20 July, 2023

Making of Bajji

Posted in : Recipes on July 20, 2023 by : admin

“Bajji,” also known as “bhaji” or “pakora,” is a popular Indian snack made by deep-frying vegetables in a seasoned gram flour batter. It’s a delicious and crispy dish that is perfect for rainy days or as an evening snack. Here’s a basic recipe for making Bajji:

Ingredients:

• Vegetables of your choice (commonly used are potatoes, onions, eggplants, and green chilies)
• Gram flour (besan) – 1 cup
• Rice flour – 2 tablespoons
• Red chili powder – 1/2 teaspoon (adjust to your spice preference)
• Turmeric powder – 1/4 teaspoon
• Baking soda – a pinch (optional, but it makes the bajji fluffier)
• Salt – to taste
• Water – as needed
• Oil – for deep frying

Instructions:

1. Preparation: Wash and slice the vegetables into thin rounds or strips. If using green chilies, slit them lengthwise without cutting them into halves.
2. Make the Batter: In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, baking soda (if using), and salt. Mix well. Add water gradually and whisk to make a smooth and thick batter. The consistency should be thick enough to coat the back of a spoon.
3. Heat Oil: Heat oil in a deep frying pan over medium heat. The oil should be hot enough to fry the bajjis but not smoking.
4. Dip and Fry: Dip the sliced vegetables into the prepared batter, ensuring they are well coated. Gently slide the coated vegetables into the hot oil one by one, taking care not to overcrowd the pan. Fry them in batches.
5. Fry Until Golden and Crispy: Fry the bajjis until they turn golden and crispy. Flip them occasionally for even frying. Remove them using a slotted spoon and place them on a paper towel to remove excess oil.
6. Serve: Serve the hot and crispy bajjis with green chutney, tamarind chutney, or tomato ketchup.

Tips:

• For a crispy texture, add a little rice flour to the batter.
• You can add a pinch of asafoetida (hing) to the batter for extra flavor.
• If you prefer a spicier version, you can sprinkle some chaat masala or black salt on the bajjis after frying.

Bajji is best enjoyed immediately while it’s still hot and crispy. It’s a versatile dish that can be made with different vegetables, so feel free to experiment with your favourite options. Enjoy!