MIXED BHAJIYA

Indulge in the crispy, golden delights of mixed bhajiyas, a beloved Indian snack that satisfies cravings and tantalizes taste buds. This delightful combination of assorted vegetables, coated in a spiced gram flour batter, brings together flavors and textures that are simply irresistible. Whether you're looking for a quick and easy appetizer or a scrumptious tea-time treat, mixed bhajiyas are the perfect choice. Crispy on the outside, soft on the inside, and bursting with the goodness of onions, potatoes, eggplants, bell peppers, and spinach, these deep-fried fritters are a true delight for snack lovers. Paired with a steaming cup of masala chai or accompanied by zesty chutneys, they create a delectable sensory experience, just ideal for monsoons. So, let's dive into this easyto-follow recipe and bring the flavors of India into your kitchen!

Ingredients

1 cup gram flour (besan)

1/4 cup rice flour

1/4 cup semolina (sooji)

1 medium onion, thinly sliced

1 small potato, peeled and thinly sliced

1 small eggplant (brinjal), thinly sliced

1 small bell pepper (capsicum), thinly sliced

1/2 cup spinach leaves, chopped

2-3 green chilies, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

Salt to taste

Oil for deep frying

Fresh coriander leaves, chopped (for garnish)

Method

In a large mixing bowl, combine gram flour, rice flour, semolina, turmeric powder, red chili powder, coriander powder, cumin powder, ginger paste, garlic paste, and salt. Mix well.

Gradually add water to the mixture while stirring continuously until you achieve a smooth, thick batter consistency. Set the batter aside for 15-20 minutes to rest.

Heat oil in a deep frying pan or kadai over medium heat.

Dip the sliced onion, potato, eggplant, bell pepper, and spinach leaves into the batter, ensuring they are well coated. Carefully drop the coated vegetables into the hot oil, a few at a time, and fry until they turn golden brown and crispy. Flip them occasionally for even frying. Remove with a slotted spoon and drain excess oil on a kitchen paper towel. Repeat the process with the remaining vegetable slices.

Serve the mixed bhajiyas hot, garnished with freshly chopped coriander leaves. Mixed bhajiyas are typically enjoyed with a cup of hot masala chai or with green chutney and tamarind chutney as condiments.

Note: You can customize the vegetable selection based on your preference or availability. Other vegetables like cauliflower florets, sliced zucchini, or sliced paneer (Indian cottage cheese) can also be used.

Enjoy your delicious mixed bhajiyas!