ही पाककृती वाचा मराठीतून……. इथे क्लिक करा.
- Carom leaves- 10 to 12
- Besan (gram or chick pea flour)- ½ cup
- Rice flour- 1 tsp
- Water- approx. 3 tbsp
- Cumin powder- ½ tsp
- Coriander powder- ½ tsp
- Chili powder- ½ tsp
- Turmeric powder- ½ tsp
- Asafetida (Hing)- ¼ tsp (optional)
- Soda bi-carb - 1 pinch
- Salt to taste.
- Oil for frying
Wash and wipe the leaves. Remove stems.
Combine besan, rice flour, above mentioned all spice powders, soda and salt in a bowl. Add water slowly and stir the mixture. There should not be lumps in the batter.
Heat the oil in a wok(kadhai). Turn flame to medium heat once oil is hot. Put slices into the batter, they are completely coated and deep fry them till colour turns nice golden. Be careful not to over crowd the wok. You can put 5-6 bhajjias in at a time.
Serve hot with any chutney or in meal with dal-rice.