This recipe brings back memories of enjoying crispy, flavorful corn bhajiyas on a rainy day in Lonavala. The combination of sweet corn, aromatic spices, and the crunch of besan and rice flour makes it an irresistible snack. Perfect for monsoon evenings or as a delightful tea-time treat.
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In a mixing bowl, combine corn, sliced onions, salt, red chilly powder, turmeric, coriander powder, and ajwain.
Add besan and rice flour to the mixture and mix well to coat the ingredients evenly.
Sprinkle coriander leaves and mix again. Add a little water if needed to form a thick batter.
Heat oil in a deep pan for frying.
Drop small portions of the batter into the hot oil and fry until golden brown and crispy.
Remove the bhajiyas from the oil and place them on a paper towel to drain excess oil.
Ensure the oil is hot enough before frying to get crispy bhajiyas.
Do not add too much water to the batter; it should be thick to hold its shape.
Serve the bhajiyas hot with green chutney or ketchup for the best taste.
Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just make sure to thaw and drain it properly before using.
Can I skip rice flour?
Rice flour adds crispiness to the bhajiyas. If you skip it, the texture might be slightly softer.
What oil is best for frying bhajiyas?
Any neutral-flavored oil like sunflower or vegetable oil works well for frying bhajiyas.
Can I make this recipe gluten-free?
This recipe is already gluten-free as it uses besan and rice flour instead of wheat flour.
How do I store leftover bhajiyas?
Bhajiyas are best enjoyed fresh, but you can store them in an airtight container for a day. Reheat in an oven or air fryer to restore crispiness.
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