non-vegetariannut-free
andhra
Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
65 min
532 cal
43gProtein
53gCarbs
17gFat
3Recipes
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Tangy Tomato Bajji, perfectly spiced and crispy! A quick to make snack that's simply delicious.
Crispy, golden fritters made with tangy tomato slices dipped in a spiced chickpea flour batter. This popular South Indian street food is the perfect tea-time snack, ready in minutes and bursting with flavor.
Serving size: 1 serving
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Tangy Tomato Bajji, perfectly spiced and crispy! A quick to make snack that's simply delicious.
This andhra dish is perfect for snack. With 261.02 calories and 6.89g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Tomatoes: Wash the tomatoes and slice them into uniform 1/4-inch thick rounds. Gently pat each slice dry with a paper towel. This is a crucial step to ensure the batter adheres properly. Set aside.
Make the Batter: In a medium mixing bowl, whisk together the besan, rice flour, red chilli powder, turmeric powder, hing, ajwain, and salt. Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Heat the Oil: Pour oil into a kadai or deep pan and heat over medium-high flame. The ideal temperature is around 350-375°F (175-190°C). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
Activate the Batter and Fry: Just before you are ready to fry, add the baking soda to the batter and mix gently. This will make the bajjis light and fluffy. Dip each tomato slice into the batter, ensuring it's fully coated. Carefully slide the battered slices into the hot oil. Fry in small batches of 3-4 to avoid overcrowding the pan.
Fry to Golden Perfection: Fry for about 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are golden brown and crispy. The batter should be cooked through and the tomato inside should be soft and juicy.
Drain and Serve: Using a slotted spoon, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Garnish with chopped coriander leaves and serve immediately with coconut chutney, mint chutney, or tomato ketchup.