Bhajiya | Pakora | Vegetable Fritters Indian Style

Oh the joys of Bhajji

Bajji - A recipe for vegetable fritters, Indian Style. | A Life (Time) of Cooking | Indian Recipes | Vegetarian

Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath-taking joy that goes on and on and on.

Bhajiya is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.

It is accompanied with fresh mango cheeks with chaat masala. Bhajiya can be served as breakfast, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.

There are some similar recipes. Try our Plantain Chips, Herb and Walnut Fritters, Onion and Green Chilli Bhajji, Crispy Battered Onion Bhaji, and Okra and Cauliflower Pakora.

Or for snacks, try the Channa Chat with Chat Masala, and Baked Chickpeas.

Browse all of the Bhajiya here and all Indian Snacks here. Or explore our Indian recipes. Our Indian Essentials are here. Or be inspired by our easy Early Summer recipes.

Bajji - A recipe for vegetable fritters, Indian Style. | A Life (Time) of Cooking | Indian Recipes | Vegetarian

A Note on The Batter

The batter should be slightly thick & flow like a ribbon. If the batter is too thin, the bhajiya will have batter tails. Add a little more rice flour and or besan flour. If the batter is too thick, it will yield hard bhajiya. Add a tiny amount of water until the right consistency is formed.

Bhajiya – Pakora – Indian Vegetable Fritters

1 cup gram flour
1/2 cup rice flour
1 tspn salt
1/2 tspn eno (those salts that you can buy from the supermarket – get unflavoured or lemon flavoured) or 1/4 tspn baking soda
1/2 tspn chilli powder
large pinch asafoetida
1/4 tspn turmeric powder

Choose from:
potato – peeled and thinly sliced
brinjal (eggplant), sliced
green plantain, peeled and sliced
onion, peeled and sliced
red pepper, cut into slices or rings
small mushrooms

oil or ghee for deep frying

When you are slicing the vegetables, remember that they will need to cook in the batter so they cannot be too thick, yet they need to retain flavour so cannot be too thin.

Make the batter by mixing all the batter ingredients in a bowl and adding about a cup of water or more to make a smooth thick batter. Set aside for 30 minutes.

Heat some oil or ghee in a deep skillet or kadai.

Coat the vegetable slices by dipping them into the batter — fry a few pieces at a time over medium heat until golden brown on both sides.

Drain them on paper towel or grease absorbing paper and serve with any chutneys.



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