August 6, 2011

Spicy Bhajias , and relishing the monsoon ~ Mixed veggie fritters

What's monsoon without Pakoras / Bhajiyas (deep fried fritters), I wondered ?.. So, while the rest of the globe goes through a summer, most parts of India experience monsoon during June - Sep, which is actually the seeds sowing season for the farmers , and hot snacks and munches for those of us who dont have to till the spoil(well, literally). Its every foodie's delight and childhood memory also , perhaps to have savoured hot steaming and spicy bhajias in every household / food cart and we didnt want to miss out on that joy :-) Which is exactly why we actioned out making these spicy fritters this late afternoon

So, mom and me (who were incidentally celebrating a long weekend ALL by ourselves, having packed kiddo and S out) , decided to indulge in some treats , and the unanimous decision was for a mixed bhajia platter. An occassional indulgence is worth the wait, and this time we didnt even wait to add the ketchup (or make any green chutney) - off the pan it went into hungry and eager mouths, accompanied by steaming cups of green tea / milk tea respectively for me and mom :-) Pure bliss !!

Sending this to Krithi's event : Serve it Fried and Denny's announcement and also to Sukanya's Monsoon Medley

You might also enjoy these monsoon treats :

Fried Moong Dal | Tasty Snacks (Haldiram Style)

Masala Murmura

Mirchi Bajji / Menasinakaayi Bajji / Molaga Bajji

Prep time : 10 mins. Cooking / Frying time : 15 mins. Serves : More calories than your waistline can take :-). The following ingredients makes 10 - 15 medium sized bhajiyas.

Besan / gram flour - 1/2 cup
Rice flour - 4 TBSP
Salt - to taste
Turmeric - 1 tsp
Asafoetida / hing - a pinch
Ajwain / carrom seeds - 1/2 tsp
Chilli powder - 1 tsp
Green chillies (minced) - 1 or 2 (opt)
Veggies - sliced in the size of more than a wafer thickness
(You may use potatoes , onions , capsicum, chow chow, brinjal , raw banana - or a combo of these too - ensure uniform thickness of all veggies)
Oil - to deep fry
1) Sieve besan and rice flour well together in a bowl.
2) Heat the oil in a deep bottomed pan.
3) Add salt, turmeric, ajwain, asafoetida and chilli powder (and chillies if using) to the dry flours and mix well.
4) Add 2 -3 TBSP of the hot oil to the dry flours and mix well. Add water little by little to make it a dropping consistency (refer the pictures in my earlier post  - Mirchi bhajji)
5) Dunk the sliced veggies in the batter and slide them into the hot (but not smoking) oil
6) Flip the bhajias / fritters on both sides till a golden colour is seen
7) Drain on a paper towel and serve hot with ketchup / green chutney (we couldn't wait that long :D)


  1. Tempting click and looks so crispy! Regarding the pizza, I didn't use a pizza stone and for hardened crust may be due to overbaked/too high temperature or dough too hard, lack of water. Hope that answer to your question...

  2. Thanks for sending over to the event.. Lovng these fritters..

  3. absolutely fantastic recipe...sounds awesome kalyani..:)
    happy following u..
    u r welcome in my space too..

  4. All of those are so tasty! Tried them and stood there in awe :D

    call Nepal

  5. who would say no that plate filled with yummy bajjis


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