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| Kadhamba Bajji |
Ingredients
| Carrot Julian | : 1/4 cup |
| Beet Root Julian | : 1/4 cup |
| Potato Julian | : 1/2 cup |
| Beans Julian | : 1/4 cup |
| Gram [Besan] Flour | : 2 tbsp |
| Rice Flour | : 2 tbsp |
| Corn Flour | : 2 tbsp |
| Red Chilly Powder | : 1 tbsp |
| Turmeric | : 1/2 tsp |
| Asafoetida | : 1/4 tsp |
| Salt | : to taste |
| Oil | : to deep fry |
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| Vegetables for Kadhamba Bajji |
Method
- Mix all the ingredients except salt and sprinkle some water to coat the flour with the veggies.
- Heat Canola oil in pan for deep frying.
- Add Salt to taste in to the mixture and mix it well.
- Once the Oil is hot, fry the coated veggies in medium heat until golden brown.
- Serve hot with Tomato ketchup and Ginger Tea.
Note: This fry becomes soggy if we keep it for longer time after fry. Serve them hot and enjoy.
Tips: Add salt only before you fry the Kadhamba Bajjis. Adding salt in earlier stage causes the veggies to release moisture.
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