Air Fryer Bajji Recipe

Ingredients

• 200 g Chickpea Flour (sifted)
• 1 tsp Baking Soda
• 1 tsp Salt
• ½ tsp Turmeric Powder
• 1 tsp Chaat Masala
• 2 tsp Oil (light vegetable oil, for batter and light spray)
• 1 cup Warm Leaves (Vamu leaves) (washed, roughly chopped)
• 1 cup Tamarind Leaves (Tamalapaku) (washed, roughly chopped; use tender young leaves)
• 120 ml Water (adjust to batter consistency)

Instructions

1. Prepare the Leaves

   Rinse the warm (vamu) leaves and tamarind leaves under cold water, shake off excess water and pat dry with a kitchen towel. Roughly chop them into bite‑size pieces.

   Time: PT10M

2. Make the Batter

   In a mixing bowl combine chickpea flour, baking soda, salt, turmeric, chaat masala and oil. Gradually whisk in water until you obtain a smooth, thick‑but‑pourable batter (similar to pancake batter).

   Time: PT5M

3. Coat the Leaves

   Add the chopped leaves to the batter and gently toss until every piece is evenly coated.

   Time: PT5M

4. Pre‑heat the Air Fryer

   Set the air fryer to 180°C (350°F) and pre‑heat for 3 minutes.

   Time: PT3M

   Temperature: 180°C

5. Air Fry the Bajji

   Lightly spray the air‑fryer basket with oil. Place a single layer of coated leaves (do not overcrowd) into the basket. Cook at 180°C for 8‑10 minutes, shaking the basket halfway through. Repeat for remaining batches.

   Time: PT20M

   Temperature: 180°C

6. Serve

   Remove the bajji, let cool for a minute, and serve hot with coconut chutney or a squeeze of lemon.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

4 g