.jpg) Stuffed mirchi (chilli) bhaji in anIndian restaurant | |
| Alternative names | Bhaji, bajji, onion bhaji, bhajia (Gujarati) |
|---|---|
| Type | Fritter |
| Place of origin | India,Pakistan,Nepal andBangladesh |
| Region or state | Indian subcontinent |
| Serving temperature | hot |
| Main ingredients | Gram flour,vegetables |
| Similar dishes | Pakora and other fritters made from wheat or corn flour |
Abhaji (also spelledbajji orbhajee) is a type offritter originating in theIndian subcontinent. It is made from spicy hot vegetables, commonlyonion, and has several variants.[1] It is a popular snack food inIndia and is also very popular inPakistan. It can be found for sale in street-side stalls, especially intapris (on streets) anddhabas (on highways). It is a common starter inIndian restaurant cuisine across the United Kingdom.
Outside Southern and Western India, such preparations are often known aspakora. Bhajis can be made withchili, potato, onion, plantain, orbread. Regional versions include the potato-basedbonda (inSouth India),[2][3]vada[4] (originallywith potato, inMaharashtra[5]) andgota (inGujarat), made with greenfenugreek leaves.[6]
Bhajis are a component of traditionalPunjabi,Gujarati,Marathi,Tamil,Kannada,Kerala, andTelugu cuisines served on special occasions and at festivals. They are generally served with a cup ofcoffee,tea, or a traditional serving ofyameen. Banana peppers are used for making mirchi bhajji.
Onion bhajis are often eaten as a starter inIndian restaurants in the United Kingdom before the main course, along withpoppadoms and other Indian snacks. They may be served with a side of salad and a slice of lemon, or with mango chutney, and are traditionally made to a mild taste.[1] TheGuinness World Record for the largest onion bhaji is held by one weighing 175.48 kilograms (386 lb13+3⁄4 oz) made byOli Khan and Team of Surma TakeawayStevenage on 4 February 2020.[7]
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