Name: "Variety of Baji"with Onion Chutney recipe by Juvaireya R at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: cauliflower -1; brinjal -2; 2 potatoes; 3 onions; 2 capsicums; 2 Mirchi chilly; 3 papads; 2 cups of Besan flour; 1/2 cup of rice flour; salt to taste; 2 teaspoon of red chilli powder; Pinch of Hing; required water; deep fry for oil; onion shallots by 1/4 the cup; two tomatoes; Few curry leaves; few coriander leaves; 3 green chillies; 1/4 the cup of coconut; salt to taste; 2 teaspoon of oil

Ingredients Serving: 10

cauliflower -1
brinjal -2
2 potatoes
3 onions
2 capsicums
2 Mirchi chilly
3 papads
2 cups of Besan flour
1/2 cup of rice flour
salt to taste
2 teaspoon of red chilli powder
Pinch of Hing
required water
deep fry for oil
onion shallots by 1/4 the cup
two tomatoes
Few curry leaves
few coriander leaves
3 green chillies
1/4 the cup of coconut
salt to taste
2 teaspoon of oil

Instructions

TAKE SOME VEGETABLES
ADD 2 CUPS OF GRAM FLOUR
ADD 1/2 CUP OF RICE FLOUR
ADD SALT TO TASTE
ADD 2 TEASPOON OF RED CHILLY POWDER
ADD LITTLE HING
MIX WELL AND ADD WATER
MAKE A SMOOTH BATTER IT'S NOT THICK AND NOT WATERY IT'S LIKE IDLY DOSA BATTER CONSISTENCY
CUT THE REQUIRED VEGETABLES
HEAT A OIL
FIRST I CHOOSE BRINJAL, DIP THE BAJI BATTER AND DROP THE OIL
AFTER 2 MINUTES FLIP THE OTHER SIDE
AFTER GOLDEN FRY TAKE OUT THE OIL
NEXT CAPSICUM BAJI DIP INTO BATTER AND DROP THE OIL
ADD MIRCHI BAJI ALSO
AFTER GOLDEN BROWN TAKE OUT
NOW BRINJAL BAJI, CAPSICUM BAJI,MIRCHI BAJI ARE READY
NEXT ONION BAJI
NEXT POTATO BAJI AS THE SAME PROCEDURE
AFTER FRY TAKE OUT
THEN NEXT CAULIFLOWER TAKE WASHED CAULIFLOWER AND DEEP FRY FOR 2 MINUTES
FRYING FOR RAW SMELL
AFTER FRY TAKE OUT THE CAULIFLOWER
ADD THE CAULIFLOWER INTO THE BAJI BATTER AND DIP AND FRY
FRY FOR GOLDEN BROWN AND CRISPY
TAKE OUT
NEXT PAPAD BAJI
FRY UNTIL GOLDEN BROWN
PAPAD BAJI IS READY LOOK LIKE A POORI
THEN NEXT PREPARE A ONION CHUTNEY FOR BAJI'S SIDE DISH ADD A LITTLE OIL
ADD ONION SHALLOTS
SAUTE WELL ADD SLITED 2 TOMATOES
ADD 3 GREEN CHILLY AND FEW CURRY LEAVES
ADD CORIANDER LEAVES
SAUTE WELL AND SWITCH OFF THE FLAME
ADD SALT TO TASTE AND ALSO COCONUT
COOL FOR 15 MINUTES
AFTER COOK GRIND IT WELL ADD LITTLE WATER
ONION CHUTNEY IS READY
VARIETY OF TAMIL NATURAL SPECIAL VAJI VARIETY, SERVE WITH ONION CHUTNEY
TASTY AND CRISPY BAJI VARIETY

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