Heeraykai Bajji Recipe - Delicious crisp ridge gourd bhajia.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ridge gourd (turai),, Gram flour (besan)(बेसन)

Cuisine : Karnataka

Course : Snack

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Heeraykai Bajji

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

You can also find more Snack recipes like Sabudana Papad, Papputu, Dahi Bhalla, Broccoli Toast. Or try out these recipes from Karnataka Cuisine like Fish Ambat, Kaipekke Kari, Mashli Gashi, Aloo Uttapam.

Heeraykai Bajji Recipe - How to make Heeraykai Bajji


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Ridge gourd (turai), peeled and thinly sliced

  • Gram flour (besan) 1 cup

  • Oil to deep fry

  • Rice flour 2 tablespoons

  • Salt to taste

  • Mustard powder 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Asafoetida a pinch

  • Tamarind pulp 2 tablespoons


Step 1

Take gram flour in a deep bowl and add rice flour. Add salt, mustard powder, pepper powder, coriander powder, cumin powder, red chilli powder, asafoetida and tamarind pulp. Mix well and slowly add sufficient water to make a thick batter of pouring consistency.

Step 2

Heat sufficient oil in a kadai. Dip the ridge gourd slices in batter and deep fry, in batches, till golden brown and crisp. Drain on absorbent paper. Serve hot.

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