Milagai Bhaji
Ingredient:
- Kadala Mavu/ Chick pea Flour – ½ cup
- Red chilli powder – ½ tsp
- Cumin powder – 1 tsp
- Asafetida – 1 tsp
- Baking soda – ½ tsp
- Carom seeds – ½ tsp
- Salt – as req
- Water – as req
- Green chili – as req
- Cooking oil – as req (for deep frying)
Procedure:
Step 1 – BHAJI MIX
In a wide mixing bowl add all the ingredients except water, roughly give it a mix then add water depends on the consistency you need, do not pour all at once- the consistency should be like UTTAPPAM batter, neither too thin nor too thick.
Step 2 – MAKING BHAJI
In a deep frying kadai/ pan pour some amount of oil required to deep fry and allow it to heat, meanwhile prepare the required florets for the bhaji.
Step 3:
Slit the green chilies and take off the seeds, once the oil get hot immerse the green chili into the bhaji batter (one at a time) and take off the excess and drop into the hot oil. The oil should be hot but not super-hot.
Step 4:
Within a minute the bhaji should puff up (a very little) then it’s time to flip the other side allow it cook for few more mins in a medium-high flame.
Once the sizzle sounds off you can take off the bhaji from the oil and place over the kitchen towel or tissues to take off the excess oil (since we are adding a very little amount of baking soda that helps to observe the oil)
Toss it with some sprinkles of CHAAT MASALA for more taste.
Serve hot with some ketchup and njoy
