Make Bagiya. An easy to make Indian inspired Ugandan snack made of gram and wheat flours and flavorful aromatics. Best served with a hot cup of chai masala.
This post has been a year+ in the making! Bagiya is the most searched keyword on this blog and has been for a while! So I got my experimental cap on and tried (with so many fails) till I got a recipe that I know you will love because there is something about childhood snacks that evoke all the feels. Isn’t it funny though that some of the foods we take for granted we sometimes don’t even know how to make?! But hopefully that changes with this bagiya. Yes I even have a video to show you the process first hand. PS: If you love these photos, grab my ebook where I share how I achieve photos like these.
What you will need:
1 C. Gram flour
1/2 C. Wheat (white) flour
1 to 2 C. Water
1 Tbsp. Garam masala/ curry powder
1 Tbsp. Onion and garlic paste
1/2 Tsp. Black pepper
1/2 Tsp. Salt
Oil for frying
Roasted groundnuts
Observations:
In experimenting with the three flours (cassava, rice and wheat), I noticed that wheat flour retains flavor well and has a perfect crunch.
The ratio of 2:1 will guide you in making even larger batches of the bagiya if you wish to.
Be mindful of the frying oil temperature (it should be between medium to medium high) and adjust accordingly to avoid burning the bagiya.
I used a heavy duty cake piping bag to pipe out the bagiya paste into the oil. If you can, use a potato masher to pipe the bagiya paste into the hot oil especially if you would prefer smaller sized bagiya.
Method
Add all dry ingredients in a bowl and mix well. Next add the onion garlic paste and mix well.
Add water gradually to the flour mixture, while mixing ensuring you have a paste-like texture.
Add a frying pot with enough oil to deep fry on meduim high heat and let the oil heat up.
Carefully put the bagiya paste into the cake piping bag and cut out a hole at the bottom depending on the size you want your bagiya to be.
Pipe the bagiya into the hot oil.
Fry till golden brown.
Remove from fire and drain.
Serve cool with roasted groundnuts and a cup of hot chai masala
Let me know in the comments below if you will make bagiya and suggest what else I should cook.
A Kitchen In Uganda 