Thursday, June 21, 2012

Spinach-Cabbage Bhajis

Time 20 min
Gram flour (Besan) 3/4 cup
Fresh chopped spinach leaves 1/2 cup
Chopped onion lengthwise 1/2 cup
Chopped cabbage 1/2 cup
Red chili powder 1/2 tsp
Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tspWater 2-3 tbspPinch of baking soda
Salt to taste
Oil fry frying

To make batter mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 8 -10 min aside. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

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