Sunday, 4 September 2011

Crispy Bhajia - Maru Style

The secret of crispy bhajia is not adding any water.  That's right NO water.  The trick is to add salt to the sliced potatoes or any other vegetable, this releases the water from the potatoes.


Ingredients
1 large potato; sliced finely
1 aubergine; sliced finely
1 courgette; sliced finely
1 romano pepper; sliced finely
1 onion; sliced finely
3-4 mild green chillies; sliced length way
2 teaspoons garlic / ginger paste
1-2 green chillies; minced
salt to taste (I used 1 teaspoon)
2 tablespoons chopped coriander
1 tablespoon chopped methi leaves
1 cup chickpea flour
1/4 teaspoon ajwain
1/4 teaspoon sodium bicarbonate
Oil for deep frying


1. Mix all the sliced vegetables, with garlic, ginger, chillies, coriander and methi.
2. Add salt, mix and leave for 1/2 hour to release the water.
3. Add the flour and sodium bicarbonate and ajwain seeds, mix well.
4. Fry the flour coated vegetables in hot oil
I served with groundnut chutney


6 comments:

Anonymous said...

very tasty bhajias....thanks

Aarthi said...

This looks absolutely yummy...I should try this soon...Thanks for the recipe dear...

Priya said...

Soo crispy and tempting bhajias..

Nikhil said...

Just to let you know I made this last week and it was fantastic. Thank you.

Saju said...

great to hear. I love cooking and eating lol

Mina Joshi said...

Maru Bhajias bring back memories for me. I sprinkle the mixture with a bit of rice flour as well and it makes the bhajias crispy.


Mina Joshi
www.givemesomespice.com

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