Bhajiya is a spiced fritter originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and worldwide. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.
Bhajiyas are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them.
Common varieties of pakora use onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper
Assorted Bhajiyas
Common varieties of Bhajiyas use onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper
Ingredients
- 2 potatoes, peeled and sliced into rounds
- 2 onions, cut into rings
- 1/2 aubergine, sliced into thin rounds
- Few whole spinach leaves, washed and dried
- 4 whole green chillies, split lengthwise
- 1 cup gram flour pistachios, slivered
- 1,1/2 teaspoon salt
- 1/2 teaspoon whole coriander
- 1/2 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 tablespoon chopped coriander leaves
- 1/4 teaspoon bicarbonate of soda
- oil for frying
- 1/2 teaspoon tymol (Ajmo - optional)
Instructions
- Mix the gram flour with approximately 'half cup water to make a smooth batter
- Add the spices. salt, tymol (optional), bicarbonate of soda and coriander leaves, and mix well
- Heat the oil
- Take one piece of vegetable at a time, dip into the batter to completely cover it, and deep fry in oil
- Put enough bhajias to cover the surface of the oil
- Turn each bhajia individually to cook both sides (potatoes take longer to cook)
- Drain onto kitchen paper
- Ensure the oil is hot before introducing a fresh batch
- Serve on their own or with coconut chutney, red garlic chutney or tamarind chutney
