Bhajiya Recipe

5 from 1 vote

Bhajiya are crisp Indian fritters made with vegetables or other ingredients coated in a spiced gram flour batter. Some varieties are made from a seasoned ground-lentil mixture. This mixed Bhajiya Recipe includes potato, brinjal, large green chillies and bread, each coated in the same batter and fried separately. Serve these assorted fritters hot with chutney, tomato ketchup or masala chai.

Prep Time20

Cook Time30

Total Time50

Course: Snacks

Cuisine: Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 554kcal

Author: Dassana Amit

Ingredients

For Bhajiya Batter

2 cups gram flour (besan)
⅓ cup Rice Flour
1 teaspoon carom seeds (ajwain)
1 to 2 pinches asafoetida (hing)
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon white sesame seeds – optional
water – as needed to make the batter
salt – add according to taste

Vegetables

2 to 3 small-sized brinjal – thinly sliced (eggplant)
1 large potato – peeled and thinly sliced
4 large green chili – the larger variety of green chilies meant for bajji or pakoda
2 to 3 slices of bread – whole wheat or regular white bread

For Frying

oil – as required for deep frying

US Customary - Metric

Instructions

Making Batter

Combine the gram flour, rice flour, ajwain, sesame seeds (optional), ground spices, hing and salt in a mixing bowl.
Gradually add water while whisking to make a smooth, lump-free batter. The batter should have a medium-thick consistency that coats the vegetables evenly without sliding off.
Whisk the batter very well to aerate it. Set the batter aside.

Preparing Vegetables

Thinly slice the brinjals and place them in salted water for about 15 minutes. Drain, rinse and pat the slices completely dry.
Thinly slice the potato into even rounds. Slit the large green chillies lengthwise without separating them into two pieces. Remove the seeds from the chilies using a spoon.
Cut the bread into triangles or smaller pieces, depending on the size you prefer.

Frying Bhajiya

Heat oil for deep-frying in a kadai or heavy pan over medium heat. Drop a small portion of batter into the oil to test the temperature. It should rise gradually to the surface without browning too quickly.
Fry this small portion until cooked, let it cool slightly and taste it. Adjust the salt or spices in the batter if needed.
Dip the potato slices one at a time into the batter, coating them evenly. Let the excess batter drip back into the bowl, then carefully place the slices into the hot oil.
Fry in batches until the underside becomes light golden. Turn them over and cook the other side, turning again as needed, until the potato is tender and the coating is crisp and evenly golden.
Coat and fry the slit green chillies in the same manner. Turn them as needed so that they cook evenly.
Quickly dip the bread pieces in the batter and fry until crisp and golden. Do not let the bread soak in the batter.
Lastly, coat and fry the brinjal slices until the coating is crisp and the brinjal is tender.
Drain all the fried bhajiya on kitchen paper or a wire rack. Sprinkle with chaat masala and some chopped coriander leaves, if preferred, and serve hot.

Notes

Keep the batter medium-thick so that it coats the ingredients evenly. Slice the potato and brinjal thinly and uniformly.
Dry the vegetables well before dipping them in the batter.
Keep the oil moderately hot throughout frying.
Fry in small batches without overcrowding the kadai.
Use large, mild green chillies rather than small hot chillies.
Whisk the batter very well to aerate it. This helps create a light coating without adding baking soda.
For a slightly puffier coating, you can add 2 to 3 pinches of baking soda. I do not add it, as thoroughly whisking and aerating the batter works well.
Coat and fry the bread immediately so that it does not become soggy.
Use gluten-free hing and omit the bread for a gluten-free version.
Reheat leftovers in an oven or air fryer rather than a microwave.

Nutrition