Cauliflower Bajji is an all time favourite snack. Every ones loves it. Whenever I buy cauliflower my son will ask me to make gobi 65, cauliflower Manchurian and cauliflower bajji. He doesn’t like curries and gravies. So I often make it. Cauliflower has more calcium. So it is good for growing children.
- Cauli flower – 1 medium
- Besan flour – 1 cup
- Rice flour – ¼ cup
- Chilli powder – ½ tsp
- Salt – to taste
- Asafoetida – ¼ tsp
- Cooking soda – pinch
- Oil – to fry
- Onion – 1 for garnishing
Cut cauliflower in to small florets and wash. Boil 2 cups of water. When it starts bubbling switch off the stove and add it to the cauliflower.
Add besan flour, rice flour, chilli powder, salt, asafoetida and cooking soda in a bowl and mix it well. After 10 minutes take cauliflower from the hot water.
Add cauliflower and water (little by little) and mix it thoroughly with the batter (florets completely covered with batter).
Heat oil in a pan and deep fry cauliflower till it is done.
Garnish with onion rings. Serve hot with green chutney and sauce.
Don’t add more water. If you add more water the bajji will not be crispy.
Don’t cook the cauliflower, as it will be cooked in the boiling water itself.
Don’t drain the hot water, because there will be worms (Pulu) in the cauliflower. So you take the cauliflower with a ladle from the hot water.
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