A HEARTY FARE
With the onset of the monsoon season across the country it is that time of the year where cravings of bhajiyas and pakodas create a bigger appetite and keeps us wanting more. Though we are advised to have these foods in small quantities once in a while being loaded with calories, it is also better to make them in-house these days keeping in mind health and hygiene factors with the downpour.
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The aroma of the kadai frying the assorted varieties of bhajiyas has been very inviting for most of us and it just elevates the senses and activates the taste buds to bite into those tempting morsels and bites of kanda bhajiya, aloo pakoda, Gobi bhajiya, chicken pakodas and more…
“Bhajiyas and Pakodas have always been a very interesting concept for me to work on, it not only opens up doors to imagination and creativity but also gives me a reason to list down the varieties to be tried the next time, from the desi to the videshi andaz there is a lot more to explore! Although they are a little heavy to eat at times, a little binge with balance is always welcome in our diets”
Chef Kaviraj Khialani
Accompanied by the popular green chutney, red chutney, imli ki chutney to the creative dips made with mayonnaise or hung curd, from tandoori mayonnaise to cucumber- mint dip, cocktail sauce, desi pesto chutney and more add a lot of value, taste, texture and finesse to the bhajiya eating experience. Here are a few simple easy to make- a bit innovative ways of doing Bhajiyas!
Recipe-1] CHATPATA BHARA HUA MIRCH BHAJIYA [SAVOURY STUFFED GREEN CHILI FRITTERS]
Recipe-2] INDO-CHINI PYAAZ AUR SUBZI KA BHAJIYA [FUSION ONION & MIX VEG FRITTERS]
Recipe-3] MAKKAI AUR DHANIYE WALA BHAJIYA [SWEET CORN AND CORIANDER FRITTERS]
Recipe-4] MASALEDAAR MURGH KA BHAJIYA [SPICY CHICKEN FRITTERS]
Recipe-5] GOBHI AUR PALAK KA BHAJIIYA [CAULIFLOWER AND SPINACH FRITTERS]
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