5 – 6 slices of bread
2 scoops besan (senaga pindi)
1/4 scoop rice flour
1/4 tsp red chili powder
1/2 tsp vammu
Cut the edges of bread and cut into 4 pieces.
Mix besan, rice flour and ½ tsp red chili powder and vammu along with salt with water. Batter should have semi solid consistency.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Pick each slice of bread, dip in the dough and gently drop in oil. Keep turning back and forth so it will not burn. Bread bajji will fry very fast.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Ketchup can be used as a side dish for bread bajji.