Last Updated on 2 months by Neha Deshmukh

Bread Bajji Recipe – Crispy Chickpea Flour Fritters

Introduction

Oh, Bread Bajji! These crispy, golden fritters are pure comfort food. I remember making these with my grandmother during the monsoon season – the perfect snack with a hot cup of chai. They’re unbelievably easy to make, and the combination of the soft bread and the crunchy, spiced batter is just chef’s kiss. If you’re looking for a quick, satisfying snack that’s bursting with flavour, you’ve come to the right place!

Why You’ll Love This Recipe

This Bread Bajji recipe is a winner for so many reasons. It’s incredibly simple, requiring minimal ingredients and effort. It’s ready in under 30 minutes – perfect for those sudden snack cravings! Plus, it’s a fantastic way to use up leftover bread. But most of all, it’s just delicious. The crispy exterior and soft interior, combined with the aromatic spices, make it utterly addictive.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful fritters:

• 1 cup Gram flour (Chickpea flour) – about 120g
• 1 cup Rice flour – about 150g
• 1 teaspoon Red chilli powder – adjust to your spice preference
• 2 pinches Cooking soda (sodium bicarbonate)
• 1 teaspoon Asafoetida (Hing)
• 1 teaspoon Ajwain (Carom seeds)
• 1 teaspoon Ghee
• 3 Bread slices
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Bread Bajji turns out perfectly!

Gram Flour (Besan) – The Foundation of Flavor

Gram flour, or besan, is the star of the show. It gives the bajjis their lovely texture and nutty flavour. Make sure yours is fresh for the best results.

Rice Flour – For Extra Crispiness

Adding rice flour to the batter is a little trick I learned from my mom. It creates an extra-crispy coating that stays crunchy for longer.

Asafoetida (Hing) – A Unique & Aromatic Spice

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savoury, umami flavour when cooked. It’s a staple in Indian cooking and adds a unique depth to the bajjis. You can find it at most Indian grocery stores.

Ajwain – Digestive Benefits & Flavor

Ajwain isn’t just about flavour; it also aids digestion! It has a slightly peppery, thyme-like taste that complements the other spices beautifully.

Ghee – Traditional Flavor Enhancement

A touch of ghee adds a lovely richness and traditional flavour. You can substitute with oil if you prefer, but ghee really elevates the taste.

Regional Variations in Spice Levels

Spice levels vary across India! Some families love a fiery bajji, while others prefer a milder flavour. Feel free to adjust the amount of red chilli powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the batter. In a bowl, combine the gram flour, rice flour, red chilli powder, cooking soda, asafoetida, ajwain, ghee, and salt.
2. Gradually add water, mixing well until you achieve a thick but spreadable consistency. You don’t want it too runny!
3. Now, trim the crusts off the bread slices. Then, cut each slice into triangles or any shape you like – get creative!
4. Heat oil in a deep frying pan over medium heat. It should be hot enough for frying, but not smoking.
5. Dip each bread piece completely into the batter, ensuring it’s fully coated. Gently drop it into the hot oil.
6. Fry the bajjis until they turn golden brown on both sides, flipping occasionally. Keep the heat at medium to prevent them from burning.
7. Remove the fried bajjis and place them on paper towels to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan – fry in batches for even cooking.
• Make sure the oil is hot enough before adding the bajjis. Otherwise, they’ll absorb too much oil.
• For extra crispy bajjis, add a tablespoon of cornflour to the batter.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply substitute the ghee with any vegetable oil. The bajjis will still be delicious!

Gluten-Free Adaptation (Using Gluten-Free Bread)

If you’re gluten-free, use your favourite gluten-free bread. Just be mindful that the texture might be slightly different.

Spice Level Adjustments

My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick! Feel free to experiment with different chillies.

Festival Adaptations (Diwali, Monsoon Snacks)

These are especially popular during Diwali and the monsoon season. They’re the perfect accompaniment to a cup of hot tea or coffee.

Serving Suggestions

Serve your Bread Bajjis immediately while they’re still hot and crispy! They’re fantastic with:

• Green chutney (mint-coriander chutney)
• Tomato sauce
• Sweet tamarind chutney
• A cup of masala chai

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispiness, though. Reheating isn’t really recommended, as they tend to get soggy.

FAQs

Let’s answer some common questions:

What type of oil is best for frying Bread Bajji?

You can use any neutral-flavoured oil with a high smoke point, like vegetable oil, sunflower oil, or canola oil.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What is Asafoetida (Hing) and where can I find it?

Asafoetida is a resin with a pungent smell, used as a flavouring agent in Indian cuisine. You can find it at most Indian grocery stores, usually in powder or crystal form.

How can I prevent the bajjis from absorbing too much oil?

Make sure the oil is hot enough before adding the bajjis, and don’t overcrowd the pan. Also, drain them well on paper towels after frying.

Can I use whole wheat bread for this recipe?

Yes, you can! Whole wheat bread will give the bajjis a slightly different texture and flavour, but they’ll still be delicious.

What is the best chutney to serve with Bread Bajji?

That’s a matter of personal preference! I love them with green chutney, but tomato sauce or sweet tamarind chutney are also great options.