Pakoras/Bhajji – Deep Fried Vegetable Fritters

Background:

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.

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One thought on “Pakoras/Bhajji – Deep Fried Vegetable Fritters

  1. Pingback: Chai - Milky tea with aromatic spices « A Reluctant Chef

  2. this is something i will try, we do it differently, but i love it when you or V makes it.

    @UL: Will definitely want to know how you make it. Variations are welcome.

  3. Pingback: Chai - Milky tea with aromatic spices | A Reluctant Chef

  4. From the Nei Kasandu to Manthakkali Kai Vattra-Kozhambu, your super-duper recipes are making me so nostalgic. The above two are some of my childhood favorites.
    Can you post a recipe for Karnakzhangu Masiyal and Vaazhathandu Salad. The latter has got to be way better than marinated Heart of Palms in a can!

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