Bajji's, Bajjia or Pakoda's, named differently in various partys - are are raw vegetables dipped in a spiced gram flour batter and deep fried until golden brown. They are an all time favorite snack through all regions of India.

They can be made with any vegetable. Although the favorites vegetables are thinly sliced raw green plaintain, thinly sliced potatoes, thinly sliced ringed onions, cauliflower florets and sliced green capsicum. But definely, you are welcome to experiment with a variety of vegetables. You can also experiement with a  range of spices for the dipping gram flour batter. Some add asafoetida, some add garam masala, some add nothing other than salt and turmeric. You can add some green chillies. The ideas are many. So go ahead and experiment.

Makes: 15 – 20 bajjis
Cooking time: 20 minutes
Preparation Time: 30 minutes

Ingredients

• 1 peeled and sliced raw green plantain
• 1 peeled and sliced potato
• 1 sliced onion
• 1 cup of cauliflower florets
• 1sliced capsicum/green bell peppers
• Oil for deep frying

• 1 cup gram flour/chickpea flour/besan
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon crushed fennel seeds
• Salt to taste

Method

Mix all ingredients of batter adding enough water to form a dip thick enough to thickly coat back of a spoon. Keep aside.

Heat oil in a wok for deep frying

Coat each of the sliced/cut vegetables in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.

Drain on absorbent paper and keep aside

Serve hot with tomato ketchup/green chutney/date and tamarind chutney.