Bhajias (Pakoras) - Fried Indian Snack Recipe

Onion bhajis
Rob Lawson/Photolibrary/Getty Images
Ratings (29)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serve 4-6
Nutritional Guidelines (per serving)
76 Calories
3g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: Serve 4-6
Amount per serving
Calories 76
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 397mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Protein 2g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Also known as pakoras, these bhajjis are the perfect snack for a cold, rainy day. Make up a batch, and serve them with sweet and sour tamarind chutney. Use any vegetable you like.

Ingredients

  • 1 head cauliflower (or other vegetable of your choice; potato, spinach leaves, onion, paneer for example)
  • 1 cup Bengal gram flour
  • 1/2 teaspoon red chili powder
  • 1 pinch asafetida
  • 1/2 teaspoon turmeric
  • 1 teaspoon thymol seeds
  • salt to taste
  • vegetable, canola, or sunflower oil (for deep frying)

Steps to Make It

  1. Mix the gram flour and all the spices with a little water at a time, to make a thick batter (slightly thicker than pancake batter). Add salt to taste.

  2. If using cauliflower, cut it into bite-sized pieces; for potatoes and onions, slice these thin; for spinach leaves, trim the stems and keep only the leaves; for paneer, cut into 1" cubes.

  3. Preheat oil, and reduce flame to medium. This will allow the bhajias to cook well both on the outside and inside.

  4. Coat the vegetables well with batter, and then deep fry till golden.

  5. Drain on paper towels, and serve with tamarind chutney or tomato ketchup.