|Gram flour||1 Cup (16 tbs) (Besan Powder)|
|Rice flour/All purpose flour||2 Tablespoon|
|Baking powder||1 Teaspoon|
|Oil||5 Cup (80 tbs) (For Deep Frying)|
|Sweet chutney||1 Tablespoon (Used As A Dip)|
Wash the egg plant under water and pat it dry with a paper towel.
Slice them in to 5 cms thick pieces.
Mix the gram flour, rice flour, 1/2 tsp salt, backing powder together. Add some water and mix it in to a thick paste like consistency. (make sure that it is not too liquidy, because if the batter is too loose it will absorb more water.
Take the oil in the frying pan and switch on the heat. Drop a little amount of batter in to the hot oil to make sure it is ready.
If the batter immediately floats on to the top of the oil, it means the oil is ready for frying.
Dip one slice of eggplant in to the batter and then place it in to the oil.
Let it fry till golden brown and remove it on to a paper towel so that the excess oil is absorbed on to the towel. Repeat the procedure for all the bajjis.
Enjoy it with a chutney!!!
Note: It is very important to have the bajjis when they are hot. So eat them when they are hot. Also be careful when you drop the battered bajjis in to the hot oil as it might spill on you.