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Vegetable Bhaji - 2

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Vegetables of your choice - (cabbage, peas capsicum cut into thin strips)

  2. 1 cup 62g / 2 1/5oz Onion - cut in thin strips

  3. 2 teaspoons 10ml Red chile powder

  4. 1/2 teaspoon 2 1/2ml Asafetida

  5. 1 tablespoon 15ml Salt

  6. 1 tablespoon 15ml Oil or ghee

  7. 1 teaspoon 5ml Grated ginger

  8. 1 Green chile - finely chopped

  9. 1 cup 40g / 1.4oz Coriander leaves - finely chopped

  10. 1 teaspoon 5ml Cumin seeds or powder

  11. 2 cups 125g / 4.4oz Besan - (gram) flour

  12. 1/2 cup 80g / 2.8oz Rice powder

Instructions Jump to Ingredients ↑

  1. Mix all the vegetables and spices. Then add this mixture to a mix of the besan and rice powder and mix well using as little water as possible. Heat oil in a pan. Drop the mixture in the oil with the help of a teaspoon to avoid mess! Fry until golden brown. Serve hot with tomato ketchup or chutney.

  2. This can be even eaten by keeping in between two bread slices with tomato ketchup. The onion and coriander increases the taste of the bhaji and smells nice too!!!

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