Zucchini Bajji Recipe

Zucchini Bajji served in a plate with tomato ketchup on the side

5 from 5 votes

Zucchini Bajji is an Indian Style Zucchini Fritters recipe which are easy to make and delicious snack made with Zucchini(also known as Courgette), chickpea flour, rice flour and few spices

Course Appetizer, Snack

Cuisine Indian

Keyword fritters, indian zucchini recipes, zucchini fritters

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 108kcal

Author Bhavana Patil

Ingredients

1 medium zucchini
½ cup gram flour (besan or chickpea flour)
¼ cup rice flour
½ teaspoon carom seeds (ajwain)
1 teaspoon red chilli powder (adjust based on preference)
¼ teaspoon turmeric powder (optional)
⅛ teaspoon hing (asafetida)
a pinch cooking soda (optional)
salt to taste
½ cup water
oil for frying

Instructions

Wash the zucchini and slice thin. Do not peel skin.
In a wide bowl, mix besan (chickpea flour), rice flour, red chili powder, turmeric powder, ajwain seeds, hing, salt, and cooking soda (optional).
Now add the water little by little and make a medium-thick batter of smooth consistency with hand or whisker.
Batter should not be too thick or thin. It should just coat the bajji slices correctly. Beat the batter further for a minute to make it fluffy or airy.
Heat oil in a wide, deep kadai/pan on medium-high flame.
Take 5-6 zucchini slices, add in the bajji batter, take each coated zucchini slice, and gently slide in the oil. Do not overcrowd.
Fry the bajji from both sides till they are crisp and golden in color. Once done, drain the bajji's on the paper napkin to absorb excess oil.
You can also sprinkle some chat masala powder over the fried zucchini bajji's. Serve crispy Indian Zucchini (Courgette) fritters recipe with tomato ketchup.

Notes

Tips to make Zucchini Bajji recipe

Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
The consistency of the batter should not be too thick or too watery. Beat the batter for a minute with your hand or whisker to make it airy which makes bajji's fluffier.
Some people also add 1 teaspoon of hot oil to the batter to make bajji's crispier. I dint follow it in this recipe.
You can also store the leftover batter in the refrigerator for up to 2 days.

Variations

If you dont have rice flour at home, replace the same amount with cornflour/starch or you can totally skip it.
You can replace ajwain with jeera (cumin) seeds for the bajji's. It will give a nice taste and also helps indigestion.
Zucchini can be replaced with bottle gourd/lauki, ridge gourd, potato, or eggplants.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition