Reshmi Bhajia (spicy chick pea pancakes) batter made out of dry fenugreek leaves ginger/garlic cilantro green chilli paste and spices and chick pea flour served with yoghurt dip.
Heat oil in a frying pan, wok or kadai. Use your fingers to smear some batter on to each slice and carefully add to the hot oil. Fry until the bhajias are crispy and golden. Turn in between of frying using a slotted spoon.
Reshmi Bhajia
Reshmi Bhajia (spicy chick pea pancakes) batter made out of dry fenugreek leaves ginger/garlic cilantro green chilli paste and spices and chick pea flour served with yoghurt dip
Ingredients
- 3 cup gram flour
- 1 medium onions,finely chopped
- 1 bunch spring onions,finely chopped
- 1 teaspoon(tsp) crushed green chillies
- 1 teaspoon(tsp) garlic paste
- 1 teaspoon(tsp) ginger paste
- 1 teaspoon(tsp) salt to paste
- 1 tablespoon(tbsp) chopped fenugreek leaves
- 1 tablespoon(tbsp) chopped coriander leaves
- 1/2 teaspoon(tsp) bicarbonate of soda
- oil for frying
Instructions
- Sieve the flour into a large bowl and add all the ingredients
- Add sufficient warm water to make a thick paste. Mix thoroughly
- Take a ladleful of the mixture and shallow fry in medium hot oil
- Fry each side for 2-3 minutes
- Drain onto kitchen paper
- Serve with tamarind chutney or coconut chutney
