Bajia

Nutrition · per serving

Steps

1. 1

   Prepare all the batter ingredients first: finely dice the onion, finely chop the green chili and coriander, and measure the flour, cumin, salt, and water. A very fine chop helps the fritters hold together and cook evenly.

   80 g onion, very finely diced1 small (10 g) green chili, very finely chopped10 g fresh coriander, finely chopped140 g millet flour1 tsp (2 g) ground cumin3/4 tsp (4 g) salt150 ml water
2. 2

   In a bowl, mix the millet flour, onion, green chili, coriander, cumin, and salt. Pour in the water gradually while stirring until you have a thick, scoopable batter similar to a loose drop-scone batter. If it seems dry, add 1-2 teaspoons more water; if too thin, sprinkle in a little more millet flour.

   140 g millet flour80 g onion, very finely diced1 small (10 g) green chili, very finely chopped10 g fresh coriander, finely chopped1 tsp (2 g) ground cumin3/4 tsp (4 g) salt150 ml water
3. 3

   Heat the neutral oil in a small deep saucepan or wok to about 175C. To test without a thermometer, drop in a tiny bit of batter: it should rise promptly and sizzle steadily without darkening too fast.

   500 ml neutral oil
4. 4

   Using 2 teaspoons or a small spoon, carefully drop small mounds of batter into the hot oil, frying in batches so the pan is not crowded. Fry for 3-4 minutes per batch, turning occasionally, until the bajia are deep golden brown and crisp on the outside. The center should feel set, not wet, when one is broken open.

   500 ml neutral oil140 g millet flour80 g onion, very finely diced1 small (10 g) green chili, very finely chopped10 g fresh coriander, finely chopped1 tsp (2 g) ground cumin3/4 tsp (4 g) salt150 ml water
5. 5

   Lift the fritters out with a slotted spoon and drain on a rack or paper towel. Let them sit for 2 minutes so the crust stays crisp and excess oil drains away.

   500 ml neutral oil
6. 6

   Serve hot while crisp. They are excellent on their own or with a simple chili sauce, tomato relish, or tea as a snack.

Origin & History

Bajia is a popular East African fried snack, with versions found in Ethiopian and neighboring regional food traditions. These savory fritters are typically made from flour, onion, and spices, then deep-fried until crisp, making them a common street food and tea-time bite.