Bajji

Mix chick pea flour, rice flour and water to make a thick batter. Add chili powder, salt, turmeric powder, coriander powder and asafoetida powder and mix the batter thoroughly.

Heat oil in a deep frying pan over high heat. When the oil is hot, lower the heat to medium. Dip slices of potatoes or eggplant in the batter and drop it in the hot oil. You can fry upto 6 slices at a time. When one side of the Bajji is light brown, turn over and fry until the other is light brown. Place the fried bajjis on a tissue paper to drain oil. Serve with tomato ketchup.