MONSOON SEASON : BHAJIYA SPECIAL | Good to have them Hot and Crunchy with a Steaming Cuppa Chai..!

BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF.

With the onset of the monsoon season across the country it is that time of that year where cravings of bhajiyas and pakodas create a bigger appetite and keeps us wanting more. Though we are adviced to have these foods in small quantities once in a while being loaded with calories, it is also better to make them in-house these days keeping in mind health and hygiene factors with the down pour.

The aroma of the kadai frying the assorted varieties of bhajiyas has been very inviting for most of us and it just elevates the senses and activates the taste buds to bit into those tempting morsels and bites of kanda bhajiya, aloo pakoda, Gobi bhajiya, chicken pakodas and more…

“Bhajiyas and Pakodas have always been a very interesting concept for me to work on, it not only opens up doors to imagination and creativity but also gives me a reason to list down the varieties to be tried the next time, from the desi to the videshi andaz there is a lot more to explore! Although they are a little heavy to eat at times, a little binge with balance is always welcome in our diets”- Chef Kaviraj Khialani.

Accompanied with the popular green chutney, red chutney, imli ki chutney to the creative dips made with mayonnaise or hung curd, from tandoori mayonnaise to cucumber- mint dip, cocktail sauce, desi pesto chutney and more add a lot of value, taste, texture and finesse to the bhajiya eating experience.

Here are a few simple easy to make- a bit innovative ways of doing Bhajiyas!

Recipe-1] CHATPATA BHARA HUA MIRCH BHAJIYA

[ SAVOURY STUFFED GREEN CHILI FRITTERS]

Ingredients:

• Panveli mirch/pakoda mirch – 200 gms/ 6-8 pieces, slit and cleaned.

For the stuffing:

• Oil-2 tsp Chopped
• green chilies- 1 tsp
• Potatoes-1 cup boiled, peeled, mashed/grated
• Salt to taste
• Turmeric powder-1/2 tsp
• Red chili powder-1/4 tsp
• Garam masala powder- ¼ tsp Chopped
• coriander leaves- 1 tbsp.

For the besan batter to coat and fry:

• Besan-1 cup
• Rice flour-1 tsp
• Salt to taste
• Oil-2 tsp
• Cooking soda-1/2 tsp
• Schezuan chutney-1 tsp
• Water- as needed to make a thick batter
• Chaat masala-1/2 tsp sprinkle and serve hot.

Method:

1. Prepare all the ingredients for the stuffing of the Mirchi.
2. Heat oil and saute the chilies, potatoes add in the salt, masalas and cook for 3-4 mins on a medium flame, add coriander leaves, allow to cool.
3. Stuff the potato filling into the slit and cleaned chilies and allow to rest for 5 mins.
4. Meanwhile prepare the besan batter for the mirch ka pakoda and allow the batter to rest for 10-15 mins.
5. Heat oil in a kadai, dip the prepared stuffed Mirchi in the rested besan batter and coat them well, slide them carefully into the medium hot oil and allow to fry for 3-4 mins or until a nice golden color and crust has formed.
6. Remove onto a kitchen paper, drain excess oil and then slice, sprinkle chaat masala powder and serve them hot with dips, chutneys, sauces of your choice.

Recipe-2] INDO-CHINI PYAAZ AUR SUBZI KA BHAJIYA [FUSION ONION & MIX VEG FRITTERS]

Ingredients

• Spring onions- 3-4 no sliced
• Cabbage-1/2 cup finely shredded
• Carrots-2-3 tbsp. finely shredded
• Ginger-garlic- 1 tsp chopped mix
• Green chilies- 1 tsp chopped
• Coriander leaves- 2 tbsp. chopped
• Red chili sauce-2 tsp
• Soy sauce-2 tsp
• Water- few drops Salt and pepper to taste Grated
• cheese- 2 tbsp.
• Cooking soda-1/2tsp
• Besan-1 cup
• Rice flour/corn flour- 2 tbsp.
• Oil to deep fry Schezuan chutney/ mayo dip etc to serve along once fried.

Method:

1. Prepare all the ingredients for the fusion pakodas and keep ready.
2. In a mixing bowl, combine together the spring onions along with the other veggies, add salt and pepper, sauces and binding agents, cooking soda, besan, rice flour or corn flour and little water as needed to get them all together for the pakoda mixture.
3. Heat up oil in a frying kadai and drop a little of the prepared mixture at a time into the medium hot oil and allow to set before turning over the sides and allow to cook well for around 4-5 mins.
4. Remove onto a kitchen paper, drain off the excess oil and serve hot with assorted chutneys/dips/sauces.

Recipe-3] MAKKAI AUR DHANIYE WALA BHAJIYA [ SWEET CORN AND CORIANDER FRITTERS]

Ingredients:

For the makkai and dhaniya mixture:

• Boiled sweet corn- 1 cup, crushed to a coarse paste
• Fresh coriander leaves-2 tbsp. chopped
• Grated paneer- 2-3 tbsp.
• Coriander seeds-2 tsp roasted and crushed.
• Salt to taste
• Cooking soda-1/2 tsp
• Green chilies- 1 tsp finely chopped
• Ginger- 2 tsp grated
• Red chili powder-1/2 tsp
• Besan-1 cup
• Rice flour/corn flour-2 tsp
• Oil to deep fry
• Water as needed little bit to form up.
• Chutneys/sauces/dips as needed to serve along

Method:

1. In a mixing bowl/food processor jar combine together the boiled crushed corn along with all the ingredients and adding a little water/oil bring the mixture together into a smooth dough like texture.
2. Heat oil in a kadai, apply little water on the palms and fingers and pick up small portions of the mixture and drop in the oil and fry them evenly turning them over for 3-4 mins or until nice crunchy on the outside.
3. Remove the fried bhajiyas onto a kitchen paper and drain off the excess oil and serve them hot with choice of chutneys/ dips/sauces etc.

Recipe-4] MASALEDAAR MURGH KA BHAJIYA

[SPICY CHICKEN FRITTERS]

Ingredients:

• Boneless chicken pieces- 1 cup/ 200 gms,1 inch cut, cleaned and washed.

For the marination on the chicken pieces.

• Oil-2 tsp
• Salt and pepper to taste
• Ginger-garlic paste-1 tsp
• Red chili sauce-2 tsp
• Soy sauce-2 tsp
• Garam masala powder-1/4 tsp
• Chaat masala powder-1/2 tsp

To add into the mixture after marination:

• Besan-1/2 cup
• Rice flour/ corn flour- 2 tsp
• Salt to taste Oil-2 tsp
• Cooking soda-1/2 tsp
• Water a little if needed
• To deep fry- oil as needed.
• To serve with- schezuan mayonnaise/ green Pudina pesto sauce/ hung curd dip

Method:

1. Prepare the chicken pieces, apply the marination on them and keep refrigerated for 20 mins.
2. Meantime heat oil in a kadai on a low flame, add in the besan and other ingredients into the chicken mixture and prepare a nice coating texture mixture in the bowl which coats the chicken pieces well.
3. Drop the chicken pieces in the medium hot oil and allow them to cook on all side, turn them over occasionally and once we get a nice crusty texture on the outside with a golden color after 4-5 mins we can remove them on a kitchen paper, drain the excess oil and serve hot with assorted chutneys/dips/sauces.

Recipe-5] GOBHI AUR PALAK KA BHAJIIYA

[CAULIFLOWER AND SPINACH FRITTERS]

Ingredients:

• Cauliflower- 200-250 gms, cleaned, florets removed and washed, parboiled.
• Spinach leaves- ¼ bunch/ 1 cup blanched and chopped
• Ginger-garlic- green chili paste-1 tsp mix
• Oil- as needed to fry
• Salt to taste
• Aamchur powder-1/2 tsp
• Chaat masala-1/2 tsp
• Red chili powder- ½ tsp
• Turmeric powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Ajwain-1/2 tsp
• Kasuri methi-1 tsp
• Besan- 1 cup Rice flour/ corn flour- 2 tsp
• Oil-2 tsp Salt a pinch
• Cooking soda-1/2 tsp Water- a little.

To serve with: assorted chutneys/dips/sauces/ketchup etc.

Method:

1. Prepare all the ingredients for the bhajiyas and keep ready.
2. In a mixing bowl, combine together the cauliflower, spinach, ginger-garlic- chili paste, salt and all powdered spices and little oil, mix well and keep aside for 10-15 mins.
3. To the same bowl add in the besan and rice flour/corn flour and other ingredients as well and mix it up using a few drops of water just to make it into a nice thick coating mixture.
4. Heat oil in a kadai to medium and start dropping the cauliflower and spinach mixture into the oil in small portions and allow to fry and set on one side and then slowly turn them over and cook for 3-4 mins or until nice and crispy.
5. Remove them onto a kitchen paper and allow the excess oil to drain off and then serve hot with assorted chutneys/dips/sauces etc.