• Preparation Time : 16-20 minutes
  • Cook Time : 11-15 minutes
  • Ready In : 15 mins
  • Recipe Servings : 4

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines.
Indian cuisine comprises a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables, and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations, and colonialism had introduced certain foods to the country like potato, chilies, and breadfruit.


  • Onions sliced 4-5 medium
  • Gram flour (besan) 3/4 cup
  • Salt to taste
  • Oil for deep-frying
  • Red chili powder 1 1/2 teaspoons
  • Turmeric powder 1/4 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Carom seeds (ajwain) 1/2 teaspoon
  • Fresh coriander leaves 2 tablespoons
  • Rice flour 3 tablespoons
  • Green chilies 2-3
  • Chaat masala 1 teaspoon

Method/ Directions

Step 1

Take onions in a bowl. Add salt, mix well and set aside for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai.

Step 3

Add chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and chopped coriander and mix well.Add gram flour and rice flour, mix well.

Step 4

Drop small portions of the onion mixture in the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 5

Slit green chilies and deep-fry in the same oil. Drain on absorbent paper.

Step 6

Sprinkle chaat masala on bhajiyas and mix well.

Step 7

Sprinkle salt on fried chilies.

Step 8

Serve hotbhajiyas with fried chilies.

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