#Sixth_Post
#Bhajjis
#Monsoon_Snack
The most popular monsoon snack for Indians is the all time favorite Bhajji. Monsson would be incomplete if we do not have Bhaji during monsoon. As the offset of monsoon, here is my favourite onion and chilli Bhajji.
DATABASE OF INGREDIENTS
All you need are the following
• Onions Thinly sliced
• finely chopped ginger and garlic
• 2 tablespoon of cornflour
• 1 tablespoon of ginger garlic paste
• 2 finely chopped green chillies
• Gram flour or besan
• Cumin seeds and fennel seeds
• Pepper powder to taste
• Pinch of tumeric
• Asafoetida
• Salt to taste
• warm water as required
• Oil for frying
ALGORITHM FOR PREPARATION
• Take the sliced onion rings in a bowl, add green chillies and spices which include tumeric, cumin seeds fennel seed and salt to taste.
• Mix everything very well and keep the mixture aside for 20 minutes.
• Now when you check the mixture you will see that the onions have released water.
• Add cornflour and besan to this mixture until you get a thick batter.
• Now make balls of manageable size and fry them.
• Keep turning your pakoras until they are golden brown
GARNISHING
• Sprinkle some chopped coriander and chat masala.
TIPS
• Do not over crowd the pan while frying.
• Best served with coriander and green chilli chutney or simply try with tomato ketchup.
• If you wish add some baking soda to the batter to make it extra fluffy.
#Bhajjis
#Monsoon_Snack
The most popular monsoon snack for Indians is the all time favorite Bhajji. Monsson would be incomplete if we do not have Bhaji during monsoon. As the offset of monsoon, here is my favourite onion and chilli Bhajji.
All you need are the following
• Onions Thinly sliced
• finely chopped ginger and garlic
• 2 tablespoon of cornflour
• 1 tablespoon of ginger garlic paste
• 2 finely chopped green chillies
• Gram flour or besan
• Cumin seeds and fennel seeds
• Pepper powder to taste
• Pinch of tumeric
• Asafoetida
• Salt to taste
• warm water as required
• Oil for frying
ALGORITHM FOR PREPARATION
• Take the sliced onion rings in a bowl, add green chillies and spices which include tumeric, cumin seeds fennel seed and salt to taste.
• Mix everything very well and keep the mixture aside for 20 minutes.
• Now when you check the mixture you will see that the onions have released water.
• Add cornflour and besan to this mixture until you get a thick batter.
• Now make balls of manageable size and fry them.
• Keep turning your pakoras until they are golden brown
GARNISHING
• Sprinkle some chopped coriander and chat masala.
TIPS
• Do not over crowd the pan while frying.
• Best served with coriander and green chilli chutney or simply try with tomato ketchup.
• If you wish add some baking soda to the batter to make it extra fluffy.
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