Crispy, golden fritters made from large green chilies stuffed with a tangy tamarind and spice mixture. This popular Andhra street food is the perfect spicy snack for a rainy day, best enjoyed with a squeeze of lemon and sliced onions.
Prep20 min
Cook15 min
Servings4
Serving size: 3 pieces
381cal
11gprotein
45gcarbs
19g
Ingredients
12 pcs large green chilies (Bajji variety, thick-skinned)
Crispy, golden fritters made with thinly sliced potatoes dipped in a savory chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day, ready in minutes.
Crispy, golden-brown onion fritters made with chickpea flour and spices. A classic Indian tea-time snack that's crunchy on the outside, soft on the inside, and perfect for a rainy day.
This andhra dish is perfect for snack. With 979.25 calories and 25.78g of protein per serving, it's a nutritious choice for your meal plan.
fat
baking soda
1 cup water (or as needed to make a thick batter)
2 cup oil (for deep frying)
Instructions
1
Prepare the chilies
Wash and thoroughly dry the green chilies.
Make a single slit lengthwise down each chili, being careful not to cut all the way through.
Gently scrape out the seeds with a small spoon or knife. This step is optional but reduces the heat.
2
Make the stuffing
In a small bowl, combine 2 tbsp besan, 1 tsp ajwain, tamarind paste, and 0.25 tsp salt.
Mix well to form a thick, uniform paste.
3
Stuff the chilies
Carefully open the slit in each chili and fill it with a small amount of the prepared stuffing paste.
Spread the stuffing evenly inside and set the stuffed chilies aside.
4
Prepare the batter
In a mixing bowl, whisk together 1.5 cups besan, rice flour, 0.5 tsp ajwain, red chili powder, turmeric powder, hing, baking soda, and 1 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
5
Heat the oil
Pour oil into a kadai or deep pan and heat over medium-high flame.
To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the right temperature.
6
Fry the bajjis
Take one stuffed chili, dip it completely into the batter, ensuring it's evenly coated.
Gently slide the battered chili into the hot oil.
Fry in batches of 3-4, avoiding overcrowding the pan.
Cook for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
7
Drain and serve
Once cooked, remove the bajjis from the oil using a slotted spoon.
Place them on a plate lined with paper towels to absorb any excess oil.
Serve hot with sliced onions, a sprinkle of chaat masala, and lemon wedges.
309cal
8gprotein
37gcarbs
15gfat
Ingredients
2 medium Potato (Peeled and thinly sliced)
1 cup Besan
0.25 cup Rice Flour (Adds extra crispiness)
1 tsp Red Chilli Powder (Adjust to your spice preference)
0.25 tsp Turmeric Powder
0.25 tsp Hing
0.5 tsp Ajwain (Lightly crushed between palms)
0.25 tsp Baking Soda
0.75 tsp Salt (Or to taste)
0.75 cup Water (Adjust as needed for batter consistency)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Potatoes
Wash, peel, and rinse the potatoes thoroughly.
Using a mandoline slicer or a sharp knife, slice the potatoes into very thin, uniform rounds (about 1.5-2mm thick).
Immediately place the sliced potatoes in a bowl of cold water to prevent oxidation and remove excess starch. Let them soak while you prepare the batter.
2
Make the Bajji Batter
In a medium-sized mixing bowl, sift together the besan and rice flour to remove any lumps.
Add the red chilli powder, turmeric powder, hing, crushed ajwain, baking soda, and salt. Whisk the dry ingredients until well combined.
Gradually pour in the water while whisking continuously to form a smooth, lump-free batter. The ideal consistency is similar to pancake batter—thick enough to coat the back of a spoon but still able to drip off smoothly.
Let the batter rest for 10 minutes. This helps the flavors meld and the flour to hydrate.
3
Heat the Oil for Frying
Pour oil into a heavy-bottomed kadai or deep pan, filling it to about one-third of its capacity.
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Ajwain (carom seeds, lightly crushed)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (adjust to taste)
0.25 tsp Hing (asafoetida)
1 tsp Salt (or to taste)
2 tbsp Water (use only if the batter is too dry)
2 cup Oil (for deep frying)
Instructions
1
Prepare the Onions
In a large mixing bowl, combine the thinly sliced onions and 1 tsp of salt.
Using your hands, mix thoroughly while gently squeezing the onions. This helps them release their natural moisture.
Set the bowl aside and let the onions rest for 10-15 minutes. This step is crucial for creating a thick batter without adding excess water.
2
Create the Pakoda Batter
After 15 minutes, you will notice water released from the onions. To this bowl, add the grated ginger, chopped green chilies, chopped coriander leaves, lightly crushed ajwain, turmeric powder, red chili powder, and hing.
Mix all the spices and herbs into the onions until well combined.
Add the besan and rice flour to the onion mixture. Mix everything together with your hands to form a thick, coarse batter that coats the onions well. Do not add any water yet.
Check the consistency. If the mixture feels excessively dry and doesn't hold together, add water 1 tablespoon at a time until you achieve a thick, sticky batter. Avoid a runny consistency.
Heat the oil over medium-high heat until it reaches a temperature of 180°C (350°F).
To test without a thermometer, drop a tiny bit of batter into the oil. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
4
Fry the Bajjis
Once the oil is hot, take 1 tablespoon of the hot oil and carefully add it to the batter. Whisk it in quickly; this is a key step for making the bajjis extra crispy.
Drain the potato slices completely and pat them dry with a clean kitchen towel. This prevents the batter from sliding off and reduces oil splattering.
Dip one potato slice at a time into the batter, ensuring it is fully and evenly coated. Let any excess batter drip back into the bowl.
Gently slide the coated slices into the hot oil. Fry in small batches of 4-5 to avoid overcrowding the pan and lowering the oil temperature.
Fry for about 2-3 minutes on each side, flipping once, until they are a deep golden brown and crispy.
Using a slotted spoon, remove the fried bajjis from the oil.
5
Drain and Serve
Place the hot bajjis on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.
Heat oil in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
To test the oil, drop a small piece of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Carefully drop small, irregular portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
Using a slotted spoon, remove the pakodas from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4
Serve
Serve the onion pakodas immediately while they are hot and crispy.
They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup, and a hot cup of masala chai.
