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.