Bajji Platter. An easy evening spicy fritters made with a variety of vegetables, besan flour and few seasonings.
Bajji! Even if I hear the name ‘Bajji’, my mouth will start watering. I am in so love with it. I made bajji long time back and thought will take pictures with all the bajjis together and post it as bajji platter. So here am I with Avaraikkai Bhajji, Potato Bajji, Onion Bajji, and Vazhaikkai Bajji/Plantain Bhajji. I cannot say which one taste better because I love all of them.
I am grouping these bajjis together because these bajjis can be made with the same Bajji, Bonda and Pakora Mix . Whereas brinjal, bread, capsicum/bell pepper has a different preparation. I did not find time to take good pictures of these bajjis because we were heading for a birthday party so was in a hurry to take pictures. Hopefully, I will take good pictures and update it soon.
When I think of bajji, I can only think of my parents and Sunday evenings. During my childhood days, we used to have different kinds of bajji and pakoras on Sunday evenings. My mom will pack some of them to my paternal grandparents. Wow….those are wonderful memories.
- Make sure the consistency of the batter is not too thick nor too thin. If the batter is very thick, then the outer part of the plantain bhajji would be cooked while the inner part would remain uncooked.
- Cook the plantain bhajji in medium flame.
- Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.
- You could add food color only at the time of making bajji or bonda.
- You can slice the veggies thin or thick based on your preference. I like to slice my veggies thin.
- You need to add enough oil for the veggies to puff up.
- When you deep fry veggies, just pour oil on the bajji for them to puff up.
- You can add spices like ajwain, cumin seeds, etc. for digestion or even omit them. I have added them and they add good flavor to the bajji.