<p>Many people, with a similar craving, head off to the man frying hot bajjis in a huge kadai, filled with hot oil on 18th Main Road, Jayanagar, 4th T Block, right next to Hopcoms. The <br />varieties made by this young man called Dinesh will not disappoint you. <br /><br />Open only in the evenings, after 5.30, one cannot miss this spot because there are bound to be 15 to 20 people crowded around his cart, which the local people refer to as the bajji-bonda place. <br /><br />So what’s so special about this eatery? Currently, run by Dinesh, this ‘bajji-bonda place’ was started by his father and has been in the same spot for the last 30 years. Moreover, every evening, he comes and cuts open a packet of fresh oil in front of his customers and fries his bajjis and vadas till the oil is over.<br /><br />“I use a maximum of six litres a day. Hygiene is our priority and we definitely would not like to waste or re-use the oil. That is why we don’t open more than three litres at a time,” he says, while adding, “This eatery is a result of my father breaking away from the hotel he was working for and becoming independent. Now, it has been passed over to me.”<br /><br />With traditional recipes, the bajjis here are crisply fried unlike the many bajji stalls, where at times, one finds the batter a little under done. One can try many varieties like the Aloo Bonda, Vada, Uddina Vada, Mirchi Bajji and the hot favourite among many of his <br />customers, Masala Bonda. <br /><br />It is best when it is eaten hot and on the spot but there are also those who take them home. With each item, priced at Rs two, it’s a small luxury that many residents nearby love to indulge in. <br /></p>
<p>Many people, with a similar craving, head off to the man frying hot bajjis in a huge kadai, filled with hot oil on 18th Main Road, Jayanagar, 4th T Block, right next to Hopcoms. The <br />varieties made by this young man called Dinesh will not disappoint you. <br /><br />Open only in the evenings, after 5.30, one cannot miss this spot because there are bound to be 15 to 20 people crowded around his cart, which the local people refer to as the bajji-bonda place. <br /><br />So what’s so special about this eatery? Currently, run by Dinesh, this ‘bajji-bonda place’ was started by his father and has been in the same spot for the last 30 years. Moreover, every evening, he comes and cuts open a packet of fresh oil in front of his customers and fries his bajjis and vadas till the oil is over.<br /><br />“I use a maximum of six litres a day. Hygiene is our priority and we definitely would not like to waste or re-use the oil. That is why we don’t open more than three litres at a time,” he says, while adding, “This eatery is a result of my father breaking away from the hotel he was working for and becoming independent. Now, it has been passed over to me.”<br /><br />With traditional recipes, the bajjis here are crisply fried unlike the many bajji stalls, where at times, one finds the batter a little under done. One can try many varieties like the Aloo Bonda, Vada, Uddina Vada, Mirchi Bajji and the hot favourite among many of his <br />customers, Masala Bonda. <br /><br />It is best when it is eaten hot and on the spot but there are also those who take them home. With each item, priced at Rs two, it’s a small luxury that many residents nearby love to indulge in. <br /></p>