Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 225 | Grams | Flour, Rice | Make batter in water |
| 2 | Nos. | Eggs beaten | Mix to the batter |
| 1 | Teaspoon | Turmeric Powder | Mix with batter |
| 0.5 | Teaspoon | Jeera (Cumin Seeds) | ground into powder |
| 1 | Teaspoon | Chilly Powder, Red | or fresh green chillies finely chopped |
| 2 | Salt-Spoon | Salt | to taste |
| 1 | Large | Onion | finely chopped |
| 1 | Flakes/Cloves | Garlic (Lason, Losun) | finely chopped |
| 150 | Ml. | Cooking Oil | for frying |
Methods
Blendl the malsla powders, minced garlic and onion and salt, with 2 beaten eggs and the rice flour well. Add a little water if needed to make the batter to form into balls.
Place a deep frying pan on the stove, and fill it with sufficient oil, for deep frying. Put spoonfuls of dough into the heated oil, and fry the bajjas. When fried, remove with a perforated ladle, and drain the excess oil, and place it over a wicker tray, laced with kitchen paper towels..
Serve with ketchup, or a suitable sauce.
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