Vegetable Bajji (Bhajiyas)
Vegetable Bajji or Bhajiya are nothing but battered and deep fried veggies!
REPOSTING THIS: So I’ve got a recipe video tutorial for you guys. In case you follow me on various social media channels (which if you don’t yet, you should!), I started posting these quick Tasty-style videos. I’m having fun and recording cooking videos and I hope you guys have fun watching them! Not a pro yet, but I hope to learn along the way! 🙂 Your feedback is welcome!
Anyway, back to the post – the BHAJIYA or South Indian BAJJI. Deep fried Besan-coated veggies! A snack loved by one and all in India! 🙂
I cannot give you a “healthier” alternative to Vegetable Bhajiyas. You can maybe make a thick batter and try baking or shallow frying… but I assure you, none of those options will taste as good as the traditional deep fried version.
My 2 cent advice is to make and enjoy this about once or twice a year and sweat it out! 😉
Vegetable Bajji Recipe | Veg Bhajiyas
Start by washing the veggies. If using raw banana, potato or chayote, peel the skin off first. Soak the veggies in cold tap water.
To make the batter, mix the chickpea flur, rice flour, baking soda, red chilli powder and salt together.
Add enough water to make a smooth and thick batter.
Mix well to avoid lumps.
For the veggies, cut out thin circles wherever possible. If you want to make Raw Banana Bajj, instead of cutting across the length t get small pieces, you can cut across the breadth to get thin slices. You can cut them however you want. Just cut as thin as possible
Place the veggies in batches into the batter.
Dip each one into the batter and pour gently into hot oil. Don’t overcrowd the pan.
Let the bajji fry on both sides for 1-3 minutes r until they have turned a light golden brown and crispy.
Remove onto a slotted plate / paper towel to absorb excess oil.
Serve with chutney, sambar or as is.
- 2-4 Vegetables of your choice (Potato, Onion, Raw Banana, Eggplant-Brinjal, Chayote, Lady Finger, Jalapeno – seeds removed)
- Vegetable Oil – for deep frying
- Batter
- 1 cup Besan (Chickpea flour)
- 1 Tablespoon Rice Flour
- a pinch of Baking Soda
- 1 teaspoon Red Chilli Powder (adjust according to spice required)
- 1/2 teaspoon Salt (adjust to taste)
- a pinch of sugar
- 1/2 cup Water (or enough to make a thick but pourable batter)
- Note
- If using Jalapeno, remove the seeds and stuffed with some kind of mashed potato filling to reduce the spice
- Mix all ingredients mentioned under “batter”. You should have a thick batter (almost like a cake batter). If it is too thick, add water and mix well. If too runny, add about a tablespoon of chickpea flour (besan)
- Wash the vegetables well. Peel skin off from veggies like potato, chayote, onions. Cut them into thin slices. For veggies like onion, potato or eggplant, cut round slices. For raw banana, cut across the width and once or twice across length. Similarly, cut thin slices from other veggies as well. The thinner the vegetable, the faster it cooks.
- Place the veggies in batches into the batter.
- Dip each one into the batter and pour gently into hot oil. Don’t overcrowd the pan.
- Let the bajji fry on both sides for 1-3 minutes r until they have turned a light golden brown and crispy.
- Remove onto a slotted plate / paper towel to absorb excess oil.
- Serve with chutney, sambar or as is.
- Bajji stays well at room temperature for 2 days and in the fridge upto a week. It tastes good cold as well. But best served hot and fresh
Use a Mandolin slicer to get thin slices. But a good knife should do the job as well! 🙂
You’d also love –
Medhu Vada (Lentil Fritters)
Molagai Bajji (Jalapeno Fritters)
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It’s really big dish too prepare dude.
Yummy Pakode!