Homemade Bajji Mix
Ingredients (7)
- gram flour2 cup
- rice flour or corn flour2 tbsp
- asafoetida1 tsp
- chilli powder1.5 tbsp
- salt1.5 tsp
- turmeric powder0.25 tsp
- baking soda0.25 tsp
Method
- 1
Sieve the gram flour, rice flour (or corn flour) and baking soda into a large mixing bowl.
- 2
Add the asafoetida, chilli powder, salt and turmeric powder.
- 3
Mix thoroughly until all the ingredients are evenly combined.
- 4
Transfer the mixture to a clean, dry, airtight container.
- 5
Store in a cool, dry place until required.
Notes & variations
Take 1 cup of the prepared bajji mix in a bowl. Gradually add water and whisk into a smooth, thick batter. Allow the batter to rest for 10–15 minutes. Dip the prepared vegetables into the batter and deep fry in medium-hot oil until golden and crisp. Onion Bajji Potato Bajji Raw Banana Bajji Chilli Bajji (Milagai Bajji) Sweet Corn Bajji Potato Bonda (coat the prepared potato balls before frying) Bread Bajji Paneer Bajji Rice flour produces a crispier coating, while corn flour gives a lighter texture. Add a pinch of cumin powder or ajwain (carom seeds) for extra flavour. For restaurant-style bajjis, add 1 tablespoon of hot oil to the batter before mixing. Store the dry mix in an airtight container for up to 2 months.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 283 kcal | 1132 kcal |
| Carbs | 44 g | 176 g |
| Protein | 15.2 g | 60.8 g |
| Fat | 5.2 g | 20.8 g |
| Fibre | 8.6 g | 34.4 g |