Zucchini and onion bajji
A traditional Indian street food, bajji is served in many Indian restaurants as an appetizer. We like this recipe so much that we make a big batch and eat it as dinner.
Course: Appetizer, Main Course, Snack
- 1/2 zucchini for between 1 1/4 and 1 1/2 cup shredded
- 1/2 small white onion about 1/4 cup sliced
- 1 cup chickpea flour
- 1 t cumin
- 1 t turmeric
- 1/2 t cayenne pepper
- 1 t salt
- 3/4 c water
- vegetable oil for frying
Slice the onion into thin quarter-circle slices.
Shred the (unpeeled) zucchini using a cheese grater. Gather the shreds into a cheesecloth or tea towel. Squeeze out as much moisture as possible.
Mix all ingredients together in a bowl.
Fill a frying pan to 1/2 inch depth with vegetable oil. Heat over medium-high heat.
Form 1-inch-across round patties of the dough.
Fry patties in small batches for 6 minutes, turning once. (The patties should be golden-brown but not dark brown. If they are browning too quickly turn down the heat.)
Transfer to paper towels to drain fat, then keep warm in oven.
Serve with mint chutney.