Aloo Bhajiya

Ingredients

1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
1 hari mirch finely chopped
Salt to taste
Pinch of hing
Oil for frying

Process

Wash and peel the potatoes.
Cut thin chips and marinate them in a mixture of salt and lal mirch powder. (optional)
In a bowl mix besan, lal mirch powder, haldi, hara dhania, hari mirch salt and hing.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
Add 1 table spoon hot oil in the batter and mix well.
Dip aloo pieces in the batter and deep fry the bhajiyas.
Serve hot with ketchup and chutney.

Advertisements

Ash Gourd Pakoras

Ingredients

250 grams ash gourd (Petha)

1 cup urad dal

2 green chillies

Pinch of haldi

Pinch of hing

Salt to taste

Oil for frying

Process

Soak urad dal for 3-4 hours.

Grind it into a fine paste along with chillies.

Peel and deseed the ash gourd.

Grate it and squeeze out the water.

Mix it in the urad dal paste.

Add salt, hing and haldi.

Mix it well to make batter.

Heat oil.

Fry round pakoras to a golden brown color.

Serve hot with green chutney or ketchup.

Aloo Bonda

Ingredients

8-10 boiled and mashed medium sized potatoes
2 onions finely chopped
1-2 green chillies finely chopped
2-3 tablespoons finely chopped coriander
1/2 inch ginger grated
1/2 teaspoon amchur (dry mango powder)
1 teaspoon lal mirch
1/2 teaspoon dhania powder
Salt to taste
1 cup besan
Pinch of haldi
Oil

Process

In a bowl, mix mashed potatoes, onion, ginger, green chillies, coriander, amchur, lal mirch, dhania powder and salt.
Make small balls (around 12-15)
In another bowl, mix besan, haldi and salt.
Pour water to it and make batter of pouring consistency.
Heat oil for frying.
Mix 1 tablespoon oil in besan batter.
Dip the potato balls in batter and deep fry till its golden brown.
Serve hot with ketchup and green chutney.

Pyaz ke Pakode/Bhajiya

Ingredients

1/2 Cup besan (bengal gram flour)
1 Onion chopped
Pinch of haldi
1/2 Tea spoon lal mirch
1 Hari mirch chopped (green chilli) optional
1 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil

Process

In a bowl mix besan, onions, haldi, mirch, hari mirch, hara dhania and salt.
Pour water and make a batter .
Heat oil in a pan.
Add 1 table spoon hot oil to batter and mix.
Put small bhajiyas in the oil and deep fry.
Serve with ketchup and chutney.

Paneer Pakoda

Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! 🙂

Ingredients

250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil

Process

Add little salt to the paneer pieces,  mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.

P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends 🙂

Bhutte ke Pakode

Ingredients

8-10 bhutte (maize)
2 green chillies
1/2 cup coriander finely chopped
Pinch of hing and haldi
Salt to taste
Oil for frying

Process

Grate butte and then grind it along with green chill, salt, haldi and hing.
Add coriander and 2 tablespoons of hot oil.
Mix it well.
Heat oil.
Fry small pakode it its golden brown.
Serve hot! They taste yummy 🙂
Specially enjoyed in monsoon..

Tip – Do not use sweet corn. Use desi bhutta.