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Today’s recipe is super simple, and very few ingredients are needed. You only need okra, onion and turmeric to prepare this delicious dish and it takes only 15 minutes. For this bhindi bhaji, you should choose the small and green ones.
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If you follow the steps precisely then you will get perfectly cooked and non-sticky pilaf-like bhuni khichdi. But before directly jumping into the recipe, let me share few interesting facts about the Bengali veg recipe. Forget deep fat frying, cook delicious crispy vegetable bhajis (also known as vegetable pakora in some parts of India) in your air fryer.
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Begun Bhaja, also called Baingan Bhaja, is a classic Bengali dish of thinly sliced eggplant that is lightly seasoned and pan fried in mustard oil until crisp. The slices can be dusted with rice flour and fried, giving them a crisp outside and soft center. Bhajis hold a special place in traditional Punjabi, Pakistani, Gujarati, Marathi, Tamil, Kannada, and Telugu cuisines. They are often served on special occasions and during festivals. Typically accompanied by coffee, tea, or a traditional serving of yameen, these fritters are also made using banana peppers, known as mirchi bhajji. In Anglo-Indian restaurants, onion bhajis are a popular starter, usually served with poppadoms and other Indian snacks.
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Stuff this super-size samosa with a classic combination of potatoes, peas and mixed spices. My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you. Then, use a perforated spoon to move the bhajis around in the oil so that they brown evenly, about 4 minutes. They’ll need around minutes in a preheated air fryer set to 170°C/340°F. Brown onions (brown skin, white flesh) have a strong flavour, deep, caramelised sweetness and hold their shape well during frying.
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They are loved for their crispy texture, spicy flavor, and versatility. Bhindi bhaji is a delicious dish once you have mastered the art of cooking with okra. You won’t have to go for an expensive Indian takeaway again because you can now make your own fakeaway which is much better quality.
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If the onions become too dry, add a little amount of hot boiled water and mix it in to prevent it from burning. If you make too many and have leftovers (we never have leftovers haha) you can freeze these onion bhajis. Simply place in a zip-lock freezer bag and store in the fridge for up to a month.
