· 1 large potato
· 2 Large Onions
· ¾ cup Besan Flour
· ¼ tsp red chilli powder
· A pinch of asafoetida
· A pinch baking soda
· Idli batter – 2 tbps (Optiona) *
· Salt to taste
· Oil for frying
*Normally when I make any bajji I add this iddli batter mix, as this will make the bajji so crispy and light. If you don’t hve the batter just ignore but still the bajji will be nice and yummy.
1. Cut the potato & Onion in half and then cut further into thin discs. I make the pieces as thin as possible to ensure even cooking. From the onion remove the rings and keep aside.
2. Make a thick batter with water and all ingredients above except the potato and onions.
3. Heat oil in a pan and when it just about starts to smoke, To test if the batter is right, just add a drop of the batter if it pops up immediately then its ready to slide the bajji in.
4. Take a potato or onion ring and dip them in the batter and slide into the oil. Like this fry the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.
Serve hot with tomato ketchup and with a hot cup of tea.