Monday, November 14, 2011

Potato bajji - Urulai kizhangu bajji


Bengal gram flour - Kadalai mavu - 1 cup
Rice flour - Arisi mavu - 1 table spoon
Chilly powder - Milagai thul - 1 table spoon
Ginger garlic paste - Inji Poondu vizhuthu - 1 table spoon
Potato - Urulai kizhangu - 1 no.
Hing - Perungayam - a pinch
Salt - Uppu - For taste
Oil - Ennai - For frying


Mix kadalai mavu, arisi mavu, chilly powder, ginger garlic paste, hing, salt and add water and make it like idly batter. Wash potatoes and peel off the skin and cut into round pieces. Now dip potato into the batter. Heat oil in a pan/kadai when it is hot add potatoes one by one. When it is deep fried it is ready to be served. Serve with any kind of chutny.

Note: Kadalai mavu can be ground in mill or we get readymade in shops. Arisi mave also we can prepare or get readymade. Batter should not be too thick or too thin. Always cook in medium flame since if it is in high it will burn out and taste will not be good. It should be cooked well and should be crispy too.

Optional: Instead of potatoes, onion, pachai milagai, vazhaikai, peerkangai or any vegetables can be added.
Posted by Picasa