Bajji is a very popular street food in Tamilnadu, usually served with coconut chutney or with tomato chutney. During winter season we really want to eat something hot in the evening, brinjal bajji is one such best choice. Brinjal bajji / kathirikkai bajji is a deep fried snack prepared with brinjal dipped in gram flour mixture.
Yields : 15 to 20 bajjis
- 1 no - Brinjal / egg plant / kathirikkai (big variety)
- 1 cup - Gram flour / besan / kadalai mavu
- 1/4 cup - Rice flour
- 1/2 to 1 tsp - Red chilli powder (or add as needed)
- 1/8 tsp - Ajwain / omam (crushed)
- 2 pinches - Baking powder
- 1 pinch - Asafoetida
- Salt to taste
- Oil for deep frying
- Wash brinjal and slice them into thin circles as shown in the picture. Don't make it too thin.
- Take a mixing bowl, add besan, rice flour, red chilli powder, baking soda, crushed ajwain or omam, asafoetida and required salt; mix well by adding little water to a dropping consistency (little thinner than dosa batter).
- Heat oil in a frying pan, dip each brinjal in the besan flour mix and fry until it is golden brown on both sides. Remove from oil and drain excess oil in paper towel. Brinjal bajji is ready and serve hot with any chutney of your choice or tomato ketchup.
- Slice brinjal into slightly thick circle not too thin or too thick.
- Bajji mix should not be thick or too watery.
- i have used big variety of brinjal / eggplant in this recipe.