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Mixed Greens Fritters

16 Sep

Aku Kura Punukulu.

Spinach, fenugreek and cilantro are mixed with besan and made into batter with yogurt. The mixture is then dropped into hot oil and deep fried till brown in color. Serve mixed greens fritters as a tea time snack or with any pickle rice.
Makes: around 10 Mixed Greens Fritters.


Besan 1 Cup
Yogurt 1/2 Cup
Onion 1 Small
Sooji 2 Tbsps
Cilantro few Leaves
Fenugreek Leaves Few Pinches
Spinach few Leaves
Green Chiles 2
Soda Bi Carb a Small Pinch (optional)
Salt to taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.
Wash and roughly chop spinach and cilantro leaves.
Separate and thoroughly wash fenugreek leaves.
Peel and slice the onion.

In a mixing bowl, combine all the ingredients and make it into a thick pourable batter.
Use few drops of water if necessary.

Heat oil in deep frying pan on medium low heat.
Drop small lime sized portions of the prepared batter into hot oil.
Let the bhaji turn brown on all sides.
Remove the bhaji onto a absorbent paper.
Repeat the same with any remaining batter.
Serve mixed greens fritters immediately.
Notes: Make sure to deep fry on a medium low heat to allow insides of the fritters to cook.

Suggestions: If the fritters are not cooked properly, drop them back into oil and deep fry on low heat till done.
Variations: You can also add soaked sago to the batter if you wish.
Other Names: Aku Kura Punukulu, Mixed Greens Fritters, Mixed Greens Bhaji.


Potato Fritters Chaat

2 Aug


Potato fritters are prepared by dipping the sliced potato in gram flour batter and deep frying them in oil till golden in color. Then the potato fritters are stuffed with finely chopped onion, spices, herbs and peanuts. Finally lemon is squeezed to finish it off. Serve potato fritters chaat immediately.
Makes: around 5 Potato Fritters Chaat.


Potato 1
Besan 1/2 Cup
Onion 1 Large
Roasted Peanuts 2 tbsps
Whole Red Chile 1 Small
Red Chile Powder 1 tsp
Cilantro few sprigs
Salt to taste
Lemon 1/2
Soda bi Carb a Pinch
Oil for deep frying

Method of preparation:

Peel, wash and slice the potato into thin circles.
Make sure the circles are not too thin and soak them in cold water until required.
Peel and finely chop the onion.
Clean, remove hard stems and finely chop cilantro.
Grind the red chile and a tbsp of chopped onion into coarse paste with enough salt.
In a small bowl, add red chile onion paste and stir in potato slices and leave aside for few minutes.

Heat oil in wok on medium high heat for deep frying, add few pinches of salt.

In a mixing bowl, add besan, few pinches of red chili powder, salt and soda-bi-carb.
Add sufficient water little by little to make thick flowy batter almost having honey like consistency.
Dip each potato slice in besan batter making sure the batter is coated on both the sides of the potato.
Remove the dipped potato slice from the mixing bowl and slowly drop into hot oil.

Potato slice should sizzle once it hits hot oil else oil has not reached required temperature.
Repeat the same with other potato slices.
Fry on both sides until light golden brown and remove the potato fritters on to kitchen napkin.
Once warm enough to handle, slit each fritter in the middle making sure not to cut it into half.

In a mixing bowl, mix thoroughly chopped onion, roasted peanuts, cilantro, salt.
Stuff the potato fritters with spoonful of the prepared chopped onion mixture.
Squeeze few drops of lemon juice on each stuffed potato fritter.
Layer a big pinch of red chile powder and little salt on each potato fritter.
Serve potato fritters chaat as a snack with few wedges of lemon on the plate.
Notes:Make sure potato fritters are fried properly before removing from heat.

Suggestions: If the fritters come out too thin, make sure the besan batter is thick enough. If the fritters are little hard to touch, add pinch of soda bi carb to the batter and try again.
Variations: Layer a pinch of chaat masala on top of the stuffed potato fritters if desired.
Other Names: Potato Fritters Chaat, Alu Bhaji, Aloo Bajji.

Tomato Fritters Chaat

28 Jul

Tomato Bajji Masala.

Whole tomatoes are dipped in besan batter and deep fried on medium heat till golden brown. The tomato fritters are then halved and the juices are scooped out. Chopped onion, spices and herbs are added to the juices and this mixture is filled into the tomatoes and served immediately.
Makes: 4 Servings of Tomato Fritters Chaat.


Ripe Tomato 2 Medium
Besan / Gram Flour 5 tbsps
Soda bi Carb a Pinch
Onion 1
Roasted Peanuts 2 tbsps
Chaat Masala 1/2 tsp
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Thoroughly wash the tomatoes and pat them dry.

In a deep small mixing bowl, add besan, soda bi carb, few pinches of red chili powder and salt.
Pour enough water to make the mixture into somewhat thick batter.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, dip the tomato into the besan batter and thoroughly coat it with thick besan batter.
Carefully and slowly drop the coated tomato into the hot oil.

Deep fry the tomato until it turns light golden brown all over (around 5 minutes).
Scoop the hot oil from the deep frying pan and pour over the just dropped tomato if the oil is not deep enough to soak the tomato.
Remove the tomato fritter onto a absorbent paper.
Repeat the same with the other tomato.
Cool down the deep fried tomato a bit and cut it into halves.

Scoop the juicy part of the tomato with help of a sharp edged spoon into a small mixing bowl.
Repeat the same with remaining tomato halves.
To the mixing bowl having the tomato pulp and juices, add chopped onion, cilantro, lemon juice, roasted peanuts, red chili powder, chaat masala and salt.
Mix well and adjust any seasoning if required.
Fill the emptied tomato halves with the just prepared tomato onion mixture.
Garnish with cilantro and serve tomato fritters chaat immediately.
Notes: Make sure to get the besan batter right.

Suggestions: Adjust the deep frying time of the tomato according to its size.
Variations: Use ripe roma tomatoes in place of vine tomatoes if desired.
Other Names: Tomato Fritters Chaat, Tomato Bajji Masala.

Deep Fried Eggplant

6 Jul

Ullipaya Karam tho Vankaya Bajjilu.

Raw onion is ground into coarse paste with red chile and cumin seeds. Indian baby eggplants are stuffed with the onion red chile mixture. They are then dipped in thick besan batter and deep fried in hot oil till insides is completely cooked and outside is golden in color.
Makes: 3 Deep Fried Eggplants.


Indian Eggplants 3
Besan / Gram Flour 1 1/4 cups
Soda bi carb a pinch
Salt to taste
Oil for deep frying

For Stuffing:

Onion 1/2 Small
Whole Dried Red Chile 1
Cumin Seeds a Pinch
Salt to taste

Method of preparation:

Wash and pat dry eggplants.
Peel and roughly chop the onion.
Remove stem, and break red chile into pieces.
Grind chopped onion, red chiles, cumin seeds and salt together into coarse paste without adding any water.

Slit each eggplant vertically twice leaving its stem intact.
Stuff each eggplant with the a tbsp of prepared onion stuffing and keep aside.

In a mixing bowl, mix together besan, soda bi carb, salt together with enough water into smooth tight batter.

Heat oil in a frying pan on low medium heat and let oil get hot.
Dip each stuffed eggplant into the besan mixture and slowly drop into hot oil.
Fry on both sides until eggplant turns into light golden color (around 10 minutes).
Remove onto absorbent paper and repeat the same with remaining eggplants.
Serve deep fried eggplant with pickle rice or as a snack.
Notes: Make sure to fry the eggplants on low heat for a long time.

Suggestions: If insides of the eggplant are not cooked properly, deep fry the remaining on medium low heat until done. If the besan batter is not thick enough, it doesn’t coat the eggplants properly. If the batter is too thick, then the eggplants take lot of time to cook.
Variations: Also add a tsp of thick tamarind extract to the onion mixture if you wish.
Other Names: Deep Fried Eggplant, Ullipaya Karam tho Vankaya Bajjilu.

Ridge Gourd Patties

5 May

Beerakaya Vadiyalu.

Ridge gourd is chopped and salted. Later the salted ridge gourd is squeezed and mixed with rice flour and other spices and made into small patties. The patties are then either shallow fried on deep fried until golden brown in color. These are generally served with rice.
Makes: around 6 Ridge Gourd Patties.


Ridge Gourd 1 large
Rice Flour 3 tbsps
Onion 1 Small
Green Chiles 1 – 2
Red Chile Powder 1/4 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop cilantro leaves.
Peel and finely chop the onion.
Remove ends, remove skin and wash the ridge gourd.
Finely chop the ridge gourd (around 2 Cups).

Sprinkle a tsp of salt and leave chopped ridge gourd aside for 15 – 20 minutes.
Then squeeze the chopped ridge gourd between hands to remove water.

In a mixing bowl, add squeezed ridge gourd, rice flour, chopped onion, green chiles, red chile powder, cilantro and salt (if necessary).
Stir and slightly mash the mixture to form a very soft dough. Add little bit of water if necessary.
Take small lemon sized portion out of the mixture and flatten it on the palm to form a small disc.

Repeat the same with remaining mixture and keep all the flattened rigde gourd discs aside.

Heat a flat pan on low – medium heat.
Carefully arrange the ridge gourd discs on hot pan one by one.
Drizzle oil on each patty and let them fry on both sides until light golden brown in color.
Remove turai patties onto absorbent paper.
Serve ridge gourd patties with hot steamed rice or steamed rice mixed with pickle.
Notes: Make sure not to add too much rice flour.

Suggestions: If the patties are not cooked properly, put them back on heat and cook on low flame until inside cooks and outside turns crisp.
Variations: You can also add other kinda of flours to bind the ridge gourd mixture. The ridge gourd patties can also be deep fried.
Other Names: Ridge Gourd Patties, Beerakaya Vadiyalu.