Durga Puja is as much about festive food and catching up over chai as it is about pandal-hopping and celebrations. And few snacks pair better with a steaming cup of tea than a plate of hot, crispy fritters. This year, give your usual chai-time spread a Bengali-inspired twist with homemade bhaja masala.
Popular in Bengali cooking, bhaja masala is a roasted spice blend that adds a warm, fragrant and slightly earthy flavour to snacks. You can prepare a fresh batch by dry-roasting spices and grinding them in a Usha mixer grinder. From classic aloo pakoras to beguni-style brinjal fritters, here are six ideas to bring a little extra crunch to your Durga Puja gatherings.
How to Make Homemade Bhaja Masala
Before you get to the fritters, it helps to have the star seasoning ready. Dry-roast cumin seeds, coriander seeds and fennel seeds in a pan over low heat until fragrant, taking care not to burn them. Let the spices cool completely, then grind them into a fine powder in the mixer grinder. For a more traditional Bengali-style flavour, you can also add roasted dried red chillies and a small amount of black pepper, adjusting the proportions to your taste.
Store the masala in an airtight jar and sprinkle it over freshly fried fritters while they are still warm, so the aromatic blend clings to the surface.
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1. Crispy Paneer Fritters
If you want a somewhat heartier snack, this one is for you. Cut paneer into bite-sized cubes or thick strips, season with salt, chilli powder and a sprinkle of garam masala, then gently coat in a besan batter. Fry until the outside becomes brown and the paneer stays soft within. Just before serving, sprinkle with bhaja masala and chopped coriander. You can also make a quick mint-coriander chutney using the mixer grinder to offer a fresh, acidic contrast to the heat of the spices.
2. Aloo Pakoras
Few things beat the comfort of a hot potato pakora with a cup of chai. Slice potatoes thinly, then coat them in a batter made with besan, salt, turmeric, chilli powder and enough water to bind everything together. Fry in hot oil until golden and crisp, then drain briefly. While the pakoras are still warm, dust them with your freshly ground bhaja masala for a fragrant, savoury finish. Serve immediately with green chutney or tomato ketchup, and let the Usha electric kettle take care of the hot water for your masala chai while you plate up.
3. Onion Fritters
Onion pakoras are a chai-time classic, especially when their edges turn deeply golden and crisp. Thinly slice onions and mix them with besan, chopped green chilli, salt, turmeric and a pinch of ajwain. Let the mixture sit for a few minutes so the onions release some moisture, then add only enough water to help the batter hold together. Drop small portions into hot oil and fry until crisp. Finish with bhaja masala as soon as they come out of the oil. The roasted spices bring extra warmth to the sweetness of the onions, making these fritters particularly hard to resist.
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4. Beguni-Style Brinjal Fritters
Beguni is a worthy addition to any Bengali snack menu. Thinly slice the brinjal and coat each slice in a batter made with besan and lightly seasoned with turmeric, salt, and chilli powder. Fry the slices until the brinjal softens on the inside and the coating becomes crisp. While the slices are still hot, drain them and sprinkle with bhaja masala. The crunchy coating complements the smoky, roasted spices beautifully. Serve with a cup of instant masala chai made in an electric kettle.
5. Palak Pakoras
Palak pakoras are a handy way to turn a bunch of spinach into a crisp evening snack. Wash and thoroughly dry the leaves, then chop them roughly and mix with besan, rice flour, chopped green chilli, salt and a little water to make a thick coating. Fry small portions until the edges are crisp and the leaves are cooked through. Finish with a light dusting of bhaja masala for extra flavour. The roasted spices complement the earthy spinach, while the rice flour helps give the fritters a crunchier texture.
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6. Gobi Fritters
If you’re planning a Durga Puja gathering at home, these bite-sized fritters offer another vegetable-based option for your festive snack platter. Cauliflower makes a wonderful base for spiced fritters because its little florets catch the batter and seasoning beautifully.
Cut the cauliflower into small florets and blanch briefly if you prefer a softer centre, then drain and dry thoroughly. Toss with besan, turmeric, chilli powder, salt and a little water before frying until golden and crisp. Dust with bhaja masala as soon as the fritters come out of the oil. For an extra tangy finish, add a squeeze of lemon just before serving. These bite-sized fritters are ideal for sharing, though you may want to make an extra batch.