Snowy, icy bad weather days lend themselves to hot pakoras and spiced sweet chai. Today was one such day and I made molagai bhajji. These mildly spicy light green colored peppers make excellent fritters.
Stuff you will need:
Mild green colored peppers – 8 cut into half or into thirds
Bengal gram flour – 1/2 cup
Rice flour – 1 cup
Maida – 1/2 cup
Salt to taste
Red chilli powder – 2 tsp
Asafoetida – 2 pinch
Baking soda – 1 pinch
Curds – 1 ladle
Refined Oil
How to make it?
Heat oil in a shallow pan enough to deep fry. Mix all ingredients together with water to make a nice batter that coats evenly (not too thick, not to watery). Dip peppers after slightly salting them into the batter. Coat nicely and drop into hot oil sliding them by the side. Remove when golden brown to a plate lined with tissue paper to drain excess oil.
Serve hot with ketchup
Serves two
Special Notes:
Potatos, Onions, Green plantain, Eggplant, Green peppers can be made into bhajjis in a similar fashion.
