ബാറ്ററി ബജി #
ബാറ്ററി ബജി 🥵😍 # is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by 𝗙𝗼𝗼𝗱 𝗮𝗻𝗱 𝘁𝗿𝗮𝘃𝗲𝗹 on YouTube.
Prep: 15 min | Cook: 10 min | Total: 30 min
Cost: $14.89 total, $3.72 per serving
Ingredients
- 500 g Cuttlefish (cleaned, sliced into ½‑inch rings)
- 1 cup All-Purpose Flour (sifted)
- ½ cup Rice Flour (adds extra crispness)
- 1 tsp Chili Powder (adjust to desired heat)
- ½ tsp Turmeric Powder (for color and subtle flavor)
- 10 pieces Curry Leaves (optional, for garnish and aroma)
- ½ tsp Salt (to taste)
- 2 cup Sunflower Oil (for deep frying, high smoke point)
Instructions
Clean and Slice Cuttlefish
Rinse the cuttlefish under cold water, remove any skin or cartilage, and cut into ½‑inch thick rings or bite‑size pieces.
Time: PT5M
Pat Dry
Lay the cuttlefish pieces on a clean kitchen towel and gently press to remove excess moisture.
Time: PT2M
Prepare the Batter
In a mixing bowl combine all‑purpose flour, rice flour, chili powder, turmeric, salt, and curry leaves. Whisk in enough cold water (about ¾ cup) to form a thick, smooth batter that coats the back of a spoon.
Time: PT5M
Heat the Oil
Pour sunflower oil into the deep frying pan to a depth of ~2 inches. Heat over medium‑high heat until it reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Cuttlefish
Dip each piece of cuttlefish into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in small batches for 3‑4 minutes, turning once, until golden brown and crisp.
Time: PT5M
Temperature: 350°F
Drain and Rest
Remove the fried bajjis onto paper towels to absorb oil. Sprinkle a pinch of salt while still hot, if desired.
Time: PT2M
Serve
Arrange the hot Kathiri Bajji on a serving plate and accompany with coconut chutney, tomato ketchup, or a squeeze of lemon.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Pescatarian, Gluten‑containing, Dairy‑free
Allergens: Shellfish, Gluten
Ingredient Substitutions
- Instead of Cuttlefish: Squid, Calamari
- Instead of All-Purpose Flour: Wheat flour
- Instead of Rice Flour: Corn flour
- Instead of Chili Powder: Cayenne pepper
- Instead of Salt: Sea salt
- Instead of Sunflower Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Whisk
- Deep Frying Pan
- Thermometer (optional)
- Slotted Spoon
- Paper Towels
- Serving Plate
Critical Steps — Do Not Skip
- Cleaning and slicing the cuttlefish properly to avoid toughness.
- Achieving the right batter thickness – not too runny, not too stiff.
- Maintaining oil temperature at 350°F throughout frying.
- Frying in small batches to keep oil temperature stable.
Chef Tips from the Video
- Pat the cuttlefish completely dry – moisture is the enemy of crispness.
- Use ice‑cold water for the batter; the temperature contrast creates a light, airy crust.
- Add a pinch of baking soda to the batter for extra puffiness, if desired.
- Fry the bajjis on medium‑high heat; too low will make them greasy, too high will burn the coating.
Troubleshooting
Batter is too thick and clumps on the cuttlefish.
Add a tablespoon of cold water at a time until the batter flows smoothly and coats the back of a spoon.
Fritters are soggy or absorb too much oil.
Make sure the oil is at 350°F before adding batter and fry in small batches; avoid overcrowding.
Cuttlefish turns rubbery.
Do not over‑cook; fry only until golden (3‑4 minutes). Remove promptly and serve hot.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 1 month. Reheat directly from frozen in a hot oven.
Room temperature: Not recommended; the batter will become soggy and the seafood may spoil.
Make-Ahead Tips
- Prepare the batter up to 30 minutes ahead and keep it refrigerated; give it a quick whisk before frying.
- Dry the cuttlefish pieces and keep them in a single layer on a tray in the fridge; they stay fresh for a few hours.
Frequently Asked Questions
What is the cultural significance and history of Kathiri Bajji in Kerala cuisine?
Kathiri Bajji is a traditional coastal‑Kerala snack made with locally caught cuttlefish. It is often enjoyed during monsoon evenings and at temple festivals, reflecting the region’s love for seafood and deep‑fried street foods.
What are the traditional regional variations of Kathiri Bajji in South Indian cuisine?
In coastal Karnataka, a similar dish uses squid and adds a hint of tamarind in the batter. In Tamil Nadu, the batter may include gram flour and black pepper, giving a spicier profile.
How is Kathiri Bajji authentically served in Kerala households?
It is typically served hot, sprinkled with a pinch of salt, and accompanied by fresh coconut chutney, sliced onions, and a wedge of lemon. It is enjoyed as an evening snack with tea or as part of a larger feast.
During which occasions or celebrations is Kathiri Bajji traditionally prepared in Kerala culture?
Kathiri Bajji appears during Onam feasts, coastal village festivals, and family gatherings after a day of fishing. It is also a popular roadside snack during the rainy season.
What authentic ingredients are essential for traditional Kathiri Bajji versus acceptable substitutes?
Traditional Kathiri Bajji uses fresh cuttlefish, rice flour, and a blend of Kerala spices like chili and turmeric. Substitutes can include squid for cuttlefish, corn flour for rice flour, and cayenne pepper for chili powder, though the flavor profile will shift slightly.
What other Kerala dishes pair well with Kathiri Bajji?
Kathiri Bajji pairs beautifully with a tangy tamarind‑onion chutney, a simple rasam soup, or a serving of steamed rice and avial for a balanced meal.
What are the most common mistakes to avoid when making Kathiri Bajji at home?
Common errors include not drying the cuttlefish, using a batter that is too thick or too thin, frying at the wrong oil temperature, and overcrowding the pan, all of which lead to soggy or rubbery fritters.
Why does this Kathiri Bajji recipe use a mix of all‑purpose flour and rice flour instead of just one flour?
All‑purpose flour provides structure while rice flour adds lightness and crispness. The combination yields a coating that is crunchy yet not too dense, which is essential for seafood fritters.
Can I make Kathiri Bajji ahead of time and how should I store it?
Yes, you can fry the bajjis ahead and store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pre‑heated oven at 350°F for 5‑7 minutes to restore crispness.
What does the YouTube channel Food and Travel specialize in?
The YouTube channel Food and Travel focuses on regional Indian street foods, travel‑related cooking adventures, and easy‑to‑follow home‑cooking tutorials that highlight authentic flavors from across India.
How does the YouTube channel Food and Travel's approach to Kerala cuisine differ from other Indian cooking channels?
Food and Travel emphasizes on‑site footage from coastal markets, uses locally sourced ingredients, and often shares cultural anecdotes, giving viewers a deeper context compared to generic recipe‑only channels.
Last updated: August 23, 2026
