Title: Bhaji
Content:  Bhajis are a component of traditional Punjabi Pakistani & Gujarati Marathi, Tamil, Kannada and Telugu cuisine served on special occasions and at festivals. They are generally served with a cup of coffee, tea, or a traditional serving of yameen. They use banana peppers for making mirchi bhajji. Onion bhajis are often eaten as a starter in Anglo-Indian restaurants before the main course, along with poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste.
Title: Bhaji
Content:  A bhaji, also known as Onion Bhaji (British English), is an Indian appetiser that is made from spicy hot vegetable, sometimes fried similar to a fritter, originating from the Indian subcontinent, with several variants. It is a popular snack food in Kerala, Tamil Nadu, Goa, Maharashtra, Gujarat, Andhra Pradesh, Telangana, Karnataka, Assam, West Bengal and Odisha in India, it is also very popular in Pakistan and Trinidad and Tobago and can be found for sale in street-side stalls, especially in tapris (Marathi: टपरी) (on streets) and dhabas (Punjabi: ਢਾਬਾ) (on highways). The Guinness World Record for the largest onion bhaji is held by one weighing 175.48 kg made by Oli Khan and Team of Surma Takeaway Stevenage on the 4th of February 2020.
Title: Bikaneri bhujia
Content:  Bikaneri bhujia, often simply called bhujia, is a popular crispy snack prepared by using moth beans and besan (gram flour) and spices, originating from Bikaner, a city in the western state of Rajasthan in India. Light yellow in colour, it has become not just a characteristic product of Bikaner, but also a generic name. Bikaneri bhujia has been a cottage industry in Bikaner, Rajasthan, and provides employment to around 2.5 million people in villages of the region, especially women, and recently it has faced competition with multinational companies like Pepsico as well as Indian snack companies, which have used the name bhujia. After struggling with numerous copycats over the years, in September 2010, the Indian Patent Office confirmed the Geographical Indications rights and a patent was issued for the brand name Bikaneri bhujia to local manufacturers of Bikaner.
Title: Bhaji
Content:  Outside Southern and Western India, such preparations are often known as pakora. Its variations include the chili bajji, potato bajji,onion bajji,plantain bajji and the bread bajji (or bread pakoda). Another version is called bonda (in south India), vada (in Maharashtra) and Gota (in Gujarat). Bonda has potato or mixed vegetable filling while Gota is made by green fenugreek leaves.
Title: Maharashtrian cuisine
Content:  Some bhaajis are made with a single vegetable, while others are made with a combination. Bhaajis can be "dry" such as stir fry or "wet" as in the well-known curry. For example, fenugreek leaves can be used with mung dal or potatoes to make a dry bhhaji or mixed with besan flour and buttermilk to make a curry preparation. Bhaaji requires the use of goda masala, consisting of a combination of onion, garlic, ginger, red chilli powder, green chillies, turmeric and mustard seeds. Depending on a family's caste or specific religious tradition, onions and garlic may be excluded. For example, a number of Hindu communities from many parts of India refrain from eating 
Title: Puri bhaji
Content:   Puri bhaji (sometimes spelled poori bhaji) is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried). It is a traditional breakfast dish in North India. Many Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast. Some serve it for lunch along with condiments such as dahi (yogurt) and salad. In central India, puri bhaji is served as a street snack. Puri bhaji is a vegetarian dish and is popular in India because it is relatively inexpensive and tasty. The dish is also served on railway platforms in India and is served as a packed lunch on trains along with pickle. Puri bhaji can also be served with halva.
Title: Pav bhaji
Content:  Pav bhaji is a fast food dish from India consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav). Its origins are in the state of Maharashtra.
Title: Sai bhaji
Content:  Sai bhaji (سائي ڀاڄي) is a Sindhi vegetarian curry, consisting of dal (lentils), palak (spinach) and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens. It is a popular household dish in Pakistan, India, and among the Sindhi diaspora.
Title: Street food of Chennai
Content:  A bhaji, bhajji or bajji, is a spicy Indian snack or entree dish similar to a fritter, with several variants. It is often served with chutney. 
Title: Mangalore bajji
Content:  The main ingredients used to make Mangalore Bajji include maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. Mangalore bajji is also known as goli baje.

Question: Verify the following claims with "True" or "False": Bhajji is made from vegetables and comes from Karnataka.
Answer: True