|This article does not cite any sources. (August 2007)|
|Alternative names||Bhaji, bajji|
|Place of origin||India|
|Region or state||Karnataka|
|Main ingredients||Gram flour, vegetables|
|Similar dishes||Pakora and other fritters made from wheat or corn flour|
|Cookbook: Bhajji Media: Bhajji|
A bhajji, bhaji or bajji, is a spicy Indian snack similar to a fritter, with several variants. Outside the Indian states of Maharashtra, Andhra Pradesh, Tamil Nadu, and Karnataka, such preparations are often known as pakora. It is usually served as a topping with various Indian meals, but has become popular to eat alone as a snack. It is a popular street food in Maharashtra, Andhra Pradesh, Karnataka, and West Bengal in 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 Telugu meal on special occasions like festivals, 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.
Variations: Chilli bajji and bread bajji (or bread pakoda) are some of the most famous variations of bhajji.
Onion bhajjis are often eaten as a starter in Indian restaurants before the main course, 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.
Preparation of Bajjis, the famous street food in South India
|Wikimedia Commons has media related to Bhajji.|
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|