Bajia

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For beginner-friendly frying, use a small, heavy pan and fry in 2-3 batches to keep the oil temperature steady.
• •Millet flour has no gluten, so the batter is more delicate than wheat-based fritters; keeping the batter thick helps prevent it from breaking apart.
• •Estimated nutrition assumes about 30 ml oil is absorbed during frying across the whole recipe.
• •If you want milder bajia, remove the chili seeds or reduce the chili by half.

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