Bhajji

Bhajji is a popular Indian snack or appetizer, often served with chai or other beverages. It is a type of fritter made by deep frying vegetables coated in a batter of gram flour (also known as besan). The most common version is the onion bhajji, but other vegetables such as potato, eggplant, and chili are also used.

History

The origin of bhajji is traced back to the Gujarat region of India, where it is known as pakora. It has since spread to various parts of the country, with each region adding its own twist to the recipe. In South India, for example, bhajji is often served with coconut chutney.

Preparation

The preparation of bhajji involves slicing the vegetables, dipping them in a batter of gram flour mixed with spices, and then deep frying them until they are golden brown. The batter is typically made with gram flour, water, and spices such as turmeric, chili powder, and cumin. Some recipes also include baking soda or baking powder to make the bhajji more fluffy.

Variations

There are many variations of bhajji, depending on the region and personal preference. Some of the popular ones include:

• Onion bhajji: This is the most common type of bhajji, made with thinly sliced onions.
• Potato bhajji: Also known as aloo bhajji, this is made with thinly sliced potatoes.
• Eggplant bhajji: This is made with slices of eggplant, also known as brinjal.
• Chili bhajji: This is a spicier version made with green chilies.

Serving

Bhajji is typically served hot, often with a side of chutney or ketchup. It is a popular snack in Indian households, especially during the monsoon season. It is also a common street food in many parts of India.

See also

• Pakora
• Samosa
• Vada