Bhajia .............Vow anyones mouth will start watering as this is a dish liked by all age group sfrom chidren to elder people....One can just stop eating them .They are so tasty that u cant resist them & "ek bar khaoge to khate hi rah jaoge " is true in their case.
Normally in my house I make potato , onion/palak , maharashtrian style yellow moong dal bhajias as they are the most liked ones .
I make this as an appetizer or a side dish. It is a great tea-time snack. Kids like it too.
Recently we have discovered a new channel TRAVEL XP which is basically a travel channel & you can visit ( actually catch a glimpse of) several beautiful places in INDIA & WORLD just sitting in your sofa . I happened to see this RAJASTHANI MOONG DAL BHAJIA dish in a show named STRICTLY STREET which is hosted by rohan patole in which he highlights on the famous cuisines,street food & hotels of the specific location.
they were so appealing that I decided to try them & got this recipe from one of my rajasthani friend.
It is a mixture of five lentils/pulses and spicy crispy plus healthy & packed with lots of proteins .
INGREDIENTS
Yellow Moong Dal - 1/4 cup
Green Whole Moong Bean - 1/4 cup
Urad Dal /Split Black Gram) - 1/4 cup
Chawli Dal (Adzuki Beans) - 1/4 cup
Chana Dal (Split Bengal Gram) - 1/4 cup
Green Chilies - 3-4 coarsely ground
Ginger - 1 tbsp coarsely ground
Garlic - 1 tbsp coarsely ground
Red chilli powder - 1 tsp
Turmeric-1 tsp
Saunf (Fennel Seeds) - 2 tbsp coarsely crushed
Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted coarsely crushed
Cilantro - 1/4 cup
Heeng (Asafoetida) - 2 pinches
Salt - as per taste
Oil - for deep frying
METHOD:
1.Rinse and soak all dals together for 4-6 hours.
2.Grind the soaked dal coarsely.
3. If you are grounding green chili, garlic and ginger, you can grind them with dal.
4.Mix the rest of the ingredients to the ground dal mix.
5.Heat oil in a kadhai/ wok.
6.Take a marble sized batter and slowly slide it in the hot oil to make the pakoras. you can use your hand or a spoon for this
7.Deep fry them well till they are golden brown.
8.Drain them on tissue paper before serving.
9.Serve it with spicy cilantro and pudina chutney.
Normally in my house I make potato , onion/palak , maharashtrian style yellow moong dal bhajias as they are the most liked ones .
I make this as an appetizer or a side dish. It is a great tea-time snack. Kids like it too.
Recently we have discovered a new channel TRAVEL XP which is basically a travel channel & you can visit ( actually catch a glimpse of) several beautiful places in INDIA & WORLD just sitting in your sofa . I happened to see this RAJASTHANI MOONG DAL BHAJIA dish in a show named STRICTLY STREET which is hosted by rohan patole in which he highlights on the famous cuisines,street food & hotels of the specific location.
they were so appealing that I decided to try them & got this recipe from one of my rajasthani friend.
It is a mixture of five lentils/pulses and spicy crispy plus healthy & packed with lots of proteins .
INGREDIENTS
Yellow Moong Dal - 1/4 cup
Green Whole Moong Bean - 1/4 cup
Urad Dal /Split Black Gram) - 1/4 cup
Chawli Dal (Adzuki Beans) - 1/4 cup
Chana Dal (Split Bengal Gram) - 1/4 cup
Green Chilies - 3-4 coarsely ground
Ginger - 1 tbsp coarsely ground
Garlic - 1 tbsp coarsely ground
Red chilli powder - 1 tsp
Turmeric-1 tsp
Saunf (Fennel Seeds) - 2 tbsp coarsely crushed
Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted coarsely crushed
Cilantro - 1/4 cup
Heeng (Asafoetida) - 2 pinches
Salt - as per taste
Oil - for deep frying
METHOD:
1.Rinse and soak all dals together for 4-6 hours.
2.Grind the soaked dal coarsely.
3. If you are grounding green chili, garlic and ginger, you can grind them with dal.
4.Mix the rest of the ingredients to the ground dal mix.
5.Heat oil in a kadhai/ wok.
6.Take a marble sized batter and slowly slide it in the hot oil to make the pakoras. you can use your hand or a spoon for this
7.Deep fry them well till they are golden brown.
8.Drain them on tissue paper before serving.
9.Serve it with spicy cilantro and pudina chutney.
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