Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Teaspoon | Chilly Powder, Red | or fresh green chillies finely chopped |
| 0.5 | Liter | Cooking Oil | for frying |
| 2 | Nos | Eggs beaten | Mix to the batter |
| 225 | Grammes | Flour, Rice | Make batter in water |
| 1 | Flakes | Garlic | finely chopped |
| 0.5 | Teaspoon | Jeera/Cumin Seeds | ground into powder |
| 1 | Large | Onion | finely chopped |
| 2 | Salt-Spoon | Salt | to taste |
| 1 | Teaspoon | Turmeric Powder | Mix with batter |
Methods
Method: Powder all the masala, and mix it with the rice flour with the contents of the 2 eggs, and mix well. Add a little water if needed to make the batter to form into balls.
Place a deep frying pan on the stove, and fill it with sufficient oil, for immersion frying. Put spoonfuls of dough into the heated oil, and fry the Bajjyas. When fried, remove with a perforated ladle, and drain the excess oil, and place it over a wicker tray, laced with kitchen paper towels..
Serve with ketchup, or a suitable sauce.
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