Dish

Baji

Baji is made by mixing gram flour with water to form a batter. Vegetables such as onions, potatoes, and spinach are then added to the batter along with spices such as cumin, coriander, and turmeric. The mixture is then deep-fried until golden brown. Baji is typically served with chutney or ketchup. It is a vegetarian dish that is high in protein and fiber.

Asian cuisine› East Asian cuisine› Korean cuisine

Rice Dish

Origins and history

Baji originated in India and is a popular snack throughout the country. It is believed to have been introduced by the Maratha warriors who used it as a quick and easy snack during battles. Today, it is a popular street food and is also served in restaurants and homes.

Dietary considerations

Suitable for: Vegetarians. Unsuitable for: Vegans, gluten-free diets. Suggestions: Can be made vegan by substituting gram flour with chickpea flour. Can be made gluten-free by using gluten-free flour..

Variations

There are many variations of baji that include different vegetables and spices. Some popular variations include aloo baji (made with potatoes), pyaaz baji (made with onions), and palak baji (made with spinach).

Presentation and garnishing

To make the perfect baji, make sure the batter is not too thick or too thin. The vegetables should be thinly sliced so that they cook evenly. The oil should be hot enough so that the baji cooks quickly and does not absorb too much oil. Baji is typically served on a plate with a garnish of fresh coriander leaves. It can also be served in a paper cone for a more casual presentation.

Tips & Tricks

Baji tastes best when served hot and crispy. To keep it crispy, place it on a wire rack instead of a paper towel after frying to prevent it from getting soggy.