bhajia

Bhajia refers to a family of savory fritters common in South Asian cuisines, especially in India, Pakistan, and Bangladesh. The dish is typically made by slicing vegetables such as onions, potatoes, chillies, or eggplant, dipping them in a seasoned batter of gram flour (besan) and spices, and deep-frying until crisp and golden. The batter may include rice flour for extra crunch and seasonings such as cumin, coriander, chili powder, turmeric, ajwain (carom seeds), and salt. Variants vary by region, but onion bhajia (onion fritters) and aloo bhajia (potato fritters) are among the most common.

Preparation is straightforward: vegetables are coated in the batter and fried in hot oil, then drained on paper towels. They are often served hot as a snack or tea-time accompaniment, with chutneys such as mint-coriander, tamarind, or yogurt-based sauces.

In regional cuisines, bhajia are a staple in street food menus and home cooking alike. They are closely related to pakoras, though naming and usage can differ by language and locality. In some areas the terms bhajia and pakora are used interchangeably. Bhajia are particularly popular during the monsoon season, when they are enjoyed with hot beverages.

Nutritionally, bhajia are energy-dense due to deep-frying, with contributions from fat and carbohydrates. The exact profile depends on the vegetables used, batter composition, and portion size.