Mixed Bhajiya or Pakora Platter (Big mirchi, Malabar leaves (Basale in kannada), Ajwain leaves) served with Ketchup and green chutney.
Ingredients:
For Marination of chilies (Optional step):
· Lemon juice
· Salt
For Frying Bhajiya
· Bajji Mirchi (Big Chili) – 5-6
· Malabar Spinach – 8-10 leaves (Basale soppu on kannada)
· Ajwain Leaves – 8-10
· Besan/ Chickpea flour- 2 cups
· Rice flour- ¼ cup
· Baking soda- ¼ tsp
· Carom (Ajwain) – ¼ tsp
· Coriander – 1 tsp (chopped finely)
· Salt- to taste
· Water- 1 1/4 cup approx. (keep the batter thick)
· Oil – for frying
Method:
· First wash & slit the chilies and remove the seeds, apply little lemon juice and salt to the chilies from inside and outside. This process will help to reduce the spice level of the chiles. (Completely optional)
· Take a bowl add besan, rice flour, chili powder, ajwain, baking soda and salt. Mix well, add water gradually to form a thick batter.
· Heat oil in a frying pan.
· Once the oil is heated add about 1 tbsp hot oil in the besan batter & give a good mix, this will help us to make crispy bhajiyas.
· Dip the chilies in the besan batter well and drop it in preheated oil. You can add the mirchis as per the capacity of your frying pan.
· Flip the bajiyas after it has puffed. Once it is cooked remove it from the oil and transfer it on a tissue paper to drain out the excess oil.
· Same way fry Malabar spinach, Ajwain leaves or any other vegetables of your choice.
· Best to enjoy it with green chutney, ketchup, dry red garlic chutney and piping hot tea.
ความคิดเห็น