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A gram-flour fritter is known in Tamil Nadu and Sri Lanka as pakoda or bajji, in Gujarat as bhajia, in Maharashtra as bhaji, and in Andhra Pradesh/Telangana and Karnataka as bajji or pakodi. Pakodain Bengal (some parts) "Jhal pitha" may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed ...
A bhaji or bajji is a type of fritter originating in the Indian subcontinent.It is made from spicy hot vegetables, commonly onion, and has several variants. [1] It is a popular snack food in India and is also very popular in Pakistan.
A common street food, it is made from bread slices, gram flour, and spices among other ingredients. [1] [2] The snack is prepared by dipping triangular bread slices in a spicy gram flour batter and frying them. [3] Stuffing such as mashed potatoes is common. [4] [5] It can be deep-fried or pan-fried, and is served with chutneys or ketchup. [6]
Mirchi Bada or Mirchi Vada is a vegetarian fast food dish native to Jodhpur in the Indian state of Rajasthan. [2] [3] The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown. [4]
The main ingredients used to make Mangalore bajji include maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney.
Bhajia: A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants. Bakarwadi: A crispy sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan. It is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame ...
Chila is made by making a thick mixture of water and rice flour and then made like a plain dosa. On the therapy side phara is made by leftover rice and rice flour by making a dough and then make cylindrical shapes and giving tadka with jeera, mustard, curry leaves, tomato, turmeric, salt and chili. People of Chhattisgarh do not waste food.
Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.