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Bajiyos
Bajiyos are a popular Djiboutian vegetarian snack or side dish, consisting of thinly sliced vegetables coated in a spiced batter made from rice and gram flour, then deep-fried until golden and crispy. They are similar to Indian pakoras or Japanese tempura.
ð§ ææ
- 1 medium Cucumber(sliced thinly)
- 1 medium Onion(sliced into rings)
- 1 medium Potato(peeled and sliced thinly)
- 1 small Zucchini or Gourd(peeled and sliced thinly)
- 0.5 cup Rice flour
- 1.5 cups Gram flour (chickpea flour)
- 0.5 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- Salt(to taste)
- Water(cold, as needed for batter)
- Vegetable oil(for deep frying)
ðšâð³ äœãæ¹
- 1
Prepare the vegetables by slicing them thinly. Separate the onion slices into rings.
ð¡ ããã®ã³ã: Ensure slices are not too thick or too thin for even frying. - 2
In a medium bowl, combine the rice flour, gram flour, cumin seeds, turmeric powder, and salt. Gradually add cold water while stirring to create a thick batter, similar to pancake batter consistency.
- 3
Heat at least 2 inches of vegetable oil in a deep skillet or wok over medium-high heat to 375°F (190°C).
- 4
Dip each vegetable slice into the batter, ensuring it's well coated, and gently shake off any excess. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding.
- 5
Fry for 1-2 minutes per side, or until golden brown and crispy. Remove the bajiyos with a slotted spoon and drain on paper towels. Sprinkle with a little extra salt immediately.
ð¡ ããã®ã³ã: Serve hot with green chutney or tomato sauce.
ð¡ ããã®ã³ã
- âIf ajwain leaves are available, they can be dipped in batter and fried along with the vegetables for added flavor.
- âEnsure the oil is at the correct temperature for crispy results.
- âYou can keep fried bajiyos crisp by placing them in a low oven (around 300°F/150°C) while frying the remaining batches.
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- Add ajwain leaves (bishop's weed) to the batter for a unique flavor.
- Use a mix of vegetables like carrots or bell peppers.