slices in the batter and deep fry on medium flame until crisp.
Serve hot Bhajji with Coconut Chutney or Tomato Ketchup.
Note: Vegetables like Ridge Gourd, Brinjal, Cucumber and Capsicum can be used.