 are crispy, fluffy, deep-fried fritters made with a batter of gram flour (besan) and various spices.){kind=link}
Besan bhajiya (pakoda) are crispy, fluffy, deep-fried fritters made with a batter of gram flour (besan) and various spices. In this recipe, I share a special technique to make the bhajiya fluffy and soft without adding soda or Eno. They are crispy on the outside and soft on the inside, making them a perfect tea-time snack or appetizer. I would also like to share chutney recipes that complement bhajiya. These chutneys are slightly spicy, tangy, and taste great with the snack. Do give them a try!
The key to making tasty besan bhajiya at home are
- Firstly, I made bhajiya only with besan batter. I whisked the batter for 5 minutes to incorporate air, whisking until the besan changes its color and becomes light and fluffy.
- Secondly, the consistency of the bhajiya batter should be of medium thickness and ribbon-like when pouring. If your batter is too thin, add some gram flour to achieve the perfect consistency.
- Lastly, do not stir immediately after adding the bhajiya to the hot oil to prevent them from spreading. Also, fry them on a medium flame. Avoid frying them on a low flame, as they tend to absorb more oil and become soggy.
Please do visit my other related recipe collection like
Recipe video
Besan bhajiya recipe | no soda besan pakoda | besan pakora
Ingredients
For besan bhajiya
- 2 cup or 200 grm gram flour - besan
- 1 cup water or as required
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- Pinch of hing
- 1 tsp ajwain
- 1 cup chopped onion
- 3-4 chopped green chilli
- ½ cup coriander leaves
- 1 tbsp hot oil
- Oil for frying.
For sweet bhajiya chutney
- ½ cup dates - khajur
- 2 tbsp tamarind
- 3 tbsp jaggery
- 5-6 garlic cloves
- 1 chopped green chilli
- 1 inch ginger
- 1 tsp white sesame seeds
- 1 tsp coriander seeds
- 1 tbsp kashmiri red chilli powder
- Pinch of salt
- 1 cup + ½ cup water or as required
Serving
- Fried chillies
- Onion slices
Instructions
Making besan bhajiya (pakoda)
- In a mixing bowl, add 2 cup besan. Add water gradually and make medium thick batter and ribbon like pouring consistency of batter. (refer video)
- Now whisk batter for 5 minutes so it become light and fluffy.
- Now add ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, pinch of hing, 1 tsp ajwain, 1 cup chopped onion, 3-4 chopped green chilli and ½ cup coriander leaves. Mix well.
- Now add Add 1 tbsp hot oil and mix well.
- Batter is ready. Batter consistency should be medium thick and pouring.
- Heat the oil in a pan on medium heat for deep frying.
- Once oil is hot enough Drop small balls in it using your hand or with help of two spoons.
- Fry bhajiya on medium flame. Remove them on wire rack
- Repeat the same frying for rest.
- Besan bhajiya is ready serve with chutney and cup of hot tea.
For sweet bhajiya chutney
- In a mixing bowl, add ½ cup dates and 2 tbsp tamarind. Add 1.5 cup water and soak it for 40 minutes.
- Now add soaked dates and tamrind into mixture jar.
- Then add 3 tbsp jaggery, 5-6 garlic cloves, 1 green chilli, 1 inch ginger pieces, 1 tsp white sesame seeds, 1 tsp coriander seeds, pinch of salt, 1 tbsp Kashmiri red chilli powder and ½ cup water. Grind it into smooth paste.
- Sieve the chutney mixture. Add some water to make chutney consistency slightly thin.
- Finally add some coriander seeds and white sesame seeds. Mix well.
- Sweet bhajiya chutney is ready to serve
Notes
- The consistency of the batter should be medium-thick and ribbon-like when poured.
- Whisk the batter until the besan slightly changes its color and becomes fluffy.
- Adding hot oil makes the bhajiya crispy.
- The gas flame should be high when you add the bhajiya into the hot oil so it becomes fluffy.
- Fry the bhajiya on a medium flame so it cooks from the inside.
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