Bajiye
The Quirky Foodster Team
Ingredients
- Split red lentils or yellow split peas, soaked for 2 hours — 250 g (1 1/4 cups)
- Small onion, finely chopped — 1
- Garlic cloves, minced — 2
- Green chilli, finely chopped — 1
- Chopped fresh coriander (cilantro) — 2 tbsp
- Ground turmeric — 1/2 tsp
- Ground cumin — 1/2 tsp
- Baking powder — 1/2 tsp
- Salt, — to taste
- Vegetable oil, for deep-frying
Method
- Prep Time 20 minutes (plus 2 hours soaking) Cook Time 20 minutes
- Total Time 2 hours 40 minutes Difficulty Easy
- Occasion Street snack; Ramadan iftar Season Year-round
- Servings Serves 4 (makes about 16 fritters) Dietary Tags Vegan; gluten-free
- Native Recipe Bajiye SEO Keywords bajiye recipe, somali lentil fritters,
- Name somali street food, somali ramadan snack
Introduction: Crisp spiced lentil and vegetable fritters
Cultural Background: Bajiye are crisp, golden fritters sold from street carts and market stalls across Somalia, made from split lentils or chickpeas ground into a coarse batter with onion, chilli and coriander. They are a favourite quick, affordable snack for people on the move, and like sambuusa, they appear in large numbers on Ramadan iftar tables, where their crunch and spice make a satisfying way to break the daily fast.
Tips: Don't over-blend the lentils — a little texture gives the fritters a better bite than a completely smooth batter. Test the oil temperature with a small piece of the mixture first; if it browns too quickly, lower the heat slightly.
Variations: A handful of grated carrot or shredded cabbage can be added to the mixture for extra vegetables. Chickpeas can be used instead of lentils, following the same method, for a slightly firmer fritter. Already fully vegan as written.
Storage: Refrigerate cooked bajiye in an airtight container for up to 2 days.
Reheating: Reheat in an oven or air fryer at 190°C (375°F) for 6–8 minutes to restore crispness; the microwave will make them soft.
Nutrition: Per fritter (approx.): 70 kcal, 3 g protein, 8 g carbohydrate, 3 g fat, 2 g fibre
FAQs:
Q: Can bajiye be baked instead of fried?
A: Yes — brush generously with oil and bake at 200°C (400°F) for about 20 minutes, turning halfway, though they will be less crisp than deep-fried.
Q: What is a good dip for bajiye?
A: Basbaas (Somali hot sauce) or a simple tamarind sauce are both popular choices at street stalls.
- Split red lentils or yellow split peas, soaked for 2 hours — 250 g (1 1/4 cups)
- Small onion, finely chopped — 1
- Garlic cloves, minced — 2
- Green chilli, finely chopped — 1
- Chopped fresh coriander (cilantro) — 2 tbsp
- Ground turmeric — 1/2 tsp
- Ground cumin — 1/2 tsp
- Baking powder — 1/2 tsp
- Salt, — to taste
- Vegetable oil, for deep-frying
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