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We already have seen khekada bhaji recipe. But today we will see the khekada bhaji made by my mom which are my most favourite. Monsoon has started so making bhaji is must. Tea and onion pakoda becomes a perfect combination for a rainy evening. You can try this recipe at home and drop a comment for me. do not forget to like, share and subscribe.
Ingredients:
• Sliced Onion
• 1/2 tsp Salt
• Finely chopped Green chili
• Finely chopped Coriander leaves
• Besan
• Rice flour
• 1/4 tsp Turmeric powder
• Red chili powder
• Carom seeds
• A little salt
• A pinch of Baking soda
• Oil for frying
Method:
• While cutting onion for bhaji, cut the slices horizontally and not vertically.
• This gives that perfect shape of khekada bhaji.
• Separate the petals of the slices.
• Add salt and rub it to onion so that it will release moisture.
• Add green chili, coriander leaves and mix everything well together.
• Rest the mixture for about 15-20 minutes.
• Add besan, rice flour, turmeric powder, red chili powder, carom seeds, salt, baking soda and mix
everything well together.
• Rice flour helps to make bahji crispy.
• If you don’t have rice flour, then you can blend pohe or rice and add it.
• You can skip baking soda as we have added rice flour.
• Do not add much flour as we want bhaji crunchy.
• Do not use any water while mixing the dry ingredients.
• Heat up oil in a pan.
• Drop bhaji in hot oil and fry well from both sides.
• When bhaji are fried well from one side flip them over and fry well for other side too.
• When bhaji get nice golden color from both sides, take them out, drain excess oil and transfer
them into a plate.
• Khekada bhaji are all ready.
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