rice bran oilor other neutral-flavoured oil, for frying
Complete Recipe Steps
In a mixing bowl, combine the besann flour, plain flour, sodium bicarbonate, and salt. Mix well to ensure even distribution of the ingredients.
2 cups chickpea flour, 1 cup plain flour, ½ tbsp sodium bicarbonate, 1 tsp salt
Gradually add water to the dry ingredients, mixing continuously until you obtain a thick paste-like consistency.
1 cup water
If using, add the lightly beaten egg and chopped spring onion to the mixture. Mix thoroughly until all ingredients are well incorporated.
1 egg, 2 sprigs spring onion
In a deep pot, heat rice bran oil for frying over medium heat. Ensure that the pot is deep enough to allow the fritters to fully submerge in the oil.
rice bran oil
Once the oil is hot, drop 1 tablespoon of the Baja mixture at a time into the oil. Fry the fritters in batches, taking care not to overcrowd the pot.
Fry the fritters until they turn golden brown, flipping them occasionally for even cooking. This process usually takes around 3-4 minutes per batch.
Using a slotted spoon, remove the fried Baja from the oil and transfer them to a wire rack to cool. This helps drain excess oil, resulting in a crispier texture.
Repeat steps 5-7 until all the batter is used, adjusting the heat as necessary to maintain a consistent frying temperature.
Once the Baja fritters have cooled slightly, serve them hot and crispy with your favourite chutney or sauce.
Notes
If you prefer a spicier version of Baja, you can add finely chopped green chilies or red chilli powder to the batter.
The consistency of the batter should be thick enough to coat the back of a spoon. If it appears too thick, gradually add a little more water until the desired consistency is achieved.
For a healthier alternative, you can also shallow fry the Baja in a non-stick pan with a minimal amount of oil.
Leftover Baja can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer for a few minutes to regain their crispiness.