Zucchini Bajji is an Indian-style zucchini fritters that’s easy to make and delicious. Made with zucchini (also known as courgette), besan (gram flour), rice flour, and a few spices, these fritters are perfect for evening tea and are especially enjoyable during winter and monsoon seasons.

Whether it's a rainy day or a chilly winter evening, snacks like aloo bajji, onion pakoda, spinach corn pakoda, and paneer pakoras are often the go-to choice.
But if you're looking to try something new, give this delicious zucchini bajji a shot. Thinly sliced zucchini is coated in a lightly spiced gram flour batter and deep-fried until golden and crispy. These fritters, also known as bhajiya, bajji, pakora, or pakoda, are sure to become a new favorite.
This fritters are vegan and gluten-free, and comes together in just 20 minutes using simple ingredients.
If you're looking for more inspiration, be sure to check out these Indian zucchini recipes.
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Ingredients
- Zucchini - I used fresh and firm green zucchini. You can also use yellow squash.
- Besan Flour (Gram Flour) - is a gluten-free flour and is the primary ingredient for making the batter.
- Rice Flour - Added to give a crispy texture to the pakoras.
- Ginger -Â you can add grated ginger or ginger paste. It is added for the flavor, so don't skip it.
- Spices & Seasonings - Ajwain (carrom seeds), turmeric, red chili powder, garam masala, and salt are used to enhance the flavor.
- Baking Soda:Â Also known as cooking soda. It helps to achieve fluffy and light bajjis.
How to Make Zucchini Bajji/Fritters Recipe
Wash the zucchini and slice thin. Do not peel skin.
In a wide mixing bowl, combine besan (gram flour), rice flour, red chili powder, turmeric powder, ajwain seeds, hing, salt, and baking 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 or pan over 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 chaat masala powder over the zucchini bajji's.
Serve crispy Indian zucchini (courgette) fritters with tomato ketchup.
Serving Suggestions
Serve Zucchini Pakora's with mint coriander chutney, tamarind chutney, or with tomato ketchup. Pair them with a hot cup of masala chai or adrak wali chai for the perfect snack.
They also taste great as a side dish when paired with steamed rice, sambar or curd rice.
Variations
- If you don't have rice flour at home, you can substitute it with the same amount of cornflour or cornstarch, or simply skip it altogether.
- You can replace ajwain with jeera (cumin) seeds for the bajji's. It will give a nice taste and also helps with indigestion.
- If you can't find besan, substitute it with chickpea flour.
- Zucchini can be replaced with bottle gourd (lauki), ridge gourd, potato, or eggplant.
Tips to make Indian Courgette Fritters
- Zucchini should be fresh and firm. It's also important to check the taste before cooking, as some zucchini can be bitter.
- The batter consistency should be neither too thick nor too watery. Beat the batter for a minute with your hand or a whisk to incorporate air, which helps make the bajjis fluffier.
- Some people add 1 teaspoon of hot oil to the batter to make the bajjis crispier. I didn't follow that step in this recipe.
- Baking soda is optional, but it helps make the bajjis fluffy and soft.
- You can also store the leftover batter in the refrigerator for up to 2 days.
More Indian Snack Recipes
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 baking 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 (gram flour), rice flour, red chili powder, turmeric powder, ajwain seeds, hing, salt, and baking 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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