Preparation info

  • Serves about

    6 to 8

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Whether you call them bhajjias, the western Indian term, or pakoras, more common in the north, Indian fritters tend to be bits of vegetable dunked in a simple chickpea-flour batter and fried. The idea is to cook the vegetable in the time it takes to get the coating as crisp as possible, which depends on correctly gauging the thickness of the pieces of vegetable to be fried. Bhajjias are one of Bombay’s favorite snack foods, at home or on the streets.

The recipe