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"Variety of Baji"with Onion Chutney

Aug-12-2018
Juvaireya R
15 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT "Variety of Baji"with Onion Chutney RECIPE

Famous Street food of Tamil Nadu.All time favourite and yummy bajies

Recipe Tags

  • Snacks

Ingredients Serving: 10

  1. cauliflower -1
  2. brinjal -2
  3. 2 potatoes
  4. 3 onions
  5. 2 capsicums
  6. 2 mirchi chilly
  7. 3 papads
  8. 2 cups of Besan flour
  9. 1/2 cup of rice flour
  10. salt to taste
  11. 2 teaspoon of red chilli powder
  12. Pinch of hing
  13. required water
  14. deep fry for oil
  15. onion shallots by 1/4 the cup
  16. two tomatoes
  17. Few curry leaves
  18. few coriander leaves
  19. 3 green chillies
  20. 1/4 the cup of coconut
  21. salt to taste
  22. 2 teaspoon of oil

Instructions

  1. TAKE SOME VEGETABLES
  2. ADD 2 CUPS OF GRAM FLOUR
  3. ADD 1/2 CUP OF RICE FLOUR
  4. ADD SALT TO TASTE
  5. ADD 2 TEASPOON OF RED CHILLY POWDER
  6. ADD LITTLE HING
  7. MIX WELL AND ADD WATER
  8. MAKE A SMOOTH BATTER IT'S NOT THICK AND NOT WATERY IT'S LIKE IDLY DOSA BATTER CONSISTENCY
  9. CUT THE REQUIRED VEGETABLES
  10. HEAT A OIL
  11. FIRST I CHOOSE BRINJAL, DIP THE BAJI BATTER AND DROP THE OIL
  12. AFTER 2 MINUTES FLIP THE OTHER SIDE
  13. AFTER GOLDEN FRY TAKE OUT THE OIL
  14. NEXT CAPSICUM BAJI DIP INTO BATTER AND DROP THE OIL
  15. ADD MIRCHI BAJI ALSO
  16. AFTER GOLDEN BROWN TAKE OUT
  17. NOW BRINJAL BAJI, CAPSICUM BAJI,MIRCHI BAJI ARE READY
  18. NEXT ONION BAJI
  19. NEXT POTATO BAJI AS THE SAME PROCEDURE
  20. AFTER FRY TAKE OUT
  21. THEN NEXT CAULIFLOWER TAKE WASHED CAULIFLOWER AND DEEP FRY FOR 2 MINUTES
  22. FRYING FOR RAW SMELL
  23. AFTER FRY TAKE OUT THE CAULIFLOWER
  24. ADD THE CAULIFLOWER INTO THE BAJI BATTER AND DIP AND FRY
  25. FRY FOR GOLDEN BROWN AND CRISPY
  26. TAKE OUT
  27. NEXT PAPAD BAJI
  28. FRY UNTIL GOLDEN BROWN
  29. PAPAD BAJI IS READY LOOK LIKE A POORI
  30. THEN NEXT PREPARE A ONION CHUTNEY FOR BAJI'S SIDE DISH ADD A LITTLE OIL
  31. ADD ONION SHALLOTS
  32. SAUTE WELL ADD SLITED 2 TOMATOES
  33. ADD 3 GREEN CHILLY AND FEW CURRY LEAVES
  34. ADD CORIANDER LEAVES
  35. SAUTE WELL AND SWITCH OFF THE FLAME
  36. ADD SALT TO TASTE AND ALSO COCONUT
  37. COOL FOR 15 MINUTES
  38. AFTER COOK GRIND IT WELL ADD LITTLE WATER
  39. ONION CHUTNEY IS READY
  40. VARIETY OF TAMIL NATURAL SPECIAL VAJI VARIETY, SERVE WITH ONION CHUTNEY
  41. TASTY AND CRISPY BAJI VARIETY

Reviews (1)  

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Payal Singh
Aug-13-2018
Payal Singh   Aug-13-2018

Would love to try this.

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