MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Bajji
 Categories: Indian, Chilies, Vegetables, Beans, Vegetarian
      Yield: 4 servings
 
           Any on the following
           - vegetables can be
           - used to make bajji:
      1    Raw green plantain; peeled,
           - cut into thin slices
      1    Potato; peeled & sliced
      1    Onion; peeled & sliced
      1    Chako (chayote); peeled &
           - sliced
           Cauliflower; cut into florets
           Oil; for deep-frying
           Batter:
      1 c  Bengal gram flour (besan,
           - chickpea flour)
      1 ts Red chilli powder
    1/2 ts Ground coriander
    1/2 ts Asafoetida powder
  1 1/2 tb Rice flour
           Salt to taste
    1/2 ts Cumin seeds
      1 ts Ghee
           Water as required
 
  To Make Batter:

  Sift the Bengal gram flour, red chilli powder, ground coriander,
  rice flour, and salt to taste into a large mixing bowl.  Add the
  cumin seeds and ghee. Combine ingredients well. Add sufficient
  water to make a thick batter of pouring consistency, and beat until
  smooth.

  Peel and prepare the vegetables as necessary. Wash the vegetable
  slices and pat dry.

  Heat oil in a heavy frying pan or skillet. Dip the vegetable slices
  into the batter, and deep-fry until golden in color. Drain the
  bajjis on a sheet of brown paper or absorbent kitchen paper.

  Serve hot with chutney or tomato ketchup.
  
  Makes 15 - 20 bajjis.
  
  From: Dakshin - Vegetarian Cuisine From South India
  by Chandra Padmanabhan.
  
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