I have no qualms deep frying now and then, especially if it’s a rainy day and your mood and taste buds are screaming cardamom tea with bajjis. I always eye ball my bajji batter mix so the proportions below are approximate. I always stock besan in my freezer because although it’s a now-and-then type ingredient, it’s the most handy to have around for any kind of bajjis or bondas or even for thickening gravies. You may also like this Mysore bonda recipe or aloo bondas for a nice evening snack too.
