Vegan Bajji
Crisp, golden, and irresistibly delicious, Vegan Bajji is the ultimate plant-based snack for your next tea-time indulgence or appetizer spread. This traditional South Indian fritter recipe features thinly sliced vegetables—think potatoes, onions, or even eggplant—coated in a spiced chickpea and rice flour batter, then deep-fried to perfection. The blend of turmeric and red chili powder adds a warm, earthy flavor and vibrant color, while a hint of baking soda ensures a light, airy crunch. Perfectly paired with coconut chutney or tangy tomato sauce, these irresistibly crispy bites are completely vegan, gluten-free, and ready in just 30 minutes. Whether you're hosting guests or craving a cozy snack, this easy Vegan Bajji will quickly become a household favorite!
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Ingredients
- 200 grams Chickpea flour (Besan)
- 50 grams Rice flour
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 0.25 teaspoons Baking soda
- 1 teaspoons Salt
- 250 ml Water
- 2 large Potatoes
- 2 large Onions
- 500 ml Coconut oil or any vegetable oil
Directions
Step 1
Start by preparing the vegetables: wash and slice the potatoes and onions into thin rounds. If you prefer, you can use a variety of vegetables such as eggplant, bell peppers, or cauliflower.
Step 2
In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, baking soda, and salt.
Step 3
Gradually add water to the dry ingredients while whisking constantly to form a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but not too runny.
Step 4
Taste the batter and adjust salt or chili powder if needed.
Step 5
Heat coconut oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of the batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
Step 6
Dip each vegetable slice into the batter, ensuring it is fully coated, and gently drop it into the hot oil.
Step 7
Fry the vegetable pieces in batches to avoid overcrowding the pan. Fry them until golden brown and crispy on all sides, which should take about 3-4 minutes per batch.
Step 8
Use a slotted spoon to remove the fried bajji from the oil and place them on paper towels to drain any excess oil.
Step 9
Serve the hot bajji with coconut chutney or spicy tomato sauce as a delicious and satisfying vegan snack.
Nutrition Facts
| Serving size | (1974.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5985.3 |
| Total Fat 515.6g | 0% |
| Saturated Fat 430.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2876.3mg | 0% |
| Total Carbohydrate 317.1g | 0% |
| Dietary Fiber 43.1g | 0% |
| Total Sugars 49.8g | |
| Protein 67.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 271.1mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 5633.4mg | 0% |
Source of Calories