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Batata Bhaji

Potato Fritters

Ingredients :

2 medium potatoes
1 cup chickpea flour (besan)
1 tbsp rice flour
a pinch of baking soda
1 tsp red chili Powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Oil for deep fry

Method :

Peel potatoes and cut into thin round slices. Soak them in salt water for 10-15 minutes.
Meanwhile, mix chickpea flour, rice flour, red chili powder, turmeric powder and coriander powder into a medium bowl.
Prepare a batter by adding water slowly such the batter is of medium consistency, enough to coat the potato slices evenly.
Mix nicely, so that there are no lumps in the batter. Add salt and baking soda and mix
Heat oil for deep frying. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with tomato ketchup or mint chutney or tamrind chutney.

* The batter should not be too thick in consistency. It will create thick coating which makes the fritters mushy and not crispy.

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Kanda Bhaji

Onion Fritters

Ingredients :

1 cup chickpea flour (besan)
2 Onions
3 tsp red Chili Powder
1 tsp turmeric powder
2 tsp carom seeds (Ajwain)
1 tsp coriander powder
1 tsp cumin powder.
ΒΌ tsp baking Soda
Salt to taste
Oil for deep frying

Method :

Chop onions into thin slices.
Add salt to the onions and leave them for 10 minutes. This softens the onions and brings out their juices.
Mix all the ingredients except oil to make a thick batter. (Add little water, if necessary)
Heat the oil in a kadhai or pan. Make small flat balls of the batter and put them into the oil gently.
Fry till the fritters are golden. Drain on paper towels.
Serve hot with mint chutney or ketchup.

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