Mysore Pesarattu Dosa Recipe

Todays recipe is Mysore Pesarattu dosa. I tasted this dosa dring my stay in hyderabad ...

Now whats pesarattu ?

Pesarattu(Telugu: పెసరట్టు), is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. 

Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney.Green chillies, ginger and onions are used in different variants of this snack.

A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad.

 Upma pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.

Paired with the tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi ) it was quite a different treat! 

I thought of giving it a twist by adding red chilli garlic mysore chutney which is smeared while making Mysore Masala dosa and a new dimension was added to the regular pesarattu..

I made the Pesarattu dosa with green moong dal but you can even use whole green moong beans

Pesarattu taste yum even without upma too as we have onion, green chili and cumin seeds sprinkled so you can skip upma filling

Ingredients

To Grind

2 Cups - Hara Moong Dal/Green Gram

1/4 Cup - Rice

3 to 4- Green Chili

1 tsp - Chopped Ginger

2 garlic cloves 

1 small bunch coriander leaves

1 tsp - Cumin Seeds

To Taste - Salt/Namak

Filling for pesarattu 

2 Medium - Onions

4 - Green Chillies

2 tsp - Cumin Seeds

To Cook – Oil/Ghee

Red chilli chutney

1/4 cup - chanadal

 4 to 5 nos - Red chili
 4-5 garlic flakes
1 tsp tamarind
1 tablespoon – coconut/ 3 madras sambhar onion/ 1 medium onion
Salt to taste

Serving 

tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney,rava upma

Method:

 1. soak the moong beans and rice overnight(or atleast 5 hours) in enough water. next morning drain water rinse it few times and Grind together with rest of the ingredients and some salt + water to make batter of pouring consistency

2. Meanwhile roast cumin seeds slightly , finely chop onion and green chilies, mix together crushed cumin, chopped onion and green chili.keep aside.

3.Heat oil in a pan or kadai, add roasted gram (chana dal), dry red chili and roast in medium flame until it becomes light brown, add chopped onion, garlic and saute for another 1-2 mins, off flame and allow to cool.Grind roasted ingredients with salt, tamarind with little water to make thick chutney. (add 1 tbsp water at a time, not to make chutney watery).

4. Heat a tawa and spread one ladle-full of batter into a dosa.Spread it thinner for a crisper version, . Drizzle with some oil and let it cook covered on medium heat for 2 minutes .

When dosa is about to done, spread red chutney and put spread the minced onions,chilli cumin mixture on top .drizzle oil or ghee over edges, cook for 1 minutes in high to medium flame. Remove cover and check if pesarattu is cooked if not cover and cook again for 30 secs to a minute.

5. Apply ghee or oil on top and cook for 30 seconds to a minute to make pesarattu more crispy.

6.Serve hot with sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi)

Tips

1. You can even use potato masala (palya) filling instead of onion green chilli mixture to make Mysore Masala Pesarattu

2.The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English.For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans

3.You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love  

Tomato upma recipe ,How to make Tomato Rava Upma

Upma is a popular breakfast in maharashtra and south India

upma and poha are two breakfast dishes i make when i am in a hurry as they are quick to prepare with easily available ingredients.

I prepare it with the standard upma seasoning redolent with the fresh flavor of curry leaves and green chillis, and tomatoes being the main star ingredient.

 the reason being i like a  recipes made with tomatoes. the tang from the tomatoes uplifts the overall flavor in this upma which is tangy and  spicy.

i have not added any veggie except tomato but you may add carrots,green peas,beans,corns etc in addition to tomato to enhance nutrition value


 tomato upma is best served hot drizzled with a bit of ghee on top.

For variation i have added 1/4 tsp red chilli powder ,in case you are not using red chilli powder you can increase green/red chilli to 3 or 4 .also you can try adding 1 tbsp sambhar powder , bisi bele bath masala powder or vangi bath powder in this tomato upma.




Ingredients
•1 cups semolina (rava-medium size),
 •2 1/2 to 3 cups water,
 •2 chopped tomato
 •1 onion chopped
 •2 red/green chilies, 1  teaspoon(s) ginger chopped
 •1/4 cup soaked and shelled peanuts or broken cashewnuts,
 •2 tsp sugar,
 •salt to taste,¼  tsp red chilli powder/lal mirch powder (can also add vangi bath powder or bisi bele bath powder)
 •2 tbsp ghee (clarified butter) /oil,
 •2 tsp mustard seeds + 2 tsp split black gram (udid dal)+1 tbsp bengal gram (chana dal)
 •1/2 teaspoon asafoetida,
 •10-12 curry leaves,
 •coconut and coriander leaves for garnishing.

Method:

1.Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
 2.Keep water to boil in a pan
 3.Heat ghee/oil in a pan.add hing. Add urad dal,bengal gram, mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves,chopped ginger and peanuts or cashewnuts. Fry for some time. Add tomato & chopped onion, & saute for 2 minutes.next add rawa & mix it well. Add salt and sugar and keep stirring
 4.When the water comes to a boil, add water slowly  mixing after each addition, to keep from forming lumps.. Remove the lumps, if any
 5.Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice.
 6.Garnish with coconut and coriander leaves. drizzle 1 tsp ghee on each bowl and serve hot with mango or chili pickle.



Tips and Variations:

1)corn kernals,green peas, chopped carrots, can be added for a different taste.
2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.
3)Drizzle a little bit of ghee on top before serving.
4)Try garnishing with 'shev/sev' (fried noodles).
5)Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.

Pudina paratha recipe, Mint lachha paratha,restaurant style pudina paratha recipe

Mint or pudina is supposed to make a cooling effect.so with summer approaching presenting my first summer recipe pudina paratha.

this is hotel style paratha recipe where the mint paratha is layered like the lachcha paratha.

Pudina means mint leaves in marathi and hindi and paratha is an unleavened flat bread made from whole wheat flour.
 pudina parathas are crispy, flaky, layered, mint flavored whole wheat flat breads.

they are crisp as well as flaky and need to be served hot. if you plan to serve in the tiffin box, then just make simple paratha without the layers.
i have used fresh mint leaves. though you can also use dried mint leaves. you can also add more or less mint leaves as per your taste. you can serve pudina paratha with a mango pickle, curd or paneer gravy.I had made them for dinner

Ingredients:

For dough:
Whole Wheat Flour / Atta - 1 cup
mint leaves 1/2 cup
Salt to taste
Water - 1/2 cup or as needed

For mint masala stuffing:
1 cup tightly packed fresh mint leaves or 3-4 tbsp dry mint leaves
1 tsp cumin seeds/jeera
½ tsp fennel seeds/saunf
1 dry red chili, broken and seeds removed or 5-6 pepper corns
1 tbsp chaat masala

Soft Unsalted Butter / Ghee / Oil as needed
Wheat flour as needed for dusting




Method:
1.Take flour ,ghee /butter/oil ,mint leaves and salt in a bowl. mix well. Add water slowly and make it into a soft dough. Cover it and let it rest for 30 mins.

2.in a pan, add cumin seeds, fennel seeds and roast for half  a minute on a low flame.
next add 1 dry red chili, broken and seeds removed or pepper corns.roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder

3.Now chop mint leaves very finely. Add salt and above masala in it and mix well with your fingers. divide the dough into equal balls.


4 Take a ball and roll it into circle. Spread some butter /ghee/oil all over it and sprinkle flour. Sprinkle mint masala and start pleating. begin to fold from the edges like a fan with pleats.fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.

5.prepare the pleated roll balls like these and keep aside covered to rest for 5 minutes.take one pleated ball and dust some flour on both sides.Now roll it into paratha of 5-6 inches.














6.Heat a tawa. Put paratha in hot tawa.when you see the paratha puffing up at some places and is ¼th cooked then flip.

spread some oil or ghee on this side.flip again and spread some oil or ghee on this side too.press the edges with a spatula so that they are cooked well.flip a couple of times to get even roasting and cooking of the parathas.

7. put them in a casserole or a roti basket in case you are not serving them right away.

8. serve pudina paratha plain with some mango pickle or curd or with a dal fry

Aloo Black Chana Chat recipe |Alu kala chana chaat

when you have a yummy ,chatpata  and a healthy  homemade chaat in your hands, why to go to chaat stalls to eat it out?

yes you are right today back with another chat recipe namely ALOO BLACK CHANA CHAT.




 Aloo Black Chana Chaat is oil free and a great snack to have as a salad or as tea time snack.


This fantastic chaat surprisingly does not call for curd or yogurt like others chaat do but is blended well with sweet and tangy tamarind chutney to give a tickle to the taste buds. Sweet and green chutneys are an integral part of most chaat recipes which enhances the flavours of the chaat.


Aloo black Chana chaat is a very popular Indian street food where Aloo means Potatoes and Chana means the chickpeas or garbanzo beans and chaat means snack.
Normally you find this variety of snack prepared more often on the streets of North India.

I had tasted this one of the local restaurants in mumbai ,thats when i decided to simulate in my kitchen and result was mindblowing.
you can assemble this in minutes if you have boiled white chana(chickpeas or chole in hindi),boiled potatoes and chat chutneys ready in your kitchen.

I have added three chutneys:
◾green chutney
◾sweet tamarind chutney
◾spicy red chili garlic chutney

If you are short of time to make chaat chutneys, then just add the spice powders and still enjoy the chaat but in that case squeeze some lemon juice while serving.



the recipe can also be made into a salad. just add some grated carrots, cucumber,boiled corn, beetroots, zucchini to the chaat. skip the papdi and sev, if serving as a salad.


Ingredients

½ cup dried black chickpeas or 1.5 to 2 cups cooked black chickpeas/ kala chana/ brown chole
2 medium potatoes/aloo
1 small onion, chopped
1 small tomato chopped
1 green chill sliced
2 to 3 tbsp chopped coriander leaves/dhania patta
mint coriander green chutney as required
sweet chutney as required
red garlic chili chutney as required
chaat masala as required
roasted cumin powder as required
some chopped coriander leaves
a few crushed papdis
yellow sev as required
salt as required
lemon juice as per taste


Method:

1.Cook and boil potato, peel and cube it into bite sized pieces.

2 soak  dried brown chickpeas overnight in enough water. drain very well. pressure cook the black chickpeas in 2 cups water and ¼ tsp salt till they are completely cooked. when the pressure settles down on its own, open the lid and strain the chickpeas. let them  come to room temperature.

3.To the chickpeas, add chopped boiled potatoes.add green chutney, tamarind chutney and red chili chutney as per your taste preferences.

4.add ¼ cup finely chopped onions and ¼ cup finely chopped tomatoes.mix everything very well.

5.Place a portion of the kala chana chaat on a serving plateor bowl .sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt/regular salt as required.

6.sprinkle some crushed papdi on top.sprinkle some sev on top.lastly add a touch of chopped coriander leaves. drizzle some lemon juice .serve aloo chana chaat immediately.




Tips:

Aloo black chana chaat can be served at room temperature or chilled. if serving chilled, then add the crushed papdis, sev and coriander leaves while serving.
You can alternatively use white channa (chole) too.
This can be served as salad too skipping the chutneys alone
instead of boiled aloo you can use leftover aloo sabji too

Rava Vermicelli Upma

Upma is a popular maharashtrian breakfast dish Upma is usually made with Semolina (called Rava or Suji in India).

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago. A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts.
For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

todays recipe is made with combination of rava and vermicelli and i have used greenpeas to increase nutritional value. you can add any veggies like tomato , carrots ,beans etc


Ingredients
• half cups semolina (rava-medium size) + half cup vermicelli
•2 1/2 to 3 cups water,
•1 chopped tomato
•1 onion chopped + 1/4 cup green peas
•3-4 red/green chilies,
•1/4 cup soaked and shelled peanuts or broken cashewnuts,
•2 tsp sugar,
•salt to taste,
•2 tbsp ghee (clarified butter) /oil,
•2 tsp mustard seeds or 2 tsp split black gram (udid dal),
•1/2 teaspoon asafoetida,
•10-12 curry leaves,
•coconut and coriander leaves plus lemon juice for garnishing.


Method
1.Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
 2.Keep water to boil in a pan
 3.Heat ghee/oil in a pan.add hing. Add udid dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time. Add tomato & chopped onion, & saute for 2 minutes.next add rawa and semolina & mix it well. Add salt and sugar and keep stirring
 4.When the water comes to a boil, add water slowly  mixing after each addition, to keep from forming lumps.. Remove the lumps, if any
 5.Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice.
 6.Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.

Tips and Variations:


1)Chopped onions, green peas, chopped carrots, tomatoes can be added for a different taste. If you add tomatoes, you may skip the yogurt.
2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.
3)Drizzle a little bit of ghee on top before serving.
4)Try garnishing with 'shev/sev' (fried noodles).

Kasuri Methi Paratha Recipe ,Dried fenugreek leaves parathe

sometimes simple small things give us happiness ,Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast or dinner.

kasuri methi means dried fenugreek (methi) leaves.

you can make kasuri methi easily at home too,though it is easily avialable in market .i had made this paratha with skp chicken curry.

you can enjoy it with chole,paneer butter masala or even with plain curd and pickle.



i equally enjoy methi paratha and methi thepla ,but when you are running short of fresh methi ,the kasuri methi comes to your rescue ..try it and it will be a regular item in your lunch box....

i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Ingredients:

Wheat flour (Atta) - 2 cups
Kasoori methi - 3/4 cup
green chilli chopped - 2-3 or Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp (optional - i didnt add as i wanted my parathas to be whitish in colour)
Ginger grated - half inch
pepper powder - 1/4 tsp
amchoor powder /chat masala - 1 tsp
oil /ghee  - 1 tsp
Salt - to taste
Water - to knead into a dough

other ingredients
oil /ghee to roast - as needed
flour for dusting


Method:

1.Mix all  ingredients together in a bowl.Add just enough warm water to make into a dough which is smooth (but not sticky).
2.Keep aside for 10 minutes.Divide the dough into 8-10 balls.


3.Roll out each dough ball into a circle of about 6-7 inches diameter,use some flour for dusting while rolling paratha .Heat a griddle and place paratha on the hot griddle.

4.Cook until light brown spots appear on the first side.Flip the paratha over and cook until the second side is cooked, and light brown spots. now again flip paratha and Drizzle a bit of ghee/butter/oil if needed on both sides and serve in plate

5.if not serving immediately, put in a caserrole .serve with pickle,curd and any spicy chicken curry or paneer curry

tips
1. can replace kasuri methi with ,fresh methi leaves in that case use 1.5 cups methi leaves.

2. i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Batata pohe recipe,how to make aloo poha

Todays recipe is a twist to normal kanda  pohe where I have  added boiled potato cubes and skipped onion to the traditional poha recipe. also i have boiled potato and cut into cubes.



Normally while making regular poha recipe ,kanda is a must but here i have skipped it .but you can add onions if you like the taste ...also in regular poha i add slices of potato (kachrya) and cook them along with onion ,but here i have used boiled potato cubes and i cook them till they become slightly crunchy in tempering and then i proceed with regulkar poha recipe.

Aloo Poha also known as the Batata Pawa.It is spicy from green chillies,sweet from potato,crunchy from peanuts and tangy from lemon juice 




POHE!!! a common 10- minute-recipe of maharashtrians. It's a very popular Dish in Maharashtra. Maharashtrian people makes it for Breakfast or any time as a snack.

 A word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!" .....' Actually the reason is that this dish takes less time to be prepared,tasty to eat and satisfies the hunger completely. So here's KANDE CORN POHE for u...


There is one famous song from marathi movie "Sanai Choughade"
"Aayushya he chulivarlya kadhaitale Kande Pohe………..."

……. Life is like kande pohe in kadai, that means tasty and colorful.



Ingredients

•2 cup Pohe (Flaked, beaten rice),
•2 medium size onions,1/4 cup green peas
•1 cup rolled oats (i used quaker oats)
•3-4 green chilies,
1/2  cup roasted peanuts
•1 tsp lemon juice
•2 tsp sugar,
•salt to taste,
•2 tbspoon oil,
•2 teaspoon mustard seeds,
•1/2 teaspoon asafoetida,
•2 teaspoon turmeric powder,
•coconut and coriander leaves for garnishing.

Method:

1.Rinse Pohe in water and drain. Set them aside for 10 minutes.
2.Add some salt, sugar and lemon juice to them.
3.Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces.
4.Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, oats,green peas ,peanuts and green chilies.
5.Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir.
6.Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes.
7.Garnish with coconut,rolled oats ,and coriander leaves. Serve hot with mango or chili pickle.

Variation:
 Try different versions of batata pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage.
 Add any of these vegetables at the time of tempering and follow the rest of the method same as above.
Add 1 teaspoon black Maharashtrian masala for a different flavor.
Drizzle a little bit of ghee on top before serving.
 Choosing a thicker variety of the flattened rice is better than the very thin variety. I use a medium thick variety .
You can even add 1 chopped onion in tempering along with the boiled potato

Poha idli recipe ,Soft fluffy Aval Idli

being an idli dosa fan ,I keep on searching for variation in Idli recipes or dosa recipes
todays recipe is poha idli which i referred from Tarla Dalal website .

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.poha  is known by various names

 It is known by a variety of names: Pauaa/Paunva (પૌંઆ) in Gujarati, "Poya" in Rajasthani, Chuda in Oriya, Atukulu in Telugu (Atukulu), Aval in Tamil(அவல்) and Malayalam(അവൽ), Chiura in parts of Bihar and Jharkhand, Chira in Bengali (চিঁড়া) and Assamese, Chiura (चिउरा) in Maithili, Nepali, Bhojpuri and Chhattisgarhi, Poha[1] or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Phovu in Konkani, Avalakki (ಅವಲಕ್ಕಿ) in Kannada

Super soft idlis made with a combination of broken and beaten rice, the Poha Idli is also relatively convenient to make compared to the traditional idli because idli rawa is used instead of whole idli rice. This helps you make the batter quicker and also ensures a perfect consistency, without having to worry about how coarse the rice has to be ground. Remember to grind the poha-rice mix and the soaked urad separately, to get perfect idlis. Enjoy hot and fresh with your favourite chutney and sambhar.





Ingredients
1 cup rice semolina (idli rawa)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
 salt to taste
 oil for greasing
 

Method
 1.Clean, wash and soak the idli rava and beaten rice in water for at least 2 hours.
2.Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
3.Drain the idli rava and rice, combine together and blend in a mixer to a smooth batter.
4.Darin and blend the urad dal separately to a smooth paste using a little water.
5.Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
6.Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
7.Repeat with the remaining batter to make more idlis.
8.Serve hot WITH SAMBHAR OR CHUTNEY

Pyaaz pakoda,Onion pakora south style,how to make andhra style onion pakora

Pyaz pakoda ,yet another any time favourite recipe of mine.

But this is slightly different in taste than our marathi kanda bhaji or khekda bhaji even though it uses onions..

  

Onion Pakoda is a deep fried batter snack made of gram flour (besan), other spices and onions. Unlike the potato bajji or the banana chilli bajji, the batter for the onion pakoda is different.



It is more of a south ,specially andhra style pyaaz pakoda.

The addition of green chilies ( no red chilli powder) , ginger julienes , Jeera, curry leaves and cashew nuts make it different than  our khekda bhaji.
also read the process carefully as some oil is added to dry besan flour along with some soda which gives it a crumbly texture.

Also green chilli should be cut length wise ,dont cut it round.

i had tasted this bhajiya in a restaurant in bangalore while watching cricket matches.

I am so glad that i found this recipe on  vah re vah chef sanjay thumas video.
definitely a must try recipe ,so if you are a bhajiya lover like me than go for it


Ingredients
curry leaves  2 sprigs ( about 10-15 leaves)
oil  To Fry
salt   To Taste
Ginger finely sliced  1 inch Piece
big Onion  1 Cup
Green chillies  3-4 Numbers
baking pdr  1/2 Teaspoons
oil or butter  2 Tablespoons
Rice Flour  1/4 Cup
Gram Flour Besan  1 Cup
jeera   - 1 tsp
cashewnuts  - 10 pieces ( soak in water for ten minutes before adding to batter)




Method:

1.Take a bowl add very thin sliced onions, green chillies, ginger sliced, curry leaves, if you want to add cashewnuts soke in water for 10min and then add it to the onions, add salt and mix well.





2.In another bowl add besan, rice flour, salt, jeera, baking powder, 2 tbsp oil and mix it nicely with your fingers.



 3.Now add the onion mixture. Mix well if need sprinkle water and mix well again so that besan sticks to onion mixture .




4.Heat oil ,reduce flame to medium and throw spoonful of bhajiya with a spoon in hot oil , deep fry till it is golden brown.