Here's a general idea of how bhajiyas are prepared:
- Vegetables: Commonly used vegetables include onions, potatoes, spinach, eggplant (brinjal), cauliflower, and chili peppers. You can choose one or a combination of these vegetables based on your preference.
- Gram flour (besan): This is the main ingredient for the batter.
- Spices: Commonly used spices include red chili powder, turmeric powder, garam masala, cumin seeds, and salt.
- Water: To make the batter.
- Oil: For deep-frying.
1. Prepare the vegetables: Wash and slice the vegetables thinly. Pat them dry with a paper towel to remove excess moisture. This helps the batter adhere better to the vegetables.
2. Make the batter: In a mixing bowl, combine the gram flour with the spices and salt. Gradually add water and whisk until you get a smooth and thick batter. The consistency should be such that it coats the back of a spoon.
3. Heat oil: Heat enough oil in a deep frying pan or a wok over medium-high heat. The oil should be hot enough to sizzle when you drop a small drop of batter into it.
4. Coat the vegetables: Dip the sliced vegetables into the batter, ensuring they are well-coated on all sides.
5. Fry the bhajiyas: Carefully slide the coated vegetables into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
6. Serve: Bhajiyas are best served hot and crispy. They can be enjoyed with various chutneys or sauces, such as mint chutney, tamarind chutney, or tomato ketchup.
Bhajiyas are a delightful tea-time snack or appetizer during gatherings and festivals. They are loved for their crunchy texture, flavorful batter, and the wide variety of vegetables that can be used to make them. So, if you're looking to enjoy a delicious and crispy Indian snack, give bhajiyas a try!