BREAD BAJJI

With another batch of snow in our area on Tuesday, we were at home the whole week and my husband was working from home. I made these bajjis for evening snacks to go with tea. I think most of my friends were preparing fried foods during the storm. When I was speaking with Viki over the phone, she too mentioned about preparing plantain bajjis last evening. There is definitely something comforting about eating fried foods during winter. Coming on to the recipe, I make these bajjis all the time when we have friends over. It takes just a couple of minutes to prepare and join in the chatting. These fritters do turn out very crispy compared to regular bajjis made with veggies.

INGREDIENTS:

1. Any types of soft or hard loaves, may be around 2-3 slices if regular bread slices are used. (I used a whole wheat baguette here).

2. Besan or kadala maavu1 cup.

3. Rice flour, 1 tablespoon.

4. Chili powder, ½ teaspoon.

5. Salt as per taste.

6. Baking soda, a pinch, (optional).

7. Red food color, a pinch (optional) although I have not used it here.

PREPARATION:

Mix the flours, chili powder, salt, color, and baking soda. Add some water and mix it to a thick batter. The batter should be thick enough to coat the bread slices evenly. A drop of oil can be added to the batter to make the bajjis crispier. Cut the bread slices evenly. Heat a pot with around 1 cup of oil. When the oil is hot enough, dip the bread slices into the batter and gently put them into the oil. To check the temperature of oil, add a drop of the batter into the oil. If the oil is hot enough the batter will puff up and rise to top. Add a couple of bajjis at one time and when the fritters turn golden-brown, remove them from the oil, and drain them on a paper towel. Serve hot with chutneys or ketchup.

Variation: Some ginger-garlic paste can also be added to the batter.