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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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the vegetables by slicing them thinly. Separate the onion slices into rings.
๐ก ์ ๋ฌธ๊ฐ ํ: 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 375ยฐF (190ยฐC).
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve hot with green chutney or tomato sauce.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf ajwain leaves are available, they can be dipped in batter and fried along with the vegetables for added flavor.
- โEnsure the oil is at the correct temperature for crispy results.
- โYou can keep fried bajiyos crisp by placing them in a low oven (around 300ยฐF/150ยฐC) while frying the remaining batches.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add ajwain leaves (bishop's weed) to the batter for a unique flavor.
- Use a mix of vegetables like carrots or bell peppers.