Zucchinis have started coming in from my kitchen garden, and this week they found their way into hearty fritters inspired by a traditional Bhojpuri Snack called Bhabra (also known as Bachka). Paired with protein-rich green peas, these shallow-fried fritters make a surprisingly satisfying plant-based snack. I’ve also shared a video of the recipe on my YouTube channel.
Bhabra is a rustic snack from Bihar and eastern Uttar Pradesh. It shares the savory, spiced flavor of pakoras but is made a bit differently. Shaped like small pancakes yet wonderfully crisp, bhabras offer a delightful contrast of form and texture. Traditionally, it’s prepared with green or black chickpeas or peas, but vegetables can easily be added too. For this version, I used zucchini along with green peas. The result is a fritter that’s crisp on the outside and soft inside. Each pop of pea contrasts beautifully with the tender texture of zucchini.
The batter is thick, almost like pancake batter, and made with a mix of rice flour and besan (gram flour). You don’t need to be too precise with the measurements—just mix it by feel (and taste) with whatever spices you like. I usually keep the seasoning simple since these fritters taste best when paired with chutney and a cup of chai.
To cook, spoon the batter into hot oil, gently flatten each one, and fry until golden and crisp. They come together quickly and make for a hearty, flavorful bite that also happens to be plant-based.
Serve them as a tea-time snack, or enjoy them as a crunchy side with lunch or brunch. If you love this recipe you’ll also enjoy my Cabbage and sprouted Mung Bean fritters, Hara bhara kabab, and Broccoli Tots, as well.
So, what are you waiting for? Try this easy recipe or the other fritter recipes and enjoy with your loved ones! Tag me in your photos #simpleglutenfreekitchen @simpleglutenfreekitchen and leave a comment below. Follow along with me on Facebook, Pinterest, Twitter, Instagram, and YouTube.
Ingredients
- 1 zucchini
- 1 cup thawed green peas
- 1" piece ginger, grated
- 1/2 cup onion sliced
- 2 green chilies, chopped
- 1/3 tsp red chili powder
- Salt to taste
- 1/2 cup rice flour
- 3/4 cup besan ( gram flour)
- Water as required
- Additional spices. as per your taste
Instructions
- Grate the zucchini using a coarse grater (you should get about 2 cups).
- Add the thawed green peas, onion, green chilies, and grated ginger.
- Sprinkle the rice flour and besan on top. Add salt, red chili powder, and any additional spices you're using. Mix with a spoon.
- Slowly add water to make a thick, pancake-like batter. (If the mixture gets too loose, add more flour.)
- Heat enough oil in a large frying pan to coat the bottom of the pan. Heat over medium heat. Once it starts to shimmer, add heaped tablespoons of the mixture in a clockwise arrangement, so you can remember which fritter to flip first. Don't overcrowd. Flatten each Fritter / Bhabra slightly.
- Flip once the bottoms are golden, about 2–3 minutes. Cook until both sides are crisp and golden brown.
- Drain on a paper towel or wire rack (I prefer a wire rack).
- Enjoy them as a snack with chutney alongside tea or coffee, or serve as a side for breakfast or brunch.
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