Bhajia

Bhajia are an essential part of Biting Biting. No matter what the occasion and regardless of the guest, there is always some bhajia action on the table.

I use a mini deep fryer but you can easily use a saucepan. Just make sure you have enough oil in the pan so the bhajia can freely float without sticking to the bottom. Depending on the size of your pan go with around 8–10cm deep.

Bhajia are best eaten as soon as they are made. However if you do have leftovers they are excellent as chaat. Just layer the bhajia on a platter, spoon over Greek yoghurt, then sprinkle on a bit of sev or even chevro, some chopped tomatoes and finely chopped fresh herbs.