Potatoe Bhajia’s is one Kenyan recipe that I really do enjoy you can have it as a snack or even as a meal with a side.
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How to Make Perfect Bhajia: A Delicious Snack Recipe
Bhajia, also known as bhaji or onion bhaji, is a beloved snack in Indian cuisine, particularly enjoyed with chai. These crispy, deep-fried fritters are made with gram flour and a variety of vegetables, making them a perfect appetizer or tea-time snack. Here’s how to make perfect bhajia at home.
Ingredients
For the Bhajia
- 1 cup gram flour (besan)
- 2 medium onions, thinly sliced
- 1-2 green chilies, finely chopped (adjust based on your spice tolerance)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water (as needed)
- Oil for deep frying
Optional Ingredients
- 1/2 cup potato, grated (for aloo bhajia)
- 1/2 cup spinach, chopped (for palak bhajia)
- 1 tablespoon ajwain (carom seeds) (for added flavor)
- Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Prepare the Batter
Mix the Dry Ingredients: In a large mixing bowl, combine the gram flour, turmeric powder, red chili powder, cumin seeds, and salt.
Add Vegetables: Add the thinly sliced onions and any additional vegetables (potato or spinach) to the bowl. Mix well so the vegetables are coated evenly with the dry ingredients.
- Add Water: Gradually add water to the mixture, starting with a few tablespoons. Stir until you achieve a thick, smooth batter. It should be thick enough to hold the vegetables together without being too runny.
Step 2: Heat the Oil
- Prepare the Oil: In a deep frying pan or kadai, pour enough oil for deep frying. Heat the oil on medium-high flame until it’s hot but not smoking. You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises quickly, the oil is ready.
Step 3: Fry the Bhajia
Shape and Fry: Using your fingers or a spoon, drop small portions of the batter mixture into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Fry Until Golden Brown: Fry the bhajia for about 4-5 minutes, flipping them occasionally until they are golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the bhajia from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 4: Serve Hot
Garnish: Garnish the bhajia with chopped fresh cilantro if desired.
- Serve: Enjoy your bhajia hot with mint chutney, tamarind sauce, or simple ketchup, along with a cup of steaming tea.
Tips for Perfect Bhajia
- Consistency of Batter: The batter should be thick enough to coat the vegetables. If it’s too runny, the bhajia will be soggy.
- Temperature Control: Ensure the oil is hot enough for frying. If the temperature is too low, the bhajia will absorb more oil and become greasy.
- Variations: Experiment with different vegetables like cauliflower, zucchini, or even paneer for unique bhajia versions.
Conclusion
Making perfect bhajia at home is an easy and rewarding process. With the right ingredients and techniques, you can enjoy this delicious snack that’s crispy on the outside and flavorful on the inside. Whether you’re hosting a party or simply craving a tasty treat, bhajia is sure to impress!
