Recipe by Rekha Prasad
4 tbsp sattu flour
4 tbsp corn flour
4 tbsp maida
2-3 tbsp rava/sooji (depends on how crispy you want it to be)
1 medium sized onion, finely chopped
20 curry leaves, finely chopped
3-4 green chillies, finely chopped
1 inch ginger, grated
3 tbsp vegan curd/yoghurt (I used Veganarke’s Set Peanut curd – thick version)
A pinch of cumin seeds or ajwain
Salt to taste
Mix all the ingredients into a thick batter and let it rest for an hour.
Heat oil in a deep frying pan.
Use a spoon or your hands to drop lemon sized bajjis into oil.
Fry until golden brown and remove from oil.
Serve with green or coconut chutney.