Who would not like to treat the taste buds with a palate of crispy,hot snacks and a piping cup of tea?Well,this is an apt snack for tea time,weekend parties or any get together.
Try this very famous street food of Mumbai aka Bombay which is served very very hot from the frying pan to the plate . This is a go to snack for many office goers on their return home as it is filling and tasty .
Requires some 3-4 hrs of preparation time and about 15 mins for grinding and frying you have the best snack with you to please your tummy :-)
Cripsy from the out and soft from inside,serve with tomato sauce or Mint Corriander chutney.
Preparation Time : 3-4 hrs (minimum 1hr soaking is needed)
Cooking Time : 20 mins
Makes about 24-30 pakodas / bhajias/ fritters
3-4 green chillies
1 tsp cumin seeds
1 tbsp finely chopped cilantro/coriander
Small piece of ginger
2tsp Roughly crushed coriander seeds / dhaniya
salt to taste
pinch of asafoetida
oil for frying
Notes:
Try this very famous street food of Mumbai aka Bombay which is served very very hot from the frying pan to the plate . This is a go to snack for many office goers on their return home as it is filling and tasty .
Requires some 3-4 hrs of preparation time and about 15 mins for grinding and frying you have the best snack with you to please your tummy :-)
Cripsy from the out and soft from inside,serve with tomato sauce or Mint Corriander chutney.
Preparation Time : 3-4 hrs (minimum 1hr soaking is needed)
Cooking Time : 20 mins
Makes about 24-30 pakodas / bhajias/ fritters
Ingredients
1 cup moong dhall /split yellow lentil3-4 green chillies
1 tsp cumin seeds
1 tbsp finely chopped cilantro/coriander
Small piece of ginger
2tsp Roughly crushed coriander seeds / dhaniya
salt to taste
pinch of asafoetida
oil for frying
Method
- Wash and soak the moong dal for about 3-4 hrs
- In a blender,add the lentils,chillies,cumin seeds,asafoetida and ginger and grind to a smooth paste.
- To the paste,add salt and the chopped corriander, coarsely crushed coriander and mix well.
- Heat oil in a wok/kadai and drop small balls of this ground paste into the oil and fry until golden brown.
- Serve hot with tomato ketchup or mint corriander chutney.
Notes:
- Beat the batter/paste well for about 2-3 minutes,the batter should not be too thick,else the bhajias/fritters turn too hard.
- Adjust water accordingly while grinding and take care not to make a runny batter.
- Put a small amount of batter in the oil,if it sizzles immediately and comes up,means the temperature is perfect for frying.
very nice
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