It’s a tradition in our family to make Bajji ( pakoras) on the eve of Diwali. It’s also one of my family’s most favourite snack.

There is no need for any special skill to make perfect bajjis. But it’s very important to use the correct proportions of both the flours ( gram flour and rice flour). The batter consistency is also important.

The bajjis came out very well. It was hot, crispy and yummy. My family loved it and I hope that you all would like it too:)



Kadala maavu ( gram flour/ Besan) – 1+1/2 cups
Rice flour – 1/2 cup
Red chilli powder – 1 tsp
Hing( asafoetida/ perungayam)- 1/4tsp
Turmeric powder – 1/8th tsp
Salt to taste
Cooking soda – 2 pinches
Onion – 3 medium sized
Potato – 2 medium sized
Oil- as much required for deep frying.


Sieve both the flours. Add red chilli powder, hing, turmeric powder and salt taste. Mix well. Add required amount of water ( almost 1+1/2 cups) to make thick batter.

Heat oil in a deep pan.
Wash and slice the potatoes.
Peel, wash and slice the onions.

When the oil becomes hot enough for frying, add cooking soda to the batter and mix well.

Add few potato and onion slices to the batter, coat it well and drop it gently into the hot oil.

Deep fry till it turns golden and crispy on both the sides.

Remove and drain the excess oil.

Serve the Bajji hot with sambar/ chutney/ ketchup 🙂