How To Make Eggplant Bhajiya
How To Make Eggplant Bhajiya
The continuous storm seasons calls for pakoras/bhajias. There are an assortment of bhajias which are made in the Indian kitchen and every one of them taste lip smacking like bread pakora, aloo bhajia, gobi bhajia, paneer bhajia, pyaaz bhajia and the rundown goes on. One of the gigantic assortments is ‘Eggplant Bhajia’.
Eggplant Bhajiya
This simple to-make bhajia is made with brinjal/eggplant, gram flour, rice flour and a combination of flavors. Present with ketchup or chutney of your decision during pt karma, buffet, game evening, kitty party, excursion.
Elements of Eggplant Bhajiya
2 cut eggplant/brinjal
1/4 cup gram flour (besan)
2 squeeze asafoetida
1 cup refined oil
salt as required
2 tablespoon rice flour
1 teaspoon chaat masala powder
1/2 cup water
1/4 teaspoon red stew powder
Instructions to make Eggplant Bhajiya
Stage 1
In the first place, take a bowl and add rice flour, gram flour, water, bean stew powder, salt in the it.
Stage 2
Blend completely and set up a thick hitter. Take a profound lined container and keep it on medium fire. Heat oil in the container.
Stage 3
Profound fry the eggplant cuts in the container by first plunging them in the gram flour hitter.
Stage 4
Broil until brilliant brown in variety and take them out on plate covered with permeable paper to eliminate the abundance oil.
Stage 5
Serve hot with ketchup or chutney of your decision by sprinkling chaat masala on it.
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