Bajji
Crispy, golden, and utterly irresistible, Bajji is the ultimate Indian street food snack that brings bold flavors and satisfying crunch to your plate. This easy-to-make fritter recipe features a spiced batter made from besan (gram flour), rice flour, and a fragrant blend of turmeric, cumin, asafoetida, and red chili powder, which perfectly complement the natural sweetness and earthiness of sliced vegetables like potatoes, eggplants, bananas, or onions. Deep-fried to perfection, Bajji boasts a crisp exterior that seals in the tender, flavorful vegetable core. Perfect as an appetizer or tea-time indulgence, serve these crowd-pleasing delights hot with coconut chutney or tangy tomato ketchup for a snack that’s both comforting and satisfying. Ready in under an hour, Bajji is an ideal recipe for any occasion where fast and flavorful are the stars of the menu. Keywords: Bajji recipe, Indian fritters, vegetable snack, deep-fried, easy appetizers, crispy snacks.
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Recipe Information
Ingredients
- 1.5 cups Besan (gram flour)
- 0.5 cups Rice flour
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida
- 0.25 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Water
- 2 cups Vegetables (potatoes, eggplants, bananas, onions)
- 2 cups Oil for frying
Instructions
Wash and slice the vegetables of your choice (such as potatoes, eggplants, bananas, onions) into medium thickness slices to ensure even cooking.
In a large mixing bowl, combine besan, rice flour, cumin seeds, red chili powder, turmeric powder, asafoetida, baking soda, and salt.
Gradually add water to the dry ingredients while stirring to create a smooth batter. The consistency should be thick enough to coat the back of a spoon but not too runny.
Heat oil in a deep frying pan over medium heat. The oil needs to be hot but not smoking.
Dip each vegetable slice into the batter, ensuring it is well coated, and carefully drop it into the hot oil.
Fry the bajji in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes per side, depending on the vegetable.
Remove the bajji from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve the bajji hot with coconut chutney or tomato ketchup as a delicious snack.
Nutrition Facts
Calories |
5459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.3 g | 626% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 24.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
