Me and Nag are very fond of deep fired snacks. When we were young, our dad used to bring bajjis almost every day in evenings. Since then bajjis has become our favorite snack. Now that Nag is staying with us for vacation, he makes it for me and PG before we come from work.
This recipe, Menasinakai bajji is made with banana peppers. It is slightly fleshy and mildly spicy. Previously on Shruchi Kitchen, I had posted Balekai bajji and Menasinakayi bajji. The recipe is more or less similar to the later. In this recipe, the ingredients for the batter is slightly different and that is reason we have posted this recipe again. The formula for the batter in this recipe is more crispy on outside and very soft bread like on inside.
Ingredients
3 Banana peppers, cut into 3 inches
1 cup Chickpea flour (besan)
1/4 tsp Asafoetida (hing)
1/2 tsp Red Chili powder
1/4 Baking powder
Salt
Oil for deep frying
Procedure
- In a mixing bowl, mix chickpea flour, asafoetida, red chili powder and baking powder. Adjust salt as per taste, Add water to make thick batter
- In a heavy bottomed vessel, heat oil for deep frying
- Dip banana pepper in chickpea batter and gently leave it in oil
- Fry evenly on both sides. Use absorbent paper to drain excess oil
- Serve hot with spicy green chutney
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