For preparing traditional crispy bajji out of assorted vegetable, first prepare the batter. Mix roasted rice flour, roasted gram flour, maida, soda powder, red chilly powder, asafoetida, pepper powder, salt and a little water. Make a thick batter avoiding lumps.

Keep the batter aside for at least 1/2 an hour.

Heat oil in a pan.

Cut onion into medium thick diameter rings. It should not be very thin or very thick rings.

Cut the boiled potato into thin round slices.

Cut capsicum into strips. For plantain, peel off the skin and slice into thin lengthwise slices.

After slicing soak the slices in salt and turmeric water. This is done so that the colour and juice of the banana does not spoil.

For spinach, clean individual leaves and keep aside.

Brinjal should be cut into thin round slices and immersed in water till it is used.

Bittergourd also should be cut into thin round slices and kept aside.

Next, dip each vegetable in the thick batter and fry in the hot oil. Complete each separately in the same process.

Traditional crispy bajji out of assorted vegetable is ready. Serve hot bajiis with ketchup or chutney.