Bajjis are one of the popular Indian snacks which does not demand much of our time or energy for the preparation. They are the Indian fritters which are prepared using gram flour / besan and a vegetable. I think, when it comes to the choice of vegetables used in a bajji , the possibilities are endless. It ranges from a simple slice of onion or a potato to chillies or green leafy vegetables. An Indian street hawker probably will never run out of customers with bajji/pakodas being on his menu. I guess even calorie conscious people would not mind binging on bajjis occassionally. A platter of bajjis with a cup of coffee on rainy days sounds so yummy.
My kids love bajjis. My son asked me to post a recipe for bajjis I make. I thought why not? The credit for this recipe goes to my mother in law. Onion is the vegetable used in her recipe. She doesn't go slicing onions into thin circles and dipping them in the besan batter. Instead she prefers to finely chop the onions and mix it with batter. Her sons are ardent fans of bajjis. My kids are turning out to be the same.Now here goes the recipe.
For Batter:
Besan - 2 cups
Salt - As needed
Chillie powder - 1 tsp or as needed
Baking soda -1/4 tsp
Onions (2) - finely chopped
Cumin seeds (Jeera) or Carom seeds (Ajwain)- 1/2 tsp
Oil for frying
Put a pan /wok on the medium flamed stove and add oil.
Mix all the ingredients together in a bowl and make a batter adding water. It should not be very thick or very watery. It should be some where in between. I don’t think you can mess up even you add a little extra water since you are not dipping onion slices in the batter.
Drop a little ball of batter into the oil, to check whether the oil is hot enough to add the dumplings. If the little ball sizzles and comes right upto the surface of the oil, then the oil is ready. Now add little dumplings of the batter with a spoon or your hand into the oil. Lower the flame. Or else the bajjis would be brown from outside and uncooked inside. Keep turning them with a slotted spoon so that they are brown through out, cooked inside and out. Remove them with a slotted spoon and drain on paper towels to remove the excess oil. Repeat in batches with the remaining batter.
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My kids love bajjis. My son asked me to post a recipe for bajjis I make. I thought why not? The credit for this recipe goes to my mother in law. Onion is the vegetable used in her recipe. She doesn't go slicing onions into thin circles and dipping them in the besan batter. Instead she prefers to finely chop the onions and mix it with batter. Her sons are ardent fans of bajjis. My kids are turning out to be the same.Now here goes the recipe.
For Batter:
Besan - 2 cups
Salt - As needed
Chillie powder - 1 tsp or as needed
Baking soda -1/4 tsp
Onions (2) - finely chopped
Cumin seeds (Jeera) or Carom seeds (Ajwain)- 1/2 tsp
Oil for frying
Put a pan /wok on the medium flamed stove and add oil.Mix all the ingredients together in a bowl and make a batter adding water. It should not be very thick or very watery. It should be some where in between. I don’t think you can mess up even you add a little extra water since you are not dipping onion slices in the batter.
Drop a little ball of batter into the oil, to check whether the oil is hot enough to add the dumplings. If the little ball sizzles and comes right upto the surface of the oil, then the oil is ready. Now add little dumplings of the batter with a spoon or your hand into the oil. Lower the flame. Or else the bajjis would be brown from outside and uncooked inside. Keep turning them with a slotted spoon so that they are brown through out, cooked inside and out. Remove them with a slotted spoon and drain on paper towels to remove the excess oil. Repeat in batches with the remaining batter.
Serve hot.
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