Bhajji

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For other uses, see Bhajji (disambiguation).
Not to be confused with Pav bhaji.
Bajji
Chilli Bites (Bhaji).jpg
Onion bhajji (left) with potato pakoras
Alternative names Bhaji
Type Snack
Place of origin India
Region or state Maharashtrian
Main ingredients Gram flour, vegetables
Similar dishes Fritter, made with wheat or corn flour
Cookbook:Bajji  Bajji

Bajji or bhajji is a spicy Indian snack similar to a fritter, with several variants. Outside the Indian states Maharashtra, Andhra Pradesh, Tamil Nadu, Karnataka, such preparations are often known as pakora. It is usually used as a topping on various Indian meals but has become popular to eat alone as a snack.[citation needed] It is a popular street food in Maharashtra, Andhra Pradesh, Karnataka, and West Bengalin India and can be found for sale in street-side stalls, especially in tapris (common food stalls on streets) and dhabas on highways.

Apart from being a must in the traditional Maharashtrian Tamil and Telgu meal on festivals and the like, bhajjis top the comfort food list when it comes to monsoons and rains. They are generally served with a piping hot cup of coffee, tea or a traditional serving of Yameen.

Preparation[edit]

Ingredients:

  1. Rice or gram flour
  2. Chopped or diced vegetables: Onions can be sliced into thin semi circles. Potatoes and egg-plants can be diced into whole circles.
  3. Basic spices like salt, turmeric, ajwain seeds
  4. Paste of fresh green chillies and fresh ginger. Alternately, finely chopped green chillies or red chilli powder
  5. Finely chopped coriander

Procedure:

  1. Prepare a dough of gram flour and water with a consistency that will allow you to pick the mixture and drop in the oil for frying without disseminating . Adding rice flour to the batter, even a spoonful, adds a crispiness. Ensure that there are no lumps.
  2. Add salt, turmeric, ajwain, chilli-garlic paste, coriander to the batter and mix well. The better you mix, the airier the mixture becomes.
  3. For onion bajji, mix all the onions in the batter at once.
  4. For other vegetables, pick and dip each slice in the batter.
  5. Coat the vegetable on all sides with the batter and drop gently in the oil, one after the other.
  6. Let the bajjis fry until golden and crispy.
  7. Serve hot with ketchup or fresh chutney.

Variations: Chilli bajji, Bread bajji or bread pakoda are some famous variations.

Onion bhajjis are often eaten as starters to main Indian cuisine courses, along with poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney and are traditionally made to a mild taste.[citation needed]


References[edit]

External links[edit]