South Indian Bajji Recipe: Onion Bajji, Raw Banana Bajji, and Potato Bajji
Introduction
A beloved snack in South India, Bajji is a crispy and crunchy fritter made by deep-frying various vegetables coated in a flavorful gram flour batter. Popularly enjoyed with a cup of chai (tea), this versatile snack can be made with a variety of vegetables such as onions, raw bananas, and potatoes. Whether served as an appetizer at parties or a quick tea-time treat, this Bajji recipe will surely win your heart with its irresistible crunch and tantalizing flavors. Let’s dive into the steps to make these deliciously crispy Bajjis!
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Banana (sliced into 1/4 inch pieces) | 1 |
| Potato (Aloo) (sliced into 1/4 inch pieces) | 1 |
| Onion (sliced into 1/4 inch pieces) | 1 |
| Sunflower Oil (for deep frying) | As required |
| Gram Flour (Besan) | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Fennel Seeds (Saunf, crushed) | 1/2 teaspoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 14
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Instructions
-
Prepare the Batter
Start by making the gram flour batter. In a mixing bowl, add the gram flour (besan), turmeric powder, red chilli powder, cumin powder, crushed fennel seeds, and salt. Gradually add enough water to form a batter thick enough to coat the back of a spoon. The batter should be smooth and free of lumps. Once done, set the batter aside for later use. -
-
Heat the Oil
Heat sunflower oil in a deep frying pan or kadai over medium heat. The oil should be sufficiently hot for deep frying, but not smoking. To check the oil temperature, drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready. -
Coat the Vegetables
Take the sliced vegetables – raw banana, potato, and onion – and dip them into the prepared batter, ensuring that each piece is thoroughly coated with the batter. Be gentle while coating to avoid breaking the slices. -
Fry the Bajji
Carefully drop the coated vegetables into the hot oil, one piece at a time. Do not overcrowd the pan to ensure even frying. Fry the Bajjis until they turn golden brown and crispy, which should take about 4-5 minutes. Turn them occasionally to ensure they cook evenly on all sides. -
Drain and Serve
Once the Bajjis are golden brown and crispy, use a slotted spoon to remove them from the oil. Place them on a plate lined with absorbent paper to drain any excess oil. Continue frying the remaining vegetables in batches. -
Serve
Arrange the hot Bajjis on a platter and serve them immediately while they are crispy and fresh. These Bajjis pair perfectly with tangy Raw Mango & Coconut Chutney or your favorite dip. For a classic South Indian touch, enjoy them with a cup of masala chai or coffee for the ultimate snack experience.
Tips for Perfect Bajjis:
- Ensure the oil is at the right temperature. If the oil is too hot, the Bajjis may brown quickly without cooking through; if it’s too cold, they may absorb too much oil.
- You can customize the batter by adding a pinch of asafoetida (hing) for an extra flavor boost.
- If you prefer a spicy kick, increase the amount of red chili powder according to your taste.
- For extra crispiness, you can add a tablespoon of rice flour to the batter.
Conclusion
This South Indian Bajji recipe is a celebration of flavors and textures that will make any snack time special. Whether you’re craving onion Bajji, raw banana Bajji, or potato Bajji, each one delivers a crunchy, golden bite that’s sure to satisfy your hunger. Serve them at your next tea party, or simply indulge in them during your next craving – either way, they’ll be a hit! Enjoy the warmth and comfort of this classic snack, and don’t forget to pair it with a refreshing beverage.
