Bajka

By Ranjana Lal, USA

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1½-cup besan (gram flour)
• ¼ tsp haldi (turmeric) powder
• ½ tsp garlic powder
• ½ tsp red chili powder
• Salt according to taste
• ½ tsp cumin seeds
• 1 tbsp chopped fresh coriander leaves
• ¼ tsp baking soda
• 1 large potato, peeled, washed and sliced in ¼ inch thick slices
• 1 large onion, peeled, washed and sliced in ¼ inch thick slices
• 1 medium size eggplant, washed and sliced in ½ inch thick slices
• Oil for deep-frying

Method:

Mix besan with little water and whisk till smooth. Then add enough water to make thick batter. Add all ingredients from haldi to coriander leaves into it. Mix well. Get the vegetables ready.

Heat oil in a deep pot or kadahi to very hot. Bring the flame to medium. Now add the baking soda to besan and mix.

Dip the sliced vegetable pieces in the besan batter a few at a time and drop slowly in the hot oil. Fry turning until the bajka is crisp and golden. Drain and put on top of a paper towel. Fry all the slices in the same way. Serve with lunch or dinner.

Note: Different types of vegetables can be used to make bajka. Such as lauki slices, bhindi cut in small pieces, pumpkin flower, or soaked chana mixed with the besan batter and fried. For chana ka bajka, besan should be adjusted according to the quantity of chana and chopped onion, green chili is also mixed with the batter.

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