Bhajias are deep-fried fritters made from slices of vegetables, typically potatoes, coated in a spiced chickpea flour (besan) batter. Here's a simple recipe for making delicious Bhajias:
Ingredients: For the Batter: š³ 1 cup chickpea flour (besan) š³ 1/4 cup rice flour (optional, for extra crispiness) š³ 1 teaspoon baking soda š³ 1 teaspoon red chili powder š³ 1/2 teaspoon turmeric powder š³ 1 teaspoon ground cumin š³ 1 teaspoon ground coriander š³ Salt to taste š³ Water (as needed to make a thick batter)
For the Bhajias: š³ 2 large potatoes, peeled and thinly sliced š³ Oil for deep frying.
Instructions: š³ Prepare the Batter: In a mixing bowl, combine chickpea flour, rice flour (if using), baking soda, red chili powder, turmeric powder, ground cumin, ground coriander, and salt.
š³ Make the Batter: Gradually add water to the dry ingredients, stirring continuously to form a smooth, thick batter. Ensure there are no lumps. The consistency should be thick enough to coat the potato slices.
š³ Prepare the Potatoes: Peel and thinly slice the potatoes. You can soak the slices in cold water for a few minutes to remove excess starch. Pat them dry with a paper towel.
š³ Coat the Potatoes: Heat the oil for frying in a deep pan or fryer to 350-375Ā°F (175-190Ā°C). Dip each potato slice into the batter, ensuring it is well-coated. You can use your hands or a fork to coat the slices evenly.
š³ Fry the Bhajias: Carefully drop the coated potato slices into the hot oil, a few at a time. Fry until they turn golden brown and crispy. Make sure to flip them to cook evenly.
š³ Drain Excess Oil: Once the bhajias are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
š³ Serve: Serve the bhajias hot with your favorite chutney or sauce. Mint chutney or tamarind chutney are popular choices.
š³ Enjoy: Enjoy your homemade bhajias as a delicious snack or appetizer.
Feel free to customize the spices and adjust the batter consistency according to your preference. Experiment with different vegetables like onions or spinach for variety.
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