Mixed Bhajiya or Pakora Platter (Potato, Onion and Capsicum) served with Ketchup and green chutney. Perfect accompaniment for monsoon season, along with good people, music and book. And ek cutting glass chai, itna hi kaafi hain.
Ingredients:
Vegetables of your choice
· Potato - 3-4 (cut into thin slices) · Onion - 3-4 (cut into medium slices) · Capsicum - 3-4 (cut in length) For Frying Bhajiya (Batter) · 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: · 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 vegetables 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 capsicum, onion or any other vegetables of your choice. · Best to enjoy it with green chutney, ketchup, dry red garlic chutney and piping hot tea.
