Crispy Homemade Indian Bhajia PlatterVeg
Indulge in the perfect rainy day snack with this crispy, homemade Bhajia platter! This recipe features two classic Indian favorites: flavorful Kanda Bhajiyas (onion fritters) made with a fragrant spice blend, and golden, crispy Aloo (potato) and Mirchi (chilli) fritters. Learn the simple technique for achieving that perfect crunch and deep-fried goodness at home. Serve them hot for the ultimate comforting experience. Happy cooking and enjoy every delicious bite!
Ingredients
For the Kanda Bhajiyas:
as needed Onion (thinly sliced)
1 bowl Gram Flour (besan)
as needed Green Chilli
1 tsp Coriander Seeds
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Carom Seeds (Ajwain)
1 tsp Asafoetida Powder (Hing)
2 tsp Rice Flour
to taste Salt
as needed Oil
For the Aloo and Mirchi Bhajiyas:
Potato (thinly sliced)
Green Chilli (slit)
1 bowl Gram Flour (besan)
2 tsp Rice Flour
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Fennel Seeds
to taste Salt
as needed Water
as needed Oil
Instructions
Step 1— Kanda (Onion) Bhajiyas
1
Slice the red onions as thin as possible.
2
In a bowl, combine the sliced onions with gram flour, green chillies, crushed coriander seeds, turmeric powder, red chilli powder, carom seeds (ajwain), asafoetida (hing), rice flour, and salt.
3
Thoroughly massage the mixture without adding water; the moisture from the onions will create the batter consistency.
4
Drop spoonfuls of the mixture into moderately hot oil and fry until crisp and golden brown.
Step 2— Aloo (Potato) and Mirchi (Chilli) Bhajiyas
1
Slice the potatoes thin. Slit the green chillies to prevent them from bursting in the hot oil.
2
In a bowl, mix gram flour, rice flour, turmeric powder, red chilli powder, fennel seeds, and salt. Add water to achieve the desired consistency.
3
Dip the potato slices into the batter and fry them individually in hot oil until golden brown. Follow the same dipping and frying method for the slit green chillies.
4
Drain the bhajias on absorbent tissue paper to remove excess oil.
Nutrition Facts
4 servings per recipe
