I am at the end of the mega marathon and the last week was a challenge with me being not so ready with the dishes. It is a great pleasure to do these month-long marathons with friends as we learn so much from each other and it also helps us come out of our shells and put on our creative hats. I had very few choices with Z and Zucchini won the list. I had been thinking for a long time to make zucchini bajji and this was the perfect opportunity to try them. My kids loved the zucchinis in the bajji as they literally melted inside your mouth. I used the regular bajji batter that I use for other vegetables. We love to have bajji with curd rice and my husband is very happy when that is a meal for him. This weekend, I made the zucchini bajji for lunch and we enjoyed it with some curd rice. Preparation time – 10 minutesCooking time – 20 minutesDifficulty level – easy
Procedure to make Zucchini Bajji –
In a wide bowl, add all the flour and the rest of the ingredients (except oil) and mix well.
Slowly add water and make a thick batter. The batter should be thick enough to coat the zucchinis and not run off them. Add a tablespoon of hot oil and mix up well again. The hot oil helps in making sure that the bajji does not soak up too much oil when frying.
Wash the zucchini and thinly slice them. Make sure that the slices are not too thin or too thick.
Heat the oil in the pan for deep frying. When the oil is ready, add the zucchini slices to the batter and coat well.
Slide the coated zucchini gently into the hot oil and fry on both sides until golden brown. Make sure you fry them on medium heat. Depending on the size of the pan, you can add as many as you can without crowding the pan too much.
Drain the zucchini bajji on a paper towel-lined dish and serve hot with sauce.
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