Zucchini Bajji is an Indian Style Zucchini Fritters recipe that is easy to make and a delicious snack made with Zucchini (also known as Courgette), chickpea flour, rice flour, and a few spices. These are perfect for evening tea and also great during winter and monsoon.
You can also try my other Indian Zucchini/Courgette recipes like Zucchini Stir Fry, Zucchini Carrot Paratha, Zucchini Besan Sabzi, Zucchini Dal, and Zucchini Pakoda.
If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection.
Ingredients
How to Make Zucchini Bajji/Fritters recipe
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 a hand or whisker.
The 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.
What to Serve with Zucchini Bajji
Serve Zucchini Pakora's with mint coriander chutney, tamarind chutney, or with tomato ketchup. A hot cup of masala chai or coffee is perfect for enjoying these zucchini pakoda's.
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 with indigestion.
- Zucchini can be replaced with bottle gourd/lauki, ridge gourd, potato, or eggplants.
More Pakoda Recipes
- Onion Pakoda
- Mix Vegetable Pakoda
- Spinach Corn Pakoda
- Cabbage Pakoda
- Corn Pakoda
- Broccoli 65
- Aloo Pakora
Zucchini Bajji Recipe
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)
- â…› 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
- Â 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.
Nutrition
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