Crispy Potato Bajji with coconut chutney
Crispy Potato Bajji Recipe: Perfect for Rainy Evenings.
Rainy days call for comfort food, and there’s nothing more comforting than a plate of hot, crispy bajji. Whether you’re using potatoes, onions, plantains, capsicums, cauliflower, brinjal, or even bread slices, this versatile snack is bound to delight your taste buds. Here’s a quick and easy recipe for making potato bajji using an instant bajji mix. Ready in just 15 minutes, these bajji are perfect for any occasion and pair beautifully with coconut chutney.
Ingredients:
– 1 cup instant bajji mix
– Water (as needed for batter consistency)
– 2 large potatoes (or any vegetable of your choice, sliced thinly)
– Oil for deep frying
– Salt to taste (if your instant mix isn’t pre-seasoned)
For Coconut Chutney:
– 1 cup grated coconut
– 2 green chilies
– 1-inch piece of ginger
– 2 tablespoons roasted chana dal (dalia)
– Salt to taste
– Water (as needed for grinding)
– 1 teaspoon mustard seeds
– 5-6 curry leaves
– 1 tablespoon oil
Instructions:
**1. Prepare the Batter:**
– In a mixing bowl, add 1 cup of instant bajji mix.
– Gradually add water, whisking continuously, until you get a smooth batter with a consistency that coats the back of a spoon. Ensure there are no lumps.
– Adjust salt if needed, based on your instant mix.
**2. Slice the Vegetables:**
– Wash and peel the potatoes. Slice them thinly, about 1/4 inch thick. If using other vegetables, slice them similarly.
– Pat the slices dry with a paper towel to remove excess moisture.
**3. Fry the Bajji:**
– Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
– Dip each vegetable slice into the batter, ensuring it’s fully coated, and gently slide it into the hot oil.
– Fry a few slices at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally to ensure even cooking.
– Remove the fried bajji with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
**4. Make the Coconut Chutney:**
– In a blender, combine grated coconut, green chilies, ginger, roasted chana dal, salt, and enough water to blend to a smooth paste.
– Transfer the chutney to a serving bowl.
– For tempering, heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and fry for a few seconds.
– Pour the tempering over the chutney and mix well.
**5. Serve:**
– Serve the hot, crispy potato bajji immediately with coconut chutney on the side.
Tips:
– Ensure the oil is at the right temperature. If the oil is too hot, the bajji will brown quickly but remain uncooked inside. If too cold, they will absorb more oil and become greasy.
– You can use the same batter to make bajji with different vegetables or even bread slices for variety.
– For extra flavor, add a pinch of asafoetida (hing) or a teaspoon of carom seeds (ajwain) to the batter.
Enjoy your delicious, crispy bajji with a cup of hot tea or coffee. These bajji are the perfect snack to warm you up on a rainy day or to enjoy anytime you’re craving something tasty and comforting!
Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger
