Bombay Street Food Special #2 – Bhajiyas (Vegetable Fritters)

by Trisha Vaz
UPDATE: Edited to add a video recipe using the same great recipe.

For the second edition of the Bombay Street Food Special, I’ve chosen Bhajiyas. These are nothing but vegetable fritters. My mum used to make this for us as an after school snack and we always enjoyed it piping hot with some spicy tomato sauce. Today I’m going to share with you not one, but two, yes two types of bhajiyas and based on these, there’s a whole range of vegetables you can use to increase the variety. Have this with a piping hot cup of tea, there’s nothing better than this on a rainy day.

This one’s for all the potato lovers out there.

Aloo Bhajiyas (Potato Fritters)


2 potatoes, peeled and sliced and kept aside in salted water (Take some water in a bowl, drop in about 1/2 tsp. salt and stir.) till you’re ready to fry.
Oil, for deep frying


For the batter – 
1/2 cup besan (chickpea flour)
Salt, to taste
A pinch of turmeric powder
A pinch or two of red chilli powder
1/4 tsp. ajwain (carom seeds)
Water

Mix all the dry ingredients together and gradually add the water, a little bit at a time, till you get it to a dripping batter. It shouldn’t be too thin, it should coat the back of a spoon. (If its too thick, add a little water, if its too runny, add some more besan). Ensure you are left with a lump free batter.

Heat oil for deep frying.

When the oil is hot, pick up the potato slices from the salted water and drain off any excess water, dip well in batter till its coated and carefully drop it into the oil.

Fry on both sides till it gets a nice golden brown on a medium flame. Drain on some kitchen paper.

Serve hot with some spicy tomato ketchup.

If you have any excess batter, you can either slice up some more potatoes and make some more of these delicious fritters or you can use it for the next kind of fritters. You’ll see how in just a bit.

In the same manner, you can make fritters using cauliflower florets or spinach leaves (dip whole spinach leaves into the batter) instead of the potatoes and the same batter.

Kanda Bhajiyas (Spicy Onion Fritters)


2 onions, sliced
1-2 green chillies, finely chopped
1/2 cup besan (chickpea flour)
Salt, to taste
A pinch of turmeric powder
A pinch or two of red chilli powder
1/4 tsp. ajwain (carom seeds)
Water 
Oil, for deep frying
Mix all the ingredients except the water in a bowl. 
Add water a little at a time to form a medium consistency batter. It shouldn’t be too thick or too thin. 
Heat the oil. Carefully, using a spoon, place spoonfuls of the batter into the oil. Leave to cook, untouched for a few seconds. Then turn them around to ensure even cooking on all sides using a medium flame. 
Once they’ve turned a nice brown, drain on some kitchen paper. Serve hot.
Make sure you don’t burn them, or you’ll be left with bitter-ish fritters.
Serve hot with some tomato ketchup.
You can also add some grated lauki (bottle gourd) to the mix and make some lauki bhajiyas. If using grated lauki or bottle gourd, peel and grate it in advance. Sprinkle some salt and keep aside for about half an hour. Squeeze out all the water from the grated vegetable and add it to the mix.
So there you go, using these two methods, you can make atleast five different types of fritters, using a variety of vegetables.
Go on then, give it a try and tell me what you think of it!
These recipes have been linked to – 

Trisha Vaz

This post was posted in Goan Recipes, Recipes, Snacks, Starters / Appetizers, Vegan