Peas Bajji Recipe – Authentic Indian Green Chilli & Ginger Fritters

Last Updated on 4 months by Neha Deshmukh

Peas Bajji Recipe – Authentic Indian Green Chilli & Ginger Fritters

Hey everyone! If you’re craving a crispy, flavorful snack, you have to try these Peas Bajjis. Seriously, these little fritters are a monsoon staple in my family, and I’ve been making them since I was a kid, helping my grandmother in the kitchen. They’re so satisfyingly crunchy on the outside and soft on the inside, bursting with the fresh flavors of peas, ginger, and green chilies. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a little pocket of happiness! Here’s why I think you’ll adore them:

• Easy & Quick: Ready in under 30 minutes – perfect for a spontaneous snack craving.
• Flavorful: The combination of peas, ginger, and green chilies is simply divine.
• Crispy Perfection: When fried just right, they achieve the most amazing crunch.
• Versatile: Enjoy them with chutney, dips, or even a cup of chai!

Ingredients

Here’s what you’ll need to make these delicious Peas Bajjis:

• 1 cup peas
• 2 green chilies
• 1 inch ginger
• 2 cups maida (all-purpose flour) – about 240g
• ½ cup curd (yogurt) – about 120ml
• 1 tsp cumin seeds
• 2 tbsp coriander leaves, chopped
• ½ tsp salt (or to taste)
• Water, as required
• ¼ tsp baking soda
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Maida (All-Purpose Flour): Maida gives these bajjis their signature crispiness. You can find it at most Indian grocery stores, or online.
• Green Chili Heat: The heat level of green chilies varies a lot. I use milder ones for my family, but feel free to use hotter varieties if you like a kick! Serrano or Thai green chilies will definitely bring the heat.
• Fresh Coriander is Key: Don’t skimp on the coriander leaves! They add such a lovely freshness to the bajjis. Dried coriander just won’t give you the same flavor.
• Curd (Yogurt): Use plain, unsweetened yogurt. The slight tanginess adds a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, let’s make the paste. Blend the peas, green chilies, and ginger in a mixer until you have a really smooth paste. Add a splash of water if needed to help it blend.
2. Now, transfer that beautiful green paste to a bowl. Add the maida, curd, cumin seeds, coriander leaves, and salt. Give it a good mix.
3. Gradually add water, a little at a time, while mixing. You want to create a thick, lump-free batter. It should coat the back of a spoon nicely.
4. This is important: Beat the batter vigorously in one direction. This aerates it, making the bajjis lighter and fluffier. I usually use a whisk for this.
5. Just before frying, stir in the baking soda. This gives them an extra lift!
6. Heat oil in a kadhai (or a deep frying pan) over medium heat. You want enough oil for the bajjis to float.
7. Wet your hands slightly with water – this prevents the batter from sticking. Pinch off golf ball-sized portions of batter and gently drop them into the hot oil. Don’t overcrowd the pan!
8. Fry the bajjis until they’re golden brown and crispy, flipping them occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
9. Remove the bajjis from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

A few little secrets for bajji perfection:

• Oil Temperature: Maintaining the right oil temperature is crucial. If it’s too low, the bajjis will absorb too much oil. If it’s too high, they’ll burn on the outside before cooking through.
• Don’t Overmix: Once you add the baking soda, don’t overmix the batter. You want to keep that airiness.
• Fry in Batches: Overcrowding the pan will lower the oil temperature and result in soggy bajjis.

Variations

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

• Vegan Adaptation: Substitute the curd with vegan yogurt (soy or coconut-based work well).
• Gluten-Free Adaptation: Use besan (gram flour) instead of maida. The texture will be slightly different, but still delicious!
• Spice Level Adjustment: Use milder or hotter green chilies to adjust the spice level to your liking. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: These are perfect for monsoon snacks or festive celebrations like Ganesh Chaturthi or Diwali.

Serving Suggestions

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

• Coconut chutney
• Mint-coriander dip
• Tomato ketchup
• A hot cup of 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 them in a preheated oven or air fryer can help restore some of the crunch.

FAQs

Got questions? I’ve got answers!

What type of oil is best for frying bajjis?

Groundnut oil (peanut oil) is traditionally used, as it has a high smoke point and imparts a lovely flavor. Vegetable oil or sunflower oil also work well.

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

You can make the batter a few hours ahead of time, but don’t add the baking soda until just before frying. Store the batter in an airtight container in the refrigerator.

What is the best way to get the bajjis crispy?

Make sure the oil is at the right temperature, don’t overcrowd the pan, and fry in batches. Also, beating the batter well and adding baking soda right before frying helps.

Can I use frozen peas for this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before blending.

What is a good substitute for curd (yogurt) in the batter?

You can use sour cream or even a tablespoon of lemon juice mixed with milk as a substitute for curd.

How do I adjust the green chili quantity for less heat?

Remove the seeds from the green chilies before blending, or use a milder variety of chili. You can also start with one chili and taste the batter before adding more.

Enjoy these delicious Peas Bajjis! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!