INGREDIENTS:
- Bread slices (Cut into triangle pieces) – 6 nos
- All purpose flour – 3/4 cup
- Onion, finely chopped – 1/2 cup
- Ginger garlic paste – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Coriander powder – 1/8 tsp
- Fennel powder – 1/8 tsp
- Cumin powder – 1/4 tsp
- Asafoetida – 1/8 tsp
- Finely chopped Cilantro – 2 Tbsp
- Salt to taste
- Warm water – 1/2 cup
- Oil for frying – 1 Tbsp
PREPARATION-
- In a mixing bowl add all the ingredients except oil and water and whisk. Make sure there are no lumps in it.
- Now slowly by adding water turn the flour into a batter. Do not add all the water at once as the quantity of water you will need will also depend on the flour also. The batter should be in Dosa batter consistency (little more runny than the cake batter)
- Heat a non-stick tawa or frying pan and sprinkle 1/2 tsp oil on it.
- Now pour your batter to a plate or shallow bowl. Dip one bread slice in the batter, coat it with batter on both the sides and put it on a pre-heated non-stick tawa / pan.
- Cover and cook for 1 minutes, When the bottom side of the bread baji is done, flip over, cover and cook for another minute. Do the same for all slices. Sprinkle 1/2 of oil each time if necessary. (Fry it until golden brown and flip. Do the same for other side too).
- Do not keep the bread slices in batter for more than a few seconds otherwise it will become soggy and will break.
- Serve hot with chutney / ketchup of your choice.
