Bhaji

From Bharatpedia, an open encyclopedia
Information red.svg
Scan the QR code to donate via UPI
Dear reader, We need your support to keep the flame of knowledge burning bright! Our hosting server bill is due on June 1st, and without your help, Bharatpedia faces the risk of shutdown. We've come a long way together in exploring and celebrating our rich heritage. Now, let's unite to ensure Bharatpedia continues to be a beacon of knowledge for generations to come. Every contribution, big or small, makes a difference. Together, let's preserve and share the essence of Bharat.

Thank you for being part of the Bharatpedia family!
Please scan the QR code on the right to donate.

0%

   

transparency: ₹0 raised out of ₹100,000 (0 supporter)



For other uses, see Bhaji (disambiguation).
Bajji
Stuffed mirchi bajji (16164286908).jpg
Stuffed mirchi (chili) bhaji served in an Indian restaurant.
Alternative namesBhaji, bajji
TypeFritter
Place of originIndian subcontinent
Region or state
Serving temperaturehot
Main ingredientsGram flour, vegetables
Similar dishesPakora and other fritters made from wheat or corn flour

A bhaji, bhajji, bhajiya or bajji is a spicy hot vegetable snack or entree dish, sometimes fried similar to a fritter, originating from the Indian subcontinent, with several variants. [1] It is a popular snack food in Kerala, Tamil Nadu, Goa, Maharashtra, Gujarat, Andhra Pradesh, Telangana, Karnataka, Assam, West Bengal and Odisha in India, it is also very popular in Pakistan and can be found for sale in street-side stalls, especially in tapris (Marathi: टपरी) (on streets) and dhabas (Punjabi: ਢਾਬਾ) (on highways).

Outside Southern and Western India, such preparations are often known as pakora.

Bhajis are a component of traditional Punjabi Pakistani & Gujarati Marathi, Tamil, Kannada and Telugu cuisine served on special occasions and at festivals. They are generally served with a cup of coffee, tea, or a traditional serving of yameen. They use banana peppers for making mirchi bhajji.

Its variations include the chili bajji, potato bajji and the bread bajji (or bread pakoda). Another version is called bonda (in south India), vada (in Maharashtra) and Gota (in gujarat). Bonda has potato or mixed vegetable filling while Gota is made by green fenugreek leaves.

Onion bhajis are often eaten as a starter in Anglo-Indian restaurants before the main course, along with poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste.[1]

The Guinness World Record for the largest onion bhaji is held by one weighing 175.48kg (386lb 13.8oz) made by Oli Khan and Team of Surma Takeaway Stevenage on the 4th of February 2020.[2]

  • Banana pepper used in mirchi bhaji

    Banana pepper used in mirchi bhaji

  • A close-up of bajji

    A close-up of bajji

  • Preparation of bajjis in South India

    Preparation of bajjis in South India

  • A variant: aloo bajji

    A variant: aloo bajji

  • Kanda Bhaji

    Kanda Bhaji

References[edit]

  1. ↑ 1.0 1.1 Cloake, Felicity (13 November 2013). "How to make the perfect onion bhajis". The Guardian. Retrieved 26 November 2018.
  2. ↑ "Largest onion bhaji". Guinness World Records. Guinness World Records. Retrieved 11 March 2021.

External links[edit]

Retrieved from "https://en.bharatpedia.org/index.php?title=Bhaji&oldid=108594"