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Onion Bhajiyas{onion fritters} Potato Pakoras{Potato fry} And Mirchi Pakoras { Stuffed chilli fritters}

A favourite during Monsoon season

Irresistible Onion bhajiyas , potato pakoras and mirchi pakoras


Onion bhajiya

Ingredients:

3 to 4 large onions, thinly sliced

1 and 1/2 cup gram flour (besan)

3 tablespoons rice flour

1 teaspoon of carom seeds (ajwain)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt to taste

2-3 tablespoons fresh coriander leaves, chopped

Water, as needed

Oil, for deep frying


Instructions:

1.

Place the sliced onions in a large mixing bowl. Add a little salt and mix well. Let it sit for about 20 minutes. This will help release some water from the onions.

2. Batter:

After 20 minutes, add gram flour, rice flour, carom seeds, turmeric powder and red chili powder to the onions. Mix everything together. The moisture from the onions should help bind the ingredients. Add a small amount of water to make a thick ,sticky batter. The consistency should be such that it coats the onions well but is not runny. Add the chopped coriander leaves and mix well.

3.

In a deep frying pan or kadhai, heat oil over medium heat. You can check if the oil is ready by dropping a small amount of batter into the oil . if it sizzles and rises to the top, the oil is hot enough.

4.

Using your hands , take small portions of the batter and gently drop them into the hot oil. Fry a few bhajiyas at a time, ensuring not to overcrowd the pan. Fry them until they are golden brown and crispy, turning occasionally to ensure even cooking.

Remove the bhajiyas using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.



Stuffed Mirchi Pakoras


Stuffed mirchi pakoras with a delicious mashed potato filling:


Ingredients:

1/2 kg potatoes, boiled and mashed

2 teaspoons of cheese garlic powder

2 tablespoons fresh coriander leaves

chopped

2 teaspoons of dry herb mix

1 teaspoon of pepper powder

2 tablespoon diced cheddar cheese

2 tablespoon mozzarella cheese

Salt to taste , if required only


6 big size green chillies


Method

For the Batter:

1 and 1/2 cup gram flour (besan)

2 tablespoons rice flour

1/2 teaspoon turmeric powder

Salt to taste

Water, as needed to make a thick batter

- Oil, for deep frying


Method

1. Prepare the Chilies : Wash the green chilies and pat them dry. Make a slit lengthwise on each chili without cutting them entirely. Remove the seeds carefully.

2. Add the dry herb mix, cheese garlic mix, pepper powder , cheddar cheese , mozzarella cheese and coriander leaves to the mashed potatoes. Mix well and add salt , only if required.

3.Stuff the Chilies : Carefully fill each slit chili with the potato stuffing, pressing gently to ensure they are well filled.

4. Batter: In a mixing bowl, combine gram flour, rice flour, turmeric powder and salt. Add water gradually to make a smooth, thick batter. The consistency should be such that it can coat the stuffed chilies well.

5. In a deep frying pan or kadhai, heat oil over medium heat.Dip each stuffed chili into the batter, ensuring it is well coated. Gently drop the coated chilies into the hot oil. Fry a few at a time, turning occasionally , until they are golden brown and crispy.

   - Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Serve with chutney or ketchup

Potato pakoras:

Ingredients:

2 large potatoes, thinly sliced

1 cup gram flour (besan)

1 teaspoon red chili powder ( optional)

1/2 teaspoon turmeric powder

1 teaspoon of carom seeds (ajwain)

- 1/2 teaspoon baking soda ( optional) I did not use.

Salt to taste

Water (as needed to make the batter)

Oil for deep frying

Method:

1. Wash and peel the potatoes . Slice the potatoes thinly and evenly.

2. In a mixing bowl, combine gram flour, red chili powder, turmeric powder, carom seeds and salt. Gradually add water to the mixture, stirring constantly to avoid lumps, until you achieve a smooth, thick batter.

3. Dip each potato slice into the batter, ensuring it is well-coated. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the batter-coated potato slices into the oil.

Fry until the pakoras are golden brown and crispy, turning occasionally for even cooking. Remove the pakoras using a slotted spoon and drain on paper towels to remove excess oil.




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