After having a heated and scorching summer, finally, the monsoon droplets have started dropping on us and it has brought a whole new blossom vibe to all our daily life. Well, we all know what is exactly needed to munch in this cold cosy weather. Knowing your mood, we have got some amazing monsoon special variants of fritters i.e. bhajiya recipes, especially for you.
Well, we all have eaten the normal onion and potato bhajiyas, today let us make some different bhajiyas this monsoon season
1 Palak Bhajiya
Mix finely chopped Palak in an equal amount of besan/ gram flour, add water and make a batter. Add salt, chilli powder, carrom seeds to the batter. Mix it all together and keep it for a while, then heat the pan with oil in it. start putting small amounts of batter into the pan once the pan is hot. fry them nicely untill it gets golden and crispy. Off the gas, remove the bhajiyas in a tissue-covered plate and then serve the hot crispy bhajiyas with chutney or ketchup.
2 Corn Bhajiya
firstly, in a large mixing bowl take 2 cups boiled sweet corn kernels and ½ thinly sliced onion. Squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixer. now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, a pinch of asafoetida powder, a few curry leaves and ¼ tsp salt. Combine and mix well without adding any water. Add more besan if required and form a dough. Now drop the corn bhajiya mixture, making rough balls into the hot oil. Stir occasionally, and fry on medium flame. Fry till the bhajiya turns crispy and golden. takes approximately 10-15 minutes. finally, serve crispy corn bhajiya with chutney or tomato sauce.
3 Cabbage Bhajiya
In a large bowl take ½ cabbage. make sure to shred the cabbage slightly thin. Add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt. Squeeze and mix well making sure everything is well combined. Now add ½ cup besan, ½ cup rice flour and ¼ cup cornflour. Mix well making sure the flour is coated well to the flour.
further, pour 2 tbsp hot oil over the mixture and mix well. pour oil makes the Bhajiya crispy. Now take a small ball-sized mixture and drop it in hot oil. Deep fry keeping the flame on medium. Stir occasionally, until the Bhajiyas turn golden brown and crisp. Drain off over kitchen paper to remove excess oil. Finally, enjoy the smoking cabbage bhajiya with curd garlic chutney.