Bhaji

A bhaji, bhajji, bhajiya or bajji is a spicy snack or entree dish similar to a fritter, originating from the Indian subcontinent, with several variants. [1] It is a popular snack food in Kerala, Tamil Nadu, Maharashtra, Gujarat, Andhra Pradesh, Telangana, Karnataka, Assam, West Bengal and Odisha in India, and can be found for sale in street-side stalls, especially in tapris (Marathi: टपरी) (on streets) and dhabas (Punjabi: ਢਾਬਾ) (on highways).

Bajji

Stuffed mirchi (chili) bhaji served in an Indian restaurant.
Alternative names	Bhaji, bajji
Type	Fritter
Place of origin	Indian subcontinent
Region or state	Eastern India, South India, Western India
Serving temperature	hot
Main ingredients	Gram flour, vegetables
Similar dishes	Pakora and other fritters made from wheat or corn flour
Cookbook: Bajji   Media: Bajji

Outside Southern and Western India, such preparations are often known as pakora.

Bhajis are a component of traditional Gujarati Marathi, Tamil, Kannada and Telugu cuisine served on special occasions and at festivals. They are generally served with a cup of coffee, tea, or a traditional serving of yameen. They use banana peppers for making mirchi bhajji.

Its variations include the chili bajji, potato bajji and the bread bajji (or bread pakoda). Another version is called bonda (in south India), vada (in Maharashtra) and Gota (in gujarat). Bonda has potato or mixed vegetable filling while Gota is made by green fenugreek leaves.

Onion bhajis are often eaten as a starter in Anglo-Indian restaurants before the main course, along with poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste.[1]

The Guinness World Record for the largest onion bhaji is held by one weighing 102.2kg (225lb 4.9oz) made in Bradford in 2011.[2]

• 
  Banana pepper used in mirchi bhaji
• 
  A close-up of bajji
• 
  Preparation of bajjis in South India
• 
  A variant: aloo bajji
• 
  Kanda Bhaji