Vegan Bajji
Crispy, golden, and utterly irresistible, Vegan Bajji is a plant-based twist on the beloved South Indian street snack that’s perfect for any occasion. This recipe combines chickpea flour (besan) and rice flour to create a flavorful batter infused with vibrant spices like turmeric and red chili powder. Slices of fresh potatoes and onions—or your favorite vegetables—are dipped in the thick, spiced batter and deep-fried to crunchy perfection. Using coconut oil adds a subtle, natural aromatics that elevate the dish while keeping it vegan and wholesome. Ready in just 30 minutes, this crowd-pleasing snack is ideal for serving with tangy coconut chutney or bold tomato sauce. Whether you’re searching for a quick appetizer or an indulgent teatime treat, this Vegan Bajji recipe is a delightful homage to classic South Indian flavors.
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Recipe Information
Ingredients
- 200 grams Chickpea flour (Besan)
- 50 grams Rice flour
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 0.25 teaspoons Baking soda
- 1 teaspoons Salt
- 250 ml Water
- 2 large Potatoes
- 2 large Onions
- 500 ml Coconut oil or any vegetable oil
Instructions
Start by preparing the vegetables: wash and slice the potatoes and onions into thin rounds. If you prefer, you can use a variety of vegetables such as eggplant, bell peppers, or cauliflower.
In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, baking soda, and salt.
Gradually add water to the dry ingredients while whisking constantly to form a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but not too runny.
Taste the batter and adjust salt or chili powder if needed.
Heat coconut oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of the batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
Dip each vegetable slice into the batter, ensuring it is fully coated, and gently drop it into the hot oil.
Fry the vegetable pieces in batches to avoid overcrowding the pan. Fry them until golden brown and crispy on all sides, which should take about 3-4 minutes per batch.
Use a slotted spoon to remove the fried bajji from the oil and place them on paper towels to drain any excess oil.
Serve the hot bajji with coconut chutney or spicy tomato sauce as a delicious and satisfying vegan snack.
Nutrition Facts
Calories |
5819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.2 g | 661% | |
| Saturated Fat | 430.8 g | 2154% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 48.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4272 mg | 91% | |
*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.
