Potatoe bajji

Potatoes - 2 medium sized

Gram Flour (Besan flour) - 1 cup

Rice Flour - 1/2 cup

Salt - to taste

Red Chillie Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Asafoetida - 1/4 tsp

Oil - for deep frying

Method

Slice the potatoes in a slicer and place them in 1 tsp salt water.

Mix the flours, salt and the spices in a bowl. Add water little by little. The batter should be like idli batter. Drain water from potatoes. Heat the oil for deep frying. Dip potatoes one by one in the bajji mix and add it to the hot oil. Don't overcrowd the oil. Fry the potatoes in batches.  Fry till golden brown. Drain excess oil in a paper towel and serve hot with some ketchup or chutney. 






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