Dipping vegetables in a batter and deep frying them is a concept innate to many cuisines. In Italy, it is called “fritto misto”. In India, it is called a “pakora” in some parts and a “bajji” in others. To confuse matters more “bhaji” is a completely different kind of dish in the parts of India that call these deep fried vegetables “pakora.”
Bajji’s are always romanticized as something warm and comforting made during the monsoon season for afternoon tea. For me, having not lived in a part of the world with monsoons, it is something that tastes good but we make rarely, because it is deep fried.
Growing up, my mom would always make bajji’s with onions for parties and call them onion rings for those who were not from India.
I have quite a few dishes using chick peas and chick pea flour on globalveg. Chick peas are a real staple all over India as I have mentioned before.
People make bajjis from all kinds of vegetables- potatoes, onions, bell peppers, plantains, jalapenos, etc.
It’s the time of year when it just seems right to cook with sweet potatoes, so here they are. Enjoy!