Bajra - Corn Bhajji

by Palak Rajput

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Bajra - corn bhaji is a great snack time recipe with a little change in it.

Bajra - Corn Bhajji recipe - How to make Bajra - Corn Bhajji

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 18Makes 15 to 20 bhajis
Show me for bhajis

Ingredients

11/2 bajra (black millet) flour
1/2 cup sweet corn kernels (makai ke dane) seeds
3 medium sized potatoes
corn (makai ke dane) flour
curd (dahi)
a pinch asafoetida (hing) (asafoetida)
a pinch sugar
1/2 tsp ginger (adrak) - green chilly paste
1/2 tsp chaat masala
1/4 cup oil
3 tsp coriander (dhania) seeds (dhania)
1/2 cup coriander (dhania) leaves
1 tsp cumin seeds (jeera) powder
10 to 12 curry leaves (kadi patta)
a pinch of baking soda
salt to taste.

Other Ingredients
oil for deep fry

Method

Coarsely sweet corn without water and keep aside.
In a grinding jar add whole dhana, jeera. Coriander and curry leaves, half grind without water and keep aside.
Great potatoes with a slight thick greater and by keeping it between two palms and pressing it remove all the water from it.
In a bowl take potatoes,grounded corns, coriander, bajra flour and all other ingredients and mix well.
Do not add any water in it.
Batter should be thick to get crispy bhajji.
In a kadai heat the oil and make crispy golden bhajji out of the batter.
Serve hot with chutney or sauce.