A pleasant evening on a rainy day would definitely call for hot hot Bajjilu (Fritters).. isn’t it?? Why not! Bjjilu can use any vegetable like.. I mean.. there are plenty options to make Bajji starting from Mirchi. My fav’s always are Mirchi, Brinjal (Indian Eggplant) and Tomato. Just love them. This craving for Bajjilu should be at it’s peak in winter 😀 Bajjilu with any vegetable you choose does not have much prep work. It can be kept as simple as you like. Now, here is my version for Vankaya Bajji.. Happy Cooking!
2 Indian purple Brinjals(Round or Long ones)
5 tbsp Besan/Senagapindi/chickpea flour
2 tsp Red chilli powder
Few coriander leaves chopped
1/2 tsp Ajwain/Vamu powder
water as needed
Salt to taste
Oil for deep fry
1. Take the Brinjals and remove their heads. Slice them thin and long with a straight cut. Place them immediately in slightly salted water to avoid them turning brown in air.
2. Heat oil for deep fry before you start preparing the batter.
3. Take a round bowl, add all the dry ingredients to it. Mix well with your hand.
4. Now add water to it slowly in very small quantities. Keep mixing the flour thoroughly with water. Make a nice smooth paste and a little loose but not at all watery. The consistency is very important. Make sure there are no lumps. Water quantity changes according to the flour we buy. So, cannot really tell the measurements for water. If you are not sure, take a slice, make it into 2-3 long pieces and try with then 1 after the other checking the consistency.
5. By now, oil must have got enough heat to deep fry. Take Brinjal slice by slice, dip it in the batter in a way that it is totally coated and drop it slowly in the oil. Repeat in with each slice in batches. If you get short with the batter in middle, make another one.
6. Fry them until golden brown both the sides and remove from the oil, place them on paper towel to remove extra oil.
7. Serve warm and crisp with tamarind chutney or ketchup.