Vankaya Bajji is a street foods that is commonly found in Andhra, the bajji's are made fresh on the little stand.
This blogging marathon is bringing back memories from back home.
Preparation Time: 10 minutes
Cook Time: 3-4 minutes per batch
Serves: 2-3
Ingredients:
Indian Brinjal/Eggplant: 1 large cut into circles
To make the Batter:
Besan/Senagapindi: 1 cup
Rice Flour/Biyyappindi: 1/4 cup
Red chili powder: 2 teaspoon
Baking soda: 1/2 teaspoon
Coriander powder: 1 teaspoon
Salt to taste
Water: 3/4 cup
Method:
Take a large bowl of water with salt, cut the eggplant and put the pieces in the water so there is no discoloration and taste change.
Mix all ingredients listed under for batter to make your batter.
Heat oil for deep frying, dip the eggplant pieces into the batter and drop them into the oil. Fry them on both sides till they turn golden brown for about 3-4 minutes.
Serve hot with onions and lemon wedges.
Sending this recipe to blogging marathon #62 week 2, day 2.
A nice way to make kids eat something they hate to eat otherwise :)
ReplyDeleteI love bajjis of all kinds. But then, who doesn't!?!
ReplyDeleteCan munch this bajjis without any guilt..love it.
ReplyDeleteI never seen these bajjis at the street vendors. It is possible I only wanted to see mirchi bajji and was blinded to other bajjis sold by the street vendor.
ReplyDeleteLooks so inviting..
ReplyDeleteLove these bajjis. err precisely all eggplant dishes are favorite. Perfect tea time snack
ReplyDeleteLike Usha said, I don't remember seeing vankaya bajji in Hyd but may be I was always looking for mirchi bajji :-) Your vankaya bajjis look soooooo delicious.
ReplyDeleteEggplant bajji looks delicious.I love all kind of bajjis.
ReplyDeleteMy husband loves these.
ReplyDeleteI love any bajji, but eggplant is one of my favorite.
ReplyDeleteMy Favourite Bajji..Taste yum with cup of chai:)
ReplyDeletelooks so crispy and tempting
ReplyDeleteNice trick to camouflage the unwanted (for some) brinjal. I like the bajjis.
ReplyDelete