- For Bajji: :
- Bread : 4 Slices
- Chickpea (Kadala) Flour : 1 cup
- Quality Turmeric Powder : ¼ Teaspoon
- Asafoetida : 1 Pinch
- Salt : To taste
- For Garlic Chutney :
- Peeled Garlic cloves : 1 large Bulb
- Quality Red Chili/Kashmiri Chili Powder : 2 tsp or as per taste
- Salt : To taste
- Water : 1/6 cup
To make Garlic Chutney:
Blend Garlic Cloves, Chili powder, Salt and about 1/6 cups (approximately 6-7 Tablespoons) of Water in a blender to a smooth paste.
To make Garlic Chutney Bread Bajji:
- Mix the Chickpea (Kadala) Flour, Turmeric Powder, Asafoetida and Salt adding some water to make a smooth paste with thickness of Dosa Batter.
- Cutting the bread: For perfect size shape, pile the bread slices and cut evenly.
- Slice away the brown edges of the Bread first.
- Cut each slice of bread into 4 rectangular or triangular pieces.
- For perfect size shape, pile the bread slices and cut evenly.
- Take two pieces of bread, apply the Garlic chutney on one slice as required and stick both the pieces together.
- You can apply any thick chutney of your choice like Green Chuteny.
- Dip in the Chickpea (Kadala) batter till all sides are covered .
- Fry and serve hot with Sauce or Tamarind Chutney for an unique spicy, sweet and sour ‘snack’ experience.
