Hmmm hot masala chai and bajjaes at my kuladev temple in Aversa. Hmmm, hot bajjaes alongwith hot rice served with dalithoy....*drool face* Well nothing to it, its a vegetable of your choice (sweet peppers in the picture above) dipped in a savory batter and deep-fried. Often served as an accompaniment or appetizer with or without chutney.
Ingredients
1 cup besan/chick-pea flour
1/2-3/4 cup water (give or take, the batter needs to coat veggies)
1-2 tspn red chilli powder
1/2 tspn turmeric powder
a couple of pinches of asafoetida
salt to taste
1 tbspn corn flour (optional)
Vegetable of your choice: Sweet peppers (onions, cauliflower, eggplant, carrots, squash, sweet potato...anything works, really)
Vegetable oil to deep fry
Method
1. Mix all of the dry ingredients and then slowly add the water in. Too much water, and the coating will fall apart in the hot oil. Mix thoroughly and test out one pepper to see if the batter is seasoned right and if it stays on! If it doesn't add some more besan.
2. Heat oil on medium heat and deep fry coated peppers. Let it brown on both sides and strain on paper towels and serve hot!
Enjoy with a nice cup of masala tea or as is.
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