Simple, practical, and full of everyday flavour, Zucchini Bajji Recipe is a vegetarian Indian appetizer, snack made with zucchini, gram flour (besan), and rice flour in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Appetizer, Snack
  • Cuisine: Indian

Ingredients

  • 1 medium zucchini
  • 1/2 cup gram flour (besan) ((or chickpea flour))
  • 1/4 cup rice flour
  • 1/2 teaspoon carom seeds (ajwain)
  • 1 teaspoon red chilli powder ((adjust based on preference))
  • 1/4 teaspoon turmeric powder ((optional))
  • 1/8 teaspoon hing (asafetida)
  • 1 pinch baking soda ((optional))
  • salt (to taste)
  • 1/2 cup water
  • oil (for frying)

Method

  1. Wash the zucchini and slice thin. Do not peel skin.
  2. In a wide bowl, mix besan (gram flour), rice flour, red chili powder, turmeric powder, ajwain seeds, hing, salt, and baking soda (optional).
  3. Now add the water little by little and make a medium-thick batter of smooth consistency with hand or whisker.
  4. Batter should not be too thick or thin. It should just coat the bajji slices correctly. Beat the batter further for a minute to make it fluffy or airy.
  5. Heat oil in a wide, deep kadai/pan on medium-high flame.
  6. Take 5-6 zucchini slices, add in the bajji batter, take each coated zucchini slice, and gently slide in the oil. Do not overcrowd.
  7. Fry the bajji from both sides till they are crisp and golden in color. Once done, drain the bajji's on the paper napkin to absorb excess oil.
  8. You can also sprinkle some chat masala powder over the fried zucchini bajji's. Serve crispy Indian Zucchini (Courgette) fritters recipe with tomato ketchup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.