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3 September, 2014

Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora

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 Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora

 Hi! Joining me again today in my foodie trip
around the world in 30 days

Today let’s visit Djibouti, officially the Republic of Djibouti, it’s a country
located in the Horn of Africa bordered
by Eritrea in the north, Ethiopia in the west and south, and Somalia in the Southeast. The
remainder of the border is formed by the Red
Sea and the Gulf of Aden at the east.

Djibouti is a multi-ethnic nation with a population of
over 810,000 inhabitants. The Somali and Afar make up the two largest ethnic
groups. Both speak Afro-Asiatic
languages, which serve as recognized national languages. Arabic and French constitute the country’s two official
languages. Islam is a predominant religion in the region.
According
to Wikipedia, “Djiboutian cuisine consists
of a mixture of Somali, Afar,  Ethiopian,  Yemeni and French
cuisine, with some additional Asian influences. Local dishes are commonly
prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.
Spicy
dishes come in many variations, from the traditional Fah-fah or “Soupe Djiboutienne”
(spicy boiled beef) to the yetakelt wet (spicy mixed vegetable stew). Xalwo (halva) is a popular confection eaten
during festive occasions, such as Eid celebrations or wedding receptions. After
meals, homes are traditionally perfumed using incense (cuunsi) or  frankincense (lubaan), which is prepared inside an incense burner referred to
as a dabqaad.”What caught my eye here was,
” Sambuusa,
the Somali version of the triangular samosa snack, is commonly eaten throughout
Djibouti during the afur (iftar). The local variant is spiced with hot green pepper, and the main ingredient is
often ground goat meat or fish. Xalwo(pronounced “halwo”)
or halva is a popular confection served during
special occasions, such as Eid celebrations or wedding receptions.
Garoobey is one of the staple dishes of Djibouti. Oats porridge, it is prepared by soaking
oats in milk, and is flavoured with cumin or cumin powder. Bajiyos are a
regular fixture at the table and in street shops, particularly when it is time
to break the fast during Ramadan.
They are part of the four essential elements of the Djiboutian afternoon tea.
Fruits such as mango, guava (seytuun), banana (moos)
are also eaten throughout the day as snacks.”
Sounds familiar does it not?
The variety of ingredients used to make the bajiyos or
bhajiyas or pakoras is amazing. I was surprised to hear about making them with
cucumber, and butternut squash. That is totally new to me.
I stuck to just potato, I know it’s totally out of
character especially with a name like the Mad Scientist but there is limit to
my families patience with my experiments!!! 
I have been feeding them totally international and….
 Okay this was deep
frying I would rather not do it. I kept postponing it till the last possible
moment.
Bajiyos/ Djiboutian Fried Vegetables
Cuisine: Djiboutian
Recipe Source: partly from here 
Ingredients:
  • 1 medium
    size potato
  • 1 cup besan
    /gram flour
  • 2 tbsp rice
    flour
  • ½ tsp ajwain/
    carom seeds
  • ¼ tsp red chilli
    powder
  • A pinch of hing/asafoetida
  • ⅔ to ¾ cup
    water
  • A pinch of
    baking soda (optional)
  • Salt as
    needed
Method:
  • Slice the
    potatoes thinly in rounds. Keep them in water till needed.
  • Mix well the
    besan, rice flour, ajwain, red chilli powder, hing and soda  with water. Remember to use little water as
    more can be added if needed. The batter has to be thick.
  • Check the
    seasoning and add more if required.
  • Heat oil for
    frying in a kadhai/wok .
  • Now transfer
    the potato slices, few at a time to a clean kitchen napkin so that the slices
    are not damp.
  • Dip each
    potato slice in the batter and place it gently in hot oil.
  • Add  5-6 potato slices each time.
  • Fry  till golden and crisp.
  • Drain on
    paper towels.
  • Repeat with
    the rest of the slices.
  • Serve with
    chutney or tomato sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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.

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora

  • September 4, 2014 at 8:05 am

    Most of the African recipe are very similar to each other and with India.Perfect tea time snack.

  • September 4, 2014 at 8:05 am

    Most of the African recipe are very similar to each other and with India.Perfect tea time snack.

  • September 4, 2014 at 4:20 pm

    I am Always ready for potatoes and this one is my fav, yours looks tempting !

  • September 4, 2014 at 4:24 pm

    Oh my goodness Archana, now I must visit this place sometime..very nice bhajjis..:)…lol imagine going all the way there and eating our own bhajjis..hahah..very nice colour in btw..

  • September 4, 2014 at 4:59 pm

    This is similar to our aloo pakoda. Looks like the cuisine of this country is so similar to Indian. Even Priya Sri's recipe is similar to Indian food. Nice choice of country and recipe.

  • September 4, 2014 at 5:42 pm

    This is just like Indian pakoda. Your picture with the tea cup looks so good, now I feel like I have to make some.

  • September 4, 2014 at 7:26 pm

    Super crispy bajiyos, who can resist to it.

  • September 4, 2014 at 8:28 pm

    Good one, Archana. I agree with Padma, there are many similarities between many African and Indian recipes.

  • September 4, 2014 at 10:12 pm

    Perfect mouthwatering snack to go along with that tea.

  • September 5, 2014 at 1:41 am

    Love these aloo bhujias.. Perfect tea time snack 🙂

  • September 5, 2014 at 1:49 am

    would have loved to see the cucumber and squash version also

  • September 5, 2014 at 4:01 am

    wow thats nice to here there are even aloo pakoras had around the world 🙂 Looks very tempting and perfect tea time snack 🙂

  • September 5, 2014 at 6:23 pm

    sometimes u feel it is indeed a small world..what a complicated name for the humble aloo pakora , they have turned lovely

  • September 6, 2014 at 4:46 am

    Who can say this is international cuisine. .try the cucumber and squash next time. .your family will love the experiment. .because they do taste yum..I have tried those.
    Loving the pics and bhajiyas.

  • September 7, 2014 at 12:33 am

    SO many similarities in cuisines across the globe! This version of bajji sounds equally delicious!

  • September 9, 2014 at 6:18 am

    Pakoras are my fav snacks and this looks so much like our version. Delicious…

  • September 11, 2014 at 9:32 pm

    Bhajiya has come out so good!! With a cup of hot tea all we need is a little rain to make the mood!

  • October 10, 2014 at 12:37 am

    Tempting & one of my favorite evening snack.

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