- submitted by Dahlia on 04-23-2010
(Pakoras, Bajjia, Pakodas, Vegetable Fritters)
Bajji or
Pakoras or
Pakodas are a famous snack all over India. It can be found in five star hotels, small shops, road side stalls and seashores shops. It is a versatile recipe that can be made with any vegetable available on hand. The vegetable is thinly sliced, dipped in gram flour batter and then deep fried.
Some of the popular bajjis/pakoras are
vazhakkai bajji, made with raw banana,
vengaya baji (Pyaz Pakora), made with onion circles,
cauliflower bajji/pakora,
urilai kilangu bajji (aloo pakora), made with potato slices,
bread bajji/pakoda,
palak pakoda, made with spinach leaves,
kathrikai bajji (bainghan pakora), made with brinjal slices,
paneer pakora/bajji and
milagai bajji (mirchi pakora), made with banana peppers.
Other vegetables can also be used to make bajji/pakoras like
zucchini bajji/pakora, brocooli bajji/pakoras, mushroom bajji/pakoras , paneer pakoras, tofu bajji/pakoras, soya chunks pakodas etc. Non veg lovers can make
shrimp bajji/pakoras or
chicken bajji/pakoras (with chicken strips). When hard boiled eggs are used to make the bajjis, it is called
mutta bonda (Egg Bonda).Whatever you use, the recipe is the same. You can make this as an appetizer or as an evening snack with tea.
Ingredients
Besan (Gram Flour/ Chickpea Flour) – as needed (start with 1/2 cup)
Assorted Vegetables – depending on availablity (Raw Banana, Potatoes, Bread Slices, Banana Peppers, Cauliflower, Onion etc)
Red Chili Powder – 1 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Baking Soda – 1/4 tsp
Water – as needed to make batter
Salt – to taste
Oil – for deep frying
Assorted Bajjis
Method
1. Cut the vegetables into small pieces. Generally raw banana, potato, brinjal and onion are made into thin slices, cauliflower is cut into bite sized florets, bread is cut diagonally to form a triangle.
2. Mix all the dry ingredients (besan, corn flour, red chilli powder, baking soda, cumin powder, turmeric powder and salt) in a bowl.
2. Add water little by little while mixing it constantly to make a smooth batter.
3. In the mean time heat oil for deep frying.
4. Dip the vegetables/bread/shrimp/chicken one at a time in the batter so that it is completely coated with the batter and drop in hot oil.
5. Do not overcrowd the oil. There should be enough space for the bajjis to float in the oil without getting stuck to each other. Deep fry till it becomes golden brown.
6. Drain excess oil in paper towels and serve hot with some
chutney, hot sauce or ketchup.
Tips
- Add 2 tblsp of rice flour/corn flour to the bajji batter and make bajjis/pakoras. This way the bajjis/pakoras will stay crispier for a longer time. This will be very useful when making for guests or for parties.
- The temperature of the oil should be medium hot. If the temperature is too hot, the outside will get browned too fast without the vegetable getting cooked. If the temperature is too low, the bajji will become very oily.