Bhajji is a very popular type of fritter in many states in India, especially Tamil Nadu, Kerala, Andhra Pradesh, Karnataka, Maharashtra, Gujarat, Odisha, Assam and West Bengal. In south it’s commonly known as “bhajji”, whereas it is known as “bhajiya” in the other states.
Nowadays you can eat bhajjies all over the country, and also in other places like Sri Lanka and Malaysia.
Bhajji is a snack food where various vegetables are dipped in a mixture of gram flour batter and deep fried. Though my family is from Sri Lanka, we love bhajjies very much 😉
This recipe makes a lot of bhajjies for about 7-8 persons, so go ahead 😀
- 200 g gram flour
- 2 teaspoon red chili powder
- 2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida
- 2 onions – cut into rings
- 1 plantains, sliced in thin pieces
- 1 potato, sliced in thin pieces
- Vegetable oil for deep frying
In a bowl add the gram flour, salt, chili powder, turmeric powder, asafoetida. Add the water in small amounts, and min the batter well till you get a smooth, fluid-like batter were you can dip the cut vegetables, so they get covered. The batter should not be too thick, but also not too liquid.
In a large pan, heat the oil.
Add the cut vegetables one by one, in the batter. Let it be properly covered by the batter and then deep fry it, till the covered batter turns golden.
Serve the bhajjies with ketchup, chili sauce or mayo.