Vegetable Bajji (Tempura)

Anything fried tastes really good! In Indian cuisine, batter used for dipping vegetables or meat is usually a combination of  chickpea flour and rice flour,  not all purpose flour, and egg is generally not used. Bajji, as it is called in Tamil Nadu is vegetables dipped in batter and deep fried. In North India bajji is called pakora. It is a very popular snack all over India.

Ingredients:

1 potato, sliced

2 Indian purple eggplant or 1/4 Italian eggplant, sliced

1 onion, sliced

3 cups chickpea flour

1 1/2 cups rice flour

salt to taste

2 teaspoons paprika powder/red chili powder (adjust to taste)

1 teaspoon turmeric powder

1/2 teaspoon asafoetida

1/2 teaspoon baking soda

water to make batter

oil for deep frying

Method:
1. Mix all dry ingredients in a large bowl. Add enough water and mix to make a thick batter.

2. Heat oil in a pan. Dip vegetables, one at a time, using tongs, and carefully drop into hot oil. Cook on both sides to a golden brown color. Remove from pan and drain on paper towel.

3. Repeat process with remaining vegetables. Serve warm with green chutney, sweet chutney or ketchup.

Note:
The ratio of chickpea flour and rice flour is 2:1
Any vegetable can be used to make bajji.
Boiled egg can be dipped in batter and fried to make egg bajji
Paneer can also be to make bajji.