bhajis

Bhajis are a family of fried vegetable fritters common in Indian and South Asian cuisine. They are typically made by dipping sliced onions or other vegetables in a thick batter of gram flour (besan), water, and spices, then deep-frying until crisp and lightly browned. The batter is usually seasoned with cumin, coriander, turmeric, chili, garlic, and ginger, and may include ajwain (carom seeds) or other aromatics. Some recipes add a little rice flour or baking powder to improve crispness.

The most familiar variety is onion bhaji, but aloo bhajiya (potato fritters) and mixed vegetable bhajis are also popular. Common ingredients beyond onions include sliced potatoes, green chilies, spinach, cauliflower, or bell peppers. Bhajis are widely prepared at home and are a staple on street carts and restaurant menus, especially in regions with Indian diasporas.

Origin and naming: bhajis are closely associated with Indian subcontinent street and home cooking and are often grouped with pakoras, a broader term for fried gram-flour batters. In parts of India, bhaji or bhajia can also refer to a vegetable dish rather than a fritter. In the United Kingdom and other countries, onion bhaji is a common starter in Indian restaurants and a popular snack.

Serving and nutrition: bhajis are typically served hot with chutneys such as mint or tamarind, and sometimes yogurt-based sauces. They are deep-fried and thus relatively high in fat; they are usually vegetarian and dairy-free unless prepared with ghee or yogurt.