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BHAJJIS (Bhajiya)



Bhajjis are the king of "Tiffin". When the first showers come, the taste buds start tingling with fine aroma of frying Bhajjis in Gujarat and other northern parts of India. I am going to post hitherto never posted recipe of Bhajjis which would surprise you with its aroma and taste. If you think that this is an over statement, try it out and you would agree with me..

Kadalai Maavu (Besan) 1 cup
Rice Flour 1 spoon
Dhania 1 tbsp
Red Chilli (coarsely broken) 1 nos
Onion Paste 1 tbsp
Green Chilli (paste) 1no.
Garam Masala 1/2 spoon
Dhania Jeera Powders 1/2 spoon+1/4 spoon
Chilli powder 1 spoon
Turmeric powder 1/4 spoon
Curd/Amchur/Tamarind extract 1/2 spoon
Asafoetida powder 1/2 spoon
Salt to taste Oil for frying

Select big Potatoes or Onions or Brinjals. Make round slices in a slicer of about 3 to 4 mm thickness. Put potato and onion slices in salt water for some time, and drain off and wipe dry with cloth or paper. If you are using big chillies, make a long slice on each chilli , remove the seeds and keep them ready for dipping and frying..


Coarsely pound Dhania seeds and red chilli and set aside. Mix both Kadalai maavu (besan) and Rice flour thoroughly, make paste of a small onion and one green chilli and add all the dry spice powders and salt along with onion-chilli paste to the dough. Also add any acidic medium like Mango powder or a bit of tamarind extract or sour curd. Taste for salt and use as per your taste. Make sure that there should be just a hint of sourness. If you don't like it, you can avoid sour agents totally. Add little by little water and make thick dough of Dosai maavu consistency. If you want very crisp Bhajjis, you can mix quarter spoon of cooking soda in half a spoon of oil, mix thoroughly first and then add in dough and stir-mix thoroughly. Take oil in Kadai (200 ml) and heat it on high flame. after some time drop a drop of dough and check if oil is ready for frying. If ready, the drop would immediately come on top fried. Reduce the flame to medium or sim . Now carefully dip each filler like Onion round ring or Potato slice or Green Chilli and coat it properly in dough. Drop very carefully in oil and fry till the outer cover of Bhajji dough becomes golden Brown. Never fry Bhajjis till brown. Using a frying sieve, remove the bhajjis in a vessel where you should keep a paper at the bottom to absorb excess oil. Serve hot hot Bhajjis with Kothumalli Chutney or Tomato sauce. I bet , this recipe would bring loads of applause and appreciation from your loved ones and guests. 


And feed back as usual would be just great.

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