Bajra - Corn Bhajji
by Palak Rajput
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: Cooking Time: Total Time:
Makes 15 to 20 bhajis
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
- 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.
Outbrain
Seems yummy..Sure going to try....