Paneer Bajji

Ingredients

Paneer 1 block (Diced into 2 inch cubes)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the paneer cubes in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.

Enjoy when they are hot

Califlower Bajji

Ingredients

Cauliflower 1 medium size (separate the florets)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Microwave the Cauliflower florets for 5-6 min
2. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
3. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the cauliflower florets in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
4. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Bachali Kura Bajji

Ingredients

Bachali kura leaves 20-30(washed and separated from stems)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the bachali laves in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

PalaKura Bajji (Spinach Bajji)

Ingredients

Palak leaves 20-30(washed and separated from stems)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the spinach laves in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Bread Bonda

Ingredients

Bread 10-12(Remove the brown edges)
Alu(Potato ) 2-3
Onion 1 big(Finely Chopped)
Salt
Green Chilies 3-4 or paste to taste
Turmeric powder ¼ teaspoon
Oil 1-2 teaspoons
Coriander 2- teaspoons (Finely minced)
Mint 1 teaspoon (Finely Minced)
Curry leaves 5-6 (Finely minced)
Lemon juice 1 teaspoon (or to taste)


Oil for deep frying.

1. Boil the potatoes in water or microwave them for 5-10 min till they are fully cooked.
2. Mash the cooked potatoes, but not too smooth. Leave some chucks.
3. In a wide hot pan add 2 teaspoons of oil, then add jeera, mint, curry leaves and finely chopped onion.
4. Wait till the onion are golden brown, now add turmeric powder, green chili paste and mashed potatoes, mix it together and let the mixture cool for 5-10 min.
5. Add lemon juice to the above mixture.
6. Make bite size balls from the above mixture and keep them a side.
7. In a wide bowl add some water .Take the prepared bread pieces one at a time, dip it in water and remove quickly, now take the wet bread and squeeze out the water by placing the bread in between the palms and press against each other.
8. The next step is take the squeezed bread into one of the palm, place the ball that is prepared in step 5 on the bread , then cover the ball with the bread in your palm. Basically you will rap the ball with wet bread. Squeeze the ball from all the sides so that the ball is tightly rapped with the bread.
9. Repeat the same step as above for all the balls and keep them a side.
10. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, Drop the prepared balls in hot oil, fry them till golden brown.
    
    Enjoy them as an evening snack with tea.

Eggplant Chutney (Vankaya chutney)

Ingredients

Vankayalu 5 (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Red chili 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove.
2. Add oil and all the above ingredients to the pan.
3. Once egg plant chunks are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min.
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.

Bread Sandwich Bajji

Ingredients

Bread 7-8 pieces

Green chutney
Salt to taste
Green Chilies 3-4 or paste to taste
Coriander ½ a cup (Finely minced)
Mint ½ a cup (Finely Minced)
Lemon juice 1-2 teaspoon (or to taste)

Onion Tomato Chutney

Onion small or ¼ cup (Diced)
Tomato 1 small (Diced)
Salt to taste
Red Chili powder to taste
Garlic 2 cloves
Ginger ½ inch
Sugar 1 pinch


Batter

Besan 1-2 cups
Rice flour teaspoons
Red chili powder ½ teaspoon or more if you like spice or to taste
Salt to taste
Ginger garlic past ½ a teaspoon
Cooking soda 1 pinch

Oil for deep frying.

1. Grind to a spread able paste out of all the ingredients that are listed under Green chutney.
   Prepare, Onion tomato chutney as follows
2. In a small pan add 2-3 teaspoons of oil and then add sliced onions and let them cook till they are very soft. Add the rest of the ingredients listed under onion tomato chutney and cook till the tomatoes are soft.
3. Grind the whole mixture to a paste. Onion tomato chutney is ready.
4. Remove the edges of the bread and cut each slice into 4 squares.
5. Now take one square and apply green chutney, then place another bread piece on to of green chutney, now apply onion tomato chutney on this slice of bread and finally place another piece on top of this chutney layer. It is basically stacking three pieces of bread with the green and onion tomato chutney in between like a sandwich. Do the same till you finish all the prepared bread pieces.
6. Now in another bowl mix all the ingredients that are under batter sub title with water make sure the consistency of the batter should be similar to bajji batter.
7. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, dip the prepared sandwiches in the batter and drop them in hot oil, fry them till golden brown.
   
   Enjoy them as an evening snack with tea.

Bread Bajji

Ingredients

Bread 5-6 pieces

Batter

Besan 1-2 cups
Rice flour teaspoons
Red chili powder ½ teaspoon or more to taste
Salt to taste
Ginger garlic past ½ a teaspoon
Cooking soda 1 pinch
Egg 1 (optional)
Water as needed

Oil for deep frying.

1. Remove the edges of the bread and cut each slice into 4 squares.
2. In a bowl mix all the ingredients that are under batter sub title with water .
3. Make sure the consistency of the batter should be similar to bajji batter.
4. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, dip the prepared bread pieces in batter and drop them into hot oil, fry them till golden brown.
   
   Enjoy them as an evening snack with tea.
   

Alu Bonda

Ingredients

Alu(Potato ) 2-3
Onion 1 big(Finely Chopped)
Salt
Green Chilies 3-4 or paste to taste
Turmeric powder ¼ teaspoon
Oil 1-2 teaspoons
Coriander 2- teaspoons (Finely minced)
Mint 1 teaspoon (Finely Minced)
Curry leaves 5-6 (Finely minced)
Lemon juice 1 teaspoon (or to taste)

Batter

Besan 1-2 cups
Rice flour teaspoons
Red chili powder ½ teaspoon
Salt
Ginger garlic past ½ a teaspoon
Cooking soda 1 pinch

Oil for deep frying.

1. Boil the potatoes in water or microwave them for 5-10 min till they are fully cooked.
2. Mash the cooked potatoes, but not too smooth. Leave some chucks.
3. In a wide hot pan add 2 teaspoons of oil, then add jeera, mint, curry leaves and finely chopped onion.
4. Wait till the onion are golden brown, now add turmeric powder, green chili paste and finally mashed potatoes, mix it together and let the mixture cool for 5-10 min.
5. Make bite size balls from the above mixture and keep them a side.
6. Now in another bowl mix all the ingredients that are under batter sub title with water make sure the consistency of the batter should be similar to bajji batter.
7. Heat the frying oil in a deep wide pan. Once the oil reaches the frying temperature, dip the prepared balls in the batter and drop them in hot oil, fry them till golden brown.
   
   Enjoy them as an evening snack with tea.

Corn Bajji

Ingredients

Fresh Corn cornels 3 cups
Green chilies 2-3 (Finely Chopped or paste)
Salt to taste
Coriander ¼ cup (Finely Chopped)
Oil for deep frying

1. Coarsely grind the corn cornels.
2. Add salt, green chilies and coriander to the above batter.
3. Heat a pan along with oil to deep fry, once the oil is hot enough to deep fry, take the batter and drop small amount of the batter(may be a teaspoon at a time ) into the hot oil, make sure not to over crowd the pan with the balls.
4. Fry them till golden brown
   
   Enjoy them with tea

Taro Root Bajji

Ingredients

Taro root 3-4 medium size(Pealed and Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the taro root discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Alu Pakoda

Ingredients

Alu (potato) 4 cups (Grate them in a food processor)
Besan 2 cups
Red chili powder 1 tsp or to your taste
Salt to taste
Gharam masala ½ a teaspoon
Coriander ¼ of a cup (finely chopped)
Mint ¼ of a cup (Finely chopped)
Curry leaves ¼ of a cup (finely chopped)
Oil for deep frying.

1. Grate the potatoes in a food processor or slice them thin strips.
2. Squeeze out the water from the grated potatoes.
3. In a small bowl mix besan, salt and red chili powder together.
4. In a big bowl add squeezed potatoes along with besan mixture and the rest of the ingredients except oil.
5. On the other hand, heat a pan along with the oil till the oil is hot enough to deep fry.
   Sprinkle the prepared mixture in the frying oil and deep fry the potato mixture until it become golden brown.

Tomato Bajji

Ingredients

Tomato 1 medium size(Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the tomato discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Plantain Bajji

Ingredients

Plantain 1 big(Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the plantain discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Alu Onion Pakoda

Ingredients

Potatoes 2 medium size (Dice into ¼ an inch cubes)
Onion 1 Medium size (Dice into ¼ an inch cubes)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time.
2. To the above mixture add the diced potatoes and onion and mix well, now look for the consistency, and if it is too dry then add water and make a nice bajji batter.
3. Heat the oil in a deep frying pan, once the oil is ready to fry, taka a dollop of batter and drops them into the frying pan. Put only few dollops at a time other wise the temperature of the oil goes down and you get greasy bajji.
4. After a good drain from oil sprinkle them with chat masala.
   
   Enjoy when they are hot

Nethi Beerakaya Bajji

Ingredients

Nethi beera kaya 1 medium size(Slices into ½ an inch discs)
Oil to deep fry
Chat Masala 2-3 teaspoons

Batter
Chena Besan 1 cup
Rice Flour 4 teaspoons
Ginger Garlic paste 1 teaspoon
Salt to taste
Red chili powder ½ tea spoon (To taste)
Water
Soda 2 pinch

1. Make a batter by mixing all the ingredients that are listed under batter sub title. Add small amount of water at a time, till you get a nice bajji consistency batter.
2. Heat the oil in a deep frying pan, once the oil is ready to fry; dip the nethibeera kaya discs in the batter and drops them into the hot oil. Deep fry them until they are golden brown.
3. After a good drain from oil sprinkle some chat masala.
   
   Enjoy when they are hot

Chama Kura Vada(Patra leaves Vada, Taro root leaves Vada)

Ingredients

Taro root leaves 5-6
Chana dal ½ a cup
Ginger garlic past
Coriander ½ a cup (finely chopped)
Salt to taste
Red chili powder to taste.

1. Soak chana dal over night .
2. Coarsely Grind soaked chana dal, ginger garlic paste, salt and red chili powder together.
3. Mix chopped coriander along with coarsely grinded paste and make small patties.
4. Now cut each leaf into half width wise and then place the patty inside of each leaf, fold the leaf from all sides so that the patty is fully covered, and then tie the whole patty with thread.
5. Repeat the above step till you are done with all the patties. Once all the patties are covered with leaf and then tied with thread, keep them a side.
6. In hot big wide pan heat 2-3 table spoons of oil, add mustered seeds, jeera and then add prepared patties. Cover the pan with lid for 5 min then remove the lid and turn the patties occasionally and wait till the outside of the patties are little brown and crunchy.
   
   I like to just snack on them ,but you can always mix it with rice and enjoy.